Pasta salad is perfect for summer Picnic MVP and many different ways to do it. After all, pasta salad is really needs Includes pasta and some types of dressings. Beyond that, the sky is the limit.

Since pasta is such an unpleasant ingredient, it’s important to drain off the dressing and choose a pasta shape that goes well with the added vegetables, herbs, and cheese. We asked a group of professional chefs for advice on the best types of pasta for pasta salads and advice on which pasta to choose to get the most out of it.

rifle, rotin, cavatap

All of our experts agree that the short, twisted pasta shape known as Fushetti or Rotini is a good candidate for Kabatapi, a large pasta also known as pasta salad or “stuffed pasta.”

This spiral pasta is perfect for pasta salads.“Because every curve catches the dress,” explained chef/owner Pat Pascalella. Walking stick in Atlanta. Sean Matievich, Head Chef of Online Culinary Arts and Nutrition Business Culinary Education Institute“T.The more complex the shape, the larger the surface area of ​​the bandage and the more shape it will provide. “

far

Farfalle, or “bootee” pasta, is a common choice for pasta salads, and Gina Chelsevan, chef and owner of Buffalo & Bergen in Washington, DC, fully supports using this cuisine as a side dish. “My favorite of all pasta salads is pasta. The ridges and folds help lock in the flavor,” she said. “And aesthetically, it adds a great dimension.”

hotel

Small, very short pasta makes pasta salad that can be removed and cut just as easily. Jessica Formicola, cookbook author and recipe creator, likes:“Pasta salad is best served with bite-sized pieces.” In terms of specificity, it has “a lot of angles” to hold the dressing, especially if the dressing is oil-based. He likes Rotelle (or “wagon wheel”).

Orzo

Speaking of very short pasta, Orzo has a similar consistency to rice or a lighthouse, which is why pasta salad made with Orzo is often eaten as a “grain salad.” That’s why, according to Matthew Dolan, executive chef at 25 Lusk in San Francisco. “Orzo wins. It’s cute and sweet, and pairs well with all the delicious vegetables and diced cheese, making a great pasta salad.”

When making an ortho salad, Doran advised making it easy with mayonnaise (if you use it). Add large greens and fresh herbs, add salt and acidity, taste and taste again. “

tortellini

Using pasta like tortellini in this type of dish might seem like a bit of a stretch, but “I just want a little bit of pasta in my pasta salad every time,” Pascalera said. With the right dressing and the right additions, Torrelín Salad creates delicious side dishes that double as appetizers. Fresh cherry tomatoes, basil leaves, diced mozzarella cheese, and chilled tortellini and balsamic vinegar are perfect for salads.

Tips for making a delicious pasta salad:

Use dry pasta, not raw pasta

Raw pasta is delicious for hot dishes, but it’s not ideal for pasta salads. It’s softer and more delicate than dry pasta, so it’s easier to get soggy when placed in a refrigerator (or drawer) covered with toppings or mix-ins.

Instead, look for “very high-quality dry pasta,” said chef Zachary Nords. chef weaver in Seattle. НbRon’s die-cut pasta with a large texture that goes into the masonry helps the sauce adhere to the pasta. In addition, the pasta has a good taste, which is even more advantageous. “

Boil the pasta a little

Pasta absorbs moisture quickly, so overheated pasta turns into a mound of grass as part of a mayonnaise- or oil-based pasta salad. To avoid this problem, pasta should only be cooked al dente. This gives the cooling process enough gentleness, but not enough to destroy the structure of the dressing.

Mattievic It is recommended to add salted water, cook the pasta in 1 minute according to the instructions, quickly drain the pasta, grease it (to avoid sticking) and spread it on a cookie sheet in one layer. Cool quickly. This leaves you with the perfect pasta salad every time, as a good pasta salad is not only important for taste but also for texture.

Serve the pasta at room temperature

Pasta salad is not hot yet, toss with dressing or refrigerate until completely cooled. Chersevan’s advice and “Bring to room temperature before adding the dressing.” Room temperature pasta absorbs the dressing more completely than cold pasta, but not as much (or faster) than hot pasta. This allows the salad to maintain maximum flavor and texture integrity.