Rule 1: Pasta salad is not a salad.
don't apply here—we don't want pasta prepped as a salad, we want pasta that just happens to taste good when not hot.Hear the word salad, and you're likely to think that a vinaigrette, or at least a tangy cream dressing, is required. That's usually true, but not with pasta salad...at least not if you want it to be good. Vinegar and other acidic ingredients do strange things to the flavor of pasta when used in salad-level amounts.
If you want to add a hit of acidity to your pasta salad, consider adding a small amount of pickled vegetables to the mix instead of infusing the pasta itself with all that tanginess.Raw peppers in pasta salad are totally gross. Instead, use cooked vegetables, like these oil-packed roastedSalads are almost always designed to showcase beautiful raw vegetables, so it makes sense that people would extend that idea to pasta salads.
Letting any dish sit out at room temperature for more than a couple hours can increase the risk of food-borne illness, but in the case of pasta salad, the solution isn't to serve it well chilled. Pasta salad that's still shivering from the fridge is more firm , and the flavors of the sauce are too subdued; fats are also more prone to congealing. It's much better to serve the pasta at room temperature, which helps the pasta have a more appealing texture and lets the flavors loose.
Some cheeses work well in pasta salads. Fresh cheese like fresh mozzarella, feta, and ricotta, for example, are all good options. Very firm ones, too, like grated or shaved Parmesan, can be excellent. But any cheeses that are extra-gooey or semi-hard have no place in a pasta salad. Cut into cubes and coated in oil or sauce, they become grotesque little nuggets of slimy, sweaty dairy.
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