While I do not recommend freezing this pasta salad, you can freeze some of the ingredients separately. You can have pasta salad for lunches and dinners all week!įREEZE. Leftovers will last in the fridge for 5 to 7 days. Keep this pasta salad in an airtight container. To make it ahead of time, store the dressing in a separate container, and toss it with the pasta salad before you serve/eat it. Easy pasta salad is best when eaten right after adding the dressing. Cheese: fresh mozzarella cheese or feta cheese.Fresh herbs: basil, oregano, or parsley.Meat: ham cubes, grilled chicken, crab, bacon, salami, or pepperoncini.Veggies: cherry tomatoes, cucumber, red bell peppers, green onions, artichokes, or red onions.You could easily take out, or add in any of these pasta salad ingredients: This Italian pasta salad usually includes chunks of cheese, olives, mini pepperoni, and parmesan cheese in our pasta salad with Italian dressing. You can also toss the pasta in a light coating of olive oil to create a barrier so the noodles can’t absorb all the dressing. Keep the pasta from absorbing all of the dressing, only add ½ of the dressing when tossing it together so that all the flavors can meld together, then add the remaining dressing right before serving. To make sure you get a fork full of different flavors, chop your vegetables into bite-size pieces. Their small size makes them perfectly easy to serve and eat in small bites.īite-size. Use short pasta shapes like fusilli, farfalle, rotini, and penne. Choose a pasta that has nooks and crannies, for little pockets of dressing and herbs to settle. Use these tips to perfect this best pasta salad with Italian dressing. Stir in additional dressing to taste before serving. Pour at least half of the Italian dressing into the pasta salad and mix well.Īdd any desired mix-ins to the pasta salad and mix well.ĬHILL. In a large bowl, combine cool pasta, olives, cheese, and pepperoni.ĭRESS.
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