![]() Nope! I don’t care for it! Especially the kind you find in the deli section at the grocery store! But, Cindy was raving about this recipe and insisted that I give it a try. First, you should note that I don’t really like macaroni salad. I think I was at a graduation party at Cindy’s house when I first tasted. This one was given to me by my friend, Cindy! And, I think it was passed on to her by another friend of hers! Recipes are like that – the good ones anyway!! And, this is one of those recipes! Like most of you, I have gotten most of my favorite and “go to” recipes passed on to me from family or friends. Pasta salad can be made up to a day before an event and stored in the refrigerator, and is best served within 24 hours for freshest flavor.Hi, friends! It’s summer and that means it’s picnic time! I love picnics and outdoor gatherings in the summer! Whether you’re the host or attending a picnic and need to take a dish, I’ve got a great one for you today! It’s easy and a crowd favorite – Pennsylvania Dutch Macaroni Salad. Your pasta salad will keep for 3-4 days in a sealed container in the refrigerator. Give your salad a toss just before serving to redistribute any dressing that may have settled at the bottom. Cover tightly, refrigerate overnight, then allow your pasta to warm up slightly for about 20-30 minutes before serving. However, pasta salad can be made up to 24 hours in advance. I recommend serving pasta salad within a few hours of preparing because pasta continues to soak up your dressing as it sits. This allows the flavors to meld and improve. I find that pasta salad tastes best if it's allowed to set for at least an hour in the refrigerator before serving. Click on the servings in the recipe card and use the sliding bar. If you're looking to feed a smaller crowd, this recipe is easy to halve or quarter. This pasta salad recipe will fit in a 9x13 pan or similarly sized large serving bowl. If you know your family loves a particular dressing, use that instead. ![]() ![]() Not sure about making your own vinaigrette? Feel free to substitute with your favorite bottle of Italian dressing instead.Too much vinegar can make a pasta salad taste harsh and acidic. If making your own dressing, use the classic 3:1 ratio of oil to vinegar (as directed in the recipe card).Cold pasta won't soak up dressing like warm or room temperature pasta does. Dress your pasta at room temperature - this gives your pasta a chance to soak up some of that dressing while it sets.Likewise, if your pasta doesn't cook quite long enough, it may still be a little firm or crunchy in the middle. If your pasta cooks for too long, it will turn out mushy and soggy. Salt your pasta water - this helps flavor your pasta as it boils, adding extra flavor to your pasta salad.Any smaller, bite sized pasta works great in a pasta salad, like macaroni, orecchiette, and shells. Rotini (as pictured) is always a great choice. Choose the right pasta shape for your salad.Here are my favorite tips and tricks for ensuring your pasta salad turns out perfectly every time! This recipe calls for 24 ounces of rotini, so any 24 ounces of dried pasta will make the same quantity. To use a different shape, simply swap your pasta at a 1:1 ratio in weight. These are my personal favorite pasta shapes for pasta salad: You can't go wrong with any medium shaped, bite size pasta. Keep in mind, the more ingredients you remove, the more flavor you're potentially removing from your pasta salad! Best pasta shape for pasta salad If there's an ingredient you don't have on hand, or don't care for, it can be omitted or swapped with a similar ingredient. Pasta salad is made with tri-color rotini pasta, a homemade vinaigrette, and these flavorful additions: This reader-favorite recipe is popular year round! What should I put in pasta salad? Serve this pasta salad at your next family gathering, barbecue, picnic, or birthday party. You may also like our BLT pasta salad recipe - it serves 12. If you're looking to serve a smaller crowd, it's easy to cut the recipe in half by adjusting the 'servings' bar in the recipe card. It also makes enough to feed 24 people or more. It's filled with rotini pasta, pepperoni, two kinds of cheeses, plenty of veggies, and a homemade vinaigrette dressing. You'll love this classic pasta salad recipe because it's quick, easy, and made from scratch. What barbecue is complete without a batch of pasta salad that's large enough for a crowd? ![]() Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette.
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