Pasta Salad Perfection

Posted by Regan Burns

Are you going to a backyard party anytime soon? Maybe bringing something for the buffet?

If so, don't even approach the grocery store without reading The Pasta Salad Manifesto on slate.com.

In it, the author offers a 12-step program of sorts to take the iconic (though overlooked, misunderstood, and too-often insipid and bland) cold noodle classic from boring to brilliant.

We're proud to say that at Everyday Food, we've been tuned in to the limitless possibilities of pasta salad from the very beginning of our magazine (even elevating it to main-course status on occasion).

It's the ultimate no-fuss dish: quick and portable, well-suited to being made in advance, and a virtual blank canvas that can be made delicious with only a few ingredients -- often things you already have in the fridge or the pantry.

Although we can't say we wholeheartedly agree with all 12 steps mentioned in the article (there's nothing wrong with a little prepared mayo here and there -- after all, this is America!), we can attest that the last one is a must: taste, taste, taste as you go, and be aware that you need to season cold dishes a little more heavily than hot ones. That means salt -- use it!

THE RECIPES:
Herbed Pasta Salad
Creamy Pasta Salad with Celery
Emeril's Macaroni Salad
Pasta Salad with Roasted Broccoli
Greek-Style Pasta with Shrimp
Pasta Salad with Feta and Snow Peas

Comments

[Melissa]

My no fail is tri colored Rotini with any all veggies you can get your hands on, plus Bernsein's Balsamic Italian dressing. Make the day before and chill overnight. It's as easy as it gets.

No salt, and NEVER any mayo.

I've yet to bring home leftovers.

[Emma]

I tested Emeril's pasta salad. It's one of my FAVORITES.

[K&S]

These are great ideas on making pasta salads. There are some great food fashion and travel article on a fully online magazine:
www.citystyleandliving.com
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