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Pasta Salad Pointers
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For most pasta salads except Asian types, use small pastas such as penne, fusilli, farfalle, rigatoni, orzo, conchiglie or orecchiette.
- Use whole-grain pasta for high-fiber healthy salads. If you find whole-grain too heavy on its own, mix it half-and-half with the same shaped refined pasta.
- Aside from fresh vegetables and herbs, other add-ins great for salads include drained canned tuna, prosciutto (ham), smoked turkey, shrimp and drained canned beans such as cannellini or even chick peas.
- Rinse pasta you will use for salad under cold running water to remove excess starch and to keep the pieces from sticking together.
- Keep leftover pasta shapes that have similar cooking times together in an airtight container for quick meals.
- If just a small amount of pasta remains in the package, cook all the pasta and use the leftovers in salads.
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See also:
Perfect Pasta
Cooking Whole Wheat Pasta
Pasta Power Q and A
BellyBytes.com: Healthy Pasta Salad Recipes
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