pancakes
Pearl Clutcher
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Post by pancakes on Sept 4, 2023 20:23:50 GMT
I don’t make pasta salad often and didn’t grow up in a family that made it either 😅
Everytime I’ve made a vinaigrette-based pasta salad, I felt like the pasta is always bland, whether I use homemade or bottled dressing.
I’ve tried tossing it when the pasta is cold. I’ve tried tossing 60% when the pasta is hot (to soak it up) and the rest when it’s cold. I’ve tried adding more dressing, within reason.
Is there a tip to vinaigrette-based pasta salads that I don’t know about? Ha
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Post by myshelly on Sept 4, 2023 20:37:22 GMT
Have you considered a cream based dressing instead?
I love pasta salad, so I opened this thread, but I hate oil or vinegar based dressings.
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Post by fiddlesticks on Sept 4, 2023 20:38:35 GMT
First, I always need to add more salt than I think. And then, I usually add chopped up pickled banana peppers with some of the juice from the jar.
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snyder
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Location: Colorado
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Post by snyder on Sept 4, 2023 20:45:09 GMT
It could also be the type / brand of pasta you are using. Pappardelle’s is my favorite.
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Post by littlemama on Sept 4, 2023 21:07:00 GMT
Add the full amount when you first make it (it should cool a bit before you add the dressing, not be hot) and then add extra before serving.
What dressing are you using? I like Olive Garden bottled Italian Dressing and I also like the old standy, Wishbone. Are you adding Salad Supreme or other seasoning?
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pantsonfire
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Take a step back, evaluate what is important, and enjoy your life with those who you love.
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Post by pantsonfire on Sept 4, 2023 21:12:34 GMT
You add the entire amount of dressing. Then right before serving, add in more. I also always include some on the table if people want to add more.
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Post by padresfan619 on Sept 4, 2023 21:36:52 GMT
I find that finely chopped fresh herbs really help improve the flavor of a vinaigrette based pasta salad.
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pancakes
Pearl Clutcher
Posts: 4,993
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Post by pancakes on Sept 4, 2023 22:01:25 GMT
Have you considered a cream based dressing instead? I love pasta salad, so I opened this thread, but I hate oil or vinegar based dressings. Ha, I hate the creamy pasta salads! |
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pancakes
Pearl Clutcher
Posts: 4,993
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Post by pancakes on Sept 4, 2023 22:03:41 GMT
Add the full amount when you first make it (it should cool a bit before you add the dressing, not be hot) and then add extra before serving. What dressing are you using? I like Olive Garden bottled Italian Dressing and I also like the old standy, Wishbone. Are you adding Salad Supreme or other seasoning? I’m using herbs, depending on what flavor profile I am aiming for. No premade packets, though. And with dressing, I’m either doing something I’d do for an actual leafy salad, but making more…or like today, I used a bottled Greek dressing. |
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pantsonfire
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Take a step back, evaluate what is important, and enjoy your life with those who you love.
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Post by pantsonfire on Sept 4, 2023 22:28:49 GMT
Add the full amount when you first make it (it should cool a bit before you add the dressing, not be hot) and then add extra before serving. What dressing are you using? I like Olive Garden bottled Italian Dressing and I also like the old standy, Wishbone. Are you adding Salad Supreme or other seasoning? I’m using herbs, depending on what flavor profile I am aiming for. No premade packets, though. And with dressing, I’m either doing something I’d do for an actual leafy salad, but making more…or like today, I used a bottled Greek dressing. Have you tried drying out the pasta? I cook my pasta, drain, and then dry out and cool on a cookie sheet. Once not slimy and set, I add to the bowl with added ingredients and add the dressing. This allows the dressing to not be watered down by soggy pasta. |
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Post by ktdoesntscrap on Sept 4, 2023 22:28:54 GMT
Mix 1 cup mayo with your favorite vinaigrette.
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Post by christine58 on Sept 4, 2023 22:29:52 GMT
Pasta needs to be cold not hot. I use wishbone zesty Italian and use less than what it calls for. I think an entire bottle makes the pasta soggy. a little trick a friend told me to do is to take about a teaspoon of mayonnaise,Mix it in with the pasta again when the pasta is cold, and then put the salad dressing or whatever you’re using on it it apparently helps the dressing stick to the pasta.
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pancakes
Pearl Clutcher
Posts: 4,993
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Post by pancakes on Sept 4, 2023 22:30:27 GMT
I’m using herbs, depending on what flavor profile I am aiming for. No premade packets, though. And with dressing, I’m either doing something I’d do for an actual leafy salad, but making more…or like today, I used a bottled Greek dressing. Have you tried drying out the pasta? I cook my pasta, drain, and then dry out and cool on a cookie sheet. Once not slimy and set, I add to the bowl with added ingredients and add the dressing. This allows the dressing to not be watered down by soggy pasta. I have let it cool down in the past in a colander, so it was pretty dry. 🤷🏻♀️ |
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Post by craftedbys on Sept 4, 2023 23:24:01 GMT
When you cook the pasta, make sure you salt the water really, really well. Not just a few shakes, like a good healthy dose (should taste like seawater).
As soon as I drain the pasta I run under cool water to stop the cooking, but leave it just slightly warm and toss into the bowl on top of the veggies and pour part of the bottle of zesty salad dressing over.
I made some pasta salad on Saturday, and when I tossed it into the bowl I added a squirt or two of balsamic vinegrette dressing to the pasta and then added the Italian dressing.
I also added some fresh herbs from the garden with really brings the flavor.
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caangel
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Post by caangel on Sept 5, 2023 14:47:01 GMT
^^if your pasta is bland you need more salt when cooking it
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momto4kiddos
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Jun 26, 2014 11:45:15 GMT
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Post by momto4kiddos on Sept 5, 2023 15:15:41 GMT
I usually use a greek or italian dressing. You just needs lots of it. Like everyone has mentioned, dress it, refrigerate and add more before serving!
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Post by malibou on Sept 5, 2023 15:58:57 GMT
I recently made a pasta salad and was trying to ramp up flavour. I added chicken boullion powder to the pasta water instead of salting it. I have never had such a positive response to my pasta salad before, and I'm told I make a good pasta salad. I also always add capers to my pasta salad.
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twinsmomfla99
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Post by twinsmomfla99 on Sept 5, 2023 16:09:13 GMT
I use Penzey’s Italian dressing mix to make my own. I add some lemon juice to my dressing as well as the vinegar, and a little bit of sugar enhances the flavor IMHO. I also add marinated artichoke hearts to the salad and don’t rinse them before adding. www.penzeys.com/online-catalog/italian-vinegar-and-oil/c-24/p-552/pd-sETA: Sorry I had the wrong link! I think I fixed it. |
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twinsmomfla99
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Post by twinsmomfla99 on Sept 5, 2023 16:11:01 GMT
I recently made a pasta salad and was trying to ramp up flavour. I added chicken boullion powder to the pasta water instead of salting it. I have never had such a positive response to my pasta salad before, and I'm told I make a good pasta salad. I also always add capers to my pasta salad. I started cooking my pasta in chicken or beef broth (depending on the recipe) many years ago. It really takes Mac and cheese to the next level! |
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Post by femalebusiness on Sept 5, 2023 16:18:23 GMT
I usually sprinkle Regina's red wine vinegar over the fresh pasta and toss before I add anything else. The vinegar without oil seems to soak into the freshly boiled pasta and gives a much better taste when added first. I then add everything else and whatever dressing that I am using. I also add a teaspoon of sugar. Makes a huge difference.
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Post by Prenticekid on Sept 5, 2023 17:51:52 GMT
I use a Zesty Italian or a Rustic Italian. I marinate the chopped veggies in it while pasta is cooking. I put it all together cold, add the bulk of the dressing, and I turn the bowl upside down and upside right every so often until it is to be eaten. I then add a little more dressing at the time that we eat it. I find if you add all the dressing when you put it together, it is too much and gets soaked up by the pasta or ends up a drippy mess.
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Post by peatlejuice on Sept 5, 2023 18:32:07 GMT
This is the recipe I follow for pasta salad dressing. 3 – 4 tablespoons extra virgin olive oil 1/4 cup apple cider vinegar (white or red wine vinegar is great too) 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too) 1/2 teaspoon garlic powder generous pinch red pepper flakes generous pinch mineral salt and fresh cracked pepper juice of 1 lemon, optional Credit: simple-veganista.com/quick-easy-vegan-pasta-salad/#tasty-recipes-20475-jump-target |
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