These pasta salads are a far cry from the ones full of limp, greasy vegetables and cardboard-like pasta that you may be used to.
We'll start with some truth: There's a lot of bad pasta salad out there. No one wants to eat an assemblage of limp, greasy vegetables and cardboard-like pasta. Fortunately, it's possible to make a pasta salad that's worth eating, but first you have to recognize one fundamental fact: Pasta salad is pasta, not salad. As such, it should be sauced rather than dressed, made with cooked vegetables rather than raw ones, and served at room temperature.
Instead, we use parsley, scallions, and lemon zest to brighten things up.You can get terrific results by applying our guidelines to a standard tomato and basil pasta salad. To do it, cook ripe cherry tomatoes in olive oil until they blister and burst, creating a flavorful sauce to coat the noodles. Since fresh herbs are the exception to the no-raw-veggies rule, we finish the salad with a handful of fragrant torn basil leaves.
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