Pasta Salad- TIPS? how NOT to use ENTIRE bottle?

Jill_newimprovedversion

This year I'm making pasta salad. This year how much dressing MATTERS to me.
I'd like to NOT use the entire bottle.

IS THERE SOME *TRICK* to keeping the pasta from absorbing ALL the dressing,
thus having to add MORE AND MORE AND MORE?


Don't laugh: This will probably make it to the dumb questions asked list
of forum posts, but I'm serious.

devonette

I don't know to what stage you cook your pasta, but I'm thinking cooking the pasta past al dente, maybe to a softer stage where it has absorbed more water might help. Also, waiting closer to serving time to add the dressing might be helpful as well. You might also use one of the "light" dressings available as opposed to the regular, so that even if it still absorbs more dressing than you'd like, at least it's a lower calorie/fat/sodium option than it would have been.

Emily_Katherine

I've never had an issue with my pasta absorbing dressing... does it seem to lose flavour? Maybe add some more ingredients that pack in flavour for few calories, like onions, lemon juice and garlic?

Jill_newimprovedversion

I've never had an issue with my pasta absorbing dressing... does it seem to lose flavour? Maybe add some more ingredients that pack in flavour for few calories, like onions, lemon juice and garlic?

Yes, it's perplexing to me- one would think if it absorbed the dressing, you'd still taste it......
it's been bland, as if I'd not even put any on.
[sigh] Maybe it's aliens?

Perhaps I shouldn't try to make it ahead of time. I could try adding it and tossing it right before serving.
I've always made it up ahead of time and let it set in the fridge.

devonette

I've never had an issue with my pasta absorbing dressing... does it seem to lose flavour? Maybe add some more ingredients that pack in flavour for few calories, like onions, lemon juice and garlic?

Yes, it's perplexing to me- one would think if it absorbed the dressing, you'd still taste it......
it's been bland, as if I'd not even put any on.
[sigh] Maybe it's aliens?

Perhaps I shouldn't try to make it ahead of time. I could try adding it and tossing it right before serving.
I've always made it up ahead of time and let it set in the fridge.

Can you share the recipe with us, tell us how you usually make it, and maybe we can see how to tweak it so you'd have more flavor and keep all that dressing from soaking in?

Jill_newimprovedversion

I don't really have a recipe( per se)

I use Smart Taste pasta ( cooked al dente)

and add chopped tomatoes, onions, black olives, green peppers, pepperoni ( since it's a family picnic, I'll probably do combo turkey and regular) , and either cubed or shredded mozzarella cheese
and use a bottled Italian dressing.

Now, up until this past year, I wouldn't have cared how many calories, fat grams, sodium or sugar was in the bottled dressing I'd have used. Never even read labels.
So, I'm wondering if a lighter version with LESS oil would make a difference?

TGKvr

I don't know if this is an option for you, but I've always made my own dressing for pasta salad. I use red wine vinegar (probably about 3/4 of a cup for a box of rotini pasta), kosher salt, pepper, fresh herbs such as basil, oregano, and thyme, a dash of sugar to cut the acid (you can use honey), and a tiny bit of olive oil - but you can use whichever oil you prefer. I typically mix it up then pour it over the pasta... if it's too dry, then I shake in a bit more vinegar.

devonette

Okay, if I recall correctly Smart Taste pasta has all that extra fiber that just looooooves to soak up sauce and dressing (whole wheat pasta is even worse for that) so I would definitely cook it a little longer to give it a chance to absorb more water (and less dressing) or go with a standard pasta that has no added fiber or grains. I like TGKvr's suggestion for dressing (and that way you can control the amount of sodium and eliminate other additives that come in bottled dressing), but if not that, I'd look for a lighter version of the Italian dressing you normally use. You could try experimenting the first time around and split your salad between two bowls, add your dressing ahead of time to the one and add it just before serving to the other and see which one you and the family like best. That way you'll know which works best for next time around.

Jill_newimprovedversion

UPDATE:

I made this salad, using Wish Bone Light Italian- and Salad Supreme
I cooked up the pasta and cut up the veggies earlier in the day, mix it all together WITHOUT the dressing, & refrigerated it
Took the bottle of dressing w/ me to the picnic, stirred it in about a 1/2 hour before serving.

It was PERFECT!

SO I guess that's the KEY. DON'T mix it all together the day before.

BTW, my oldest daughter said she's found the same is true of her macaroni salad= and she does the same-
mixes them JUST PRIOR to serving.

HAPPY MEMORIAL DAY EVERYONE!