Pasta salad is a tasty meal often served in summer on days it is too hot to fuss about in the kitchen, but it can often taste awful if you do not cook it properly. It may seem like an easy recipe, but pasta dries up quickly when it cools, which can make it hard, sticky and generally unappetising to eat.
However, Nagi, a cook and founder of Recipe Tin Eats has shared there is a simple way to keep pasta soft and delicious while also protecting it from hardening in the fridge. Nagi said, “Just because it’s a cold pasta, that’s no excuse for dryness! I resort to all sorts of tricks to keep things juicy.”
She added: “Today’s trick? Just two tablespoons of mayonnaise. This works wonders to keep things extra juicy today – and even tomorrow when you pull it out from the fridge!”
Pasta salads quickly lose moisture when sitting in the sun at a picnic or when stored in a dry, cold fridge, which is why it tends to be best to eat this side dish fresh.
However, mayonnaise coats the pasta in a creamy barrier that locks in moisture, which stops it from drying out or sticking together.
Mayonnaise itself contains water emulsified with oil, so it will help the pasta salad keep its original creamy texture while also keeping it fresher for much longer.
How to make pasta salad to stop it from drying out
You will need (for five people):
To make pasta salad:
- 350g of fusilli pasta
- One tablespoon of salt
- 30g of mayonnaise
- 250g of cherry tomatoes
- 220g of bocconcini mozzarella cheese
- 40g of baby rocket
- Small basil leaves
- 240ml of pesto (if not homemade)
To make homemade pesto:
- Two tablespoons of pine nuts
- One garlic clove (minced)
- 50g of Parmesan cheese
- 100ml of extra virgin olive oil
- Salt and pepper
If you want to make this pasta salad quickly, then you can simply use store-bought pesto to make the salad dressing, but if you have the time, it is worth making it from scratch.
Nagi said: “Homemade really is superior, but if you need to use store bought, use just shy of 1 cup. Try to get it from the fridge rather than the aisle – fresher!”
Instructions
To begin, place the salad in a pot of cold salted water and bring to a boil. Follow the instructions on the pasta packet to know how long to cook it for.
Once the pasta is ready, drain it in a colander and rinse under cold water. Shake off any excess water and set it aside to cool down.
To make the pesto, simply place all the ingredients in a blender and blitz until smooth.
Place the pasta in a bowl along with the pesto and mayonnaise. Mix until the pasta is fully coated in the sauce.
Add the mozzarella bocconcini, rocket leaves and cherry tomato then stir again.
Scatter some basil leaves on top as a garnish then you deliciously soft, most and tender pasta salad is ready to serve.