No one wants a noodle that slips through your fork, or one that doesn't absorb enough flavour. Here's what experts recommend.
Farfalle
Farfalle, or “bowtie” pasta, is a common choice for pasta salads, and Gina Chersevani, the chef/owner of Buffalo & Bergen in Washington, DC, fully supports its use in this cookout side dish. “My personal favourite for pasta salads is bowtie pasta; the ridges and folds help hold in the flavour,” she said. “And aesthetically, it adds a nice dimension.”Small and very short pastas produce a pasta salad that can be scooped and stabbed with equal ease.
Pasta salads do best with smaller, bite-sized pieces.” In terms of specifics, she enjoys rotelle because they have “lots of nooks and crannies” to hold the dressing, particularly when said dressing is oil-based.Speaking of very short pastas, orzo has a consistency that’s similar to rice or farro, so pasta salads made with orzo eat more like “grain salads.
“orzo wins. It is cute and sweet, and it plays nice with all of the lovely veggies and diced cheese that makes pasta salad brilliant!”load it up with great veggies and fresh herbs, add salt and acidity, taste it, then taste it again.”Using a stuffed pasta like tortellini in this kind of dish might seem a bit over the top, but “every once in a while, you just want some stuffed pasta in your pasta salad,” Pascarella said.
Chersevani’s advice and “allow it to reach room temperature before adding dressing.” Room-temperature pasta will absorb the dressing more thoroughly than cold pasta, but not as much as hot pasta. This allows the salad to maintain the maximum amount of flavor and textural integrity.
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