![]() It absorbs the water as it cooks and if the water is salty, it will help infuse flavor into your pasta before it ever hits the salad. Pasta Prep – First, make sure you put plenty of salt in your pasta water. This will give your pasta some flavor.Here’s more about that from the FDA and Food Network. Food Safety – Keep in mind that mayo-based pasta salads have special handling instructions for food safety when served unrefrigerated for any length of time, such as get-togethers and potlucks.Dried Dill: I love using fresh herbs in my pasta salads but, the dried dill in the dressing works fabulously.Apple Cider Vinegar: Adds complexity and sweetness to the acidity.Dijon Mustard: Add a complex mustard flavor.Lemons: Fresh lemon juice adds the perfect acidity to complement the tuna.Whole Milk: Same as above, I use full fat!.Sour Cream: I use full fat for the best flavor.Mayonnaise: I live on the west coast so I use Best Foods mayo.Fresh Parsley: I prefer to use fresh herbs in this pasta salad because they are so fragrant and delicious.Other kinds of peas seem to get too mushy. They are sweeter and can stand up to the folding and mixing of the salad. I have tried other kinds, and these seem to work best. Frozen Petite Peas: This recipe calls for frozen petite peas.Red Bell Pepper: These have a slightly sweet taste and more great crunch.Green onions actually make a fantastic substitution and I have also used Vidalia onions. Red Onion: These are the bomb in this salad but if you don’t have them, others will work just fine.Celery: Adds a natural saltiness and great crunch. ![]()
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