Grandmary's Summer Pasta Salad
A great pasta salad that Grandmary used to make for picnics. Glad I got a chance to capture it!
A great pasta salad that Grandmary used to make for picnics. Glad I got a chance to capture it!
- Carbohydrate 54.99222175 g
- Cholesterol 0 mg
- Fat 9.455629 g
- Fiber 7.71273751436472 g
- Protein 5.53099425 g
- Saturated Fat 1.483354125 g
- Serving Size 1 1 Serving (236g)
- Sodium 595.5662125 mg
- Sugar 47.2794842356353 g
- Trans Fat 1.5860194625 g
- Calories 316 calories
Step-by-step
- Cook and Drain and Dry Pasta
- Mix vegetables and toss with dressing
- Add seasoning and chill until time to serve.
Should the tomatoes be salted before they go into the bowl? Raw vegetables like tomatoes and cucumbers carry excess moisture that dilutes oil-based dressings within minutes of mixing. Seeding both and letting them drain in a colander for fifteen minutes extracts surplus water while concentrating the natural sugars. Rotelle pasta provides optimal surface area with its wagon-wheel spokes, trapping particles of salad seasoning efficiently. When boiling the pasta, use four quarts of salted water per pound to prevent starch buildup on the exterior, which causes sticking. Cooling the pasta completely on a sheet pan before combining prevents the residual heat from softening the crunch of the red pepper and red onion. Bottled dressings contain emulsifiers that bind oil and vinegar stably without requiring manual whisking, though adjusting the acid balance with a splash of fresh lemon juice brightens the profile. This dish pairs effectively with grilled sausages or smoked tofu, as the acidity cuts through heavy proteins. Store the mixture in an airtight glass container for up to two days, draining any accumulated liquid before serving.
