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Pasta salad
Pasta salad (Pasta fredda) Pasta salad closeup.JPG A pasta fredda with fusili pasta, tomato and vegetables Type Salad Course Appetizer, side dish or main course Serving temperature Chilled Main ingredients Pasta, vinegar or oil or mayonnaise Cookbook: Pasta salad (Pasta fredda) Media: Pasta salad (Pasta fredda) Pasta salad (Pasta fredda) is a salad dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini.[1] These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood.[2] Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, and parmesan or feta cheeses are all popular ingredients in versions typically found at North American salad bars.

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