Should you rinse pasta for pasta salad?

NO! Do not rinse pasta for a cold pasta salad. Rinsing pasta removes that delicious starchiness that helps the dressing coat every noodle. Just toss the cooked pasta in olive oil and pop it in the fridge to cool.

Which pasta is best for salad?

Any short cut of pasta is great for a pasta salad, but especially those with ridges, curves, and coils. Texture and crevices on the noodles hold onto dressing, sauces, and herbs. Rotini, penne, rigatoni, and farfalle are some of my favorites!

How long should pasta salad sit before serving?

Every pasta salad will have a slightly different timeframe for serving. Some like to sit in the fridge for a few hours, while others - like this BLT pasta salad - should be served ASAP. If you're not sure, consider your ingredients: if some of the ingredients are meant to be crisp and fresh (fresh greens, croutons, crunchy red onions, bacon, etc.) then you want to serve it before those elements get soggy.

How long will pasta salad last in the fridge?

Most pasta salads will last for 5-7 days in the fridge, as long as they are stored soon after serving. If your pasta salad has crunchy elements like croutons or bacon, however, keep in mind that those are going to get soggy pretty quickly. If you're planning to enjoy a pasta salad throughout the week, just add half the dressing initially. Then add a quick pour of dressing just before eating to keep the flavors fresh!

30 Minute BLT Pasta Salad

Name: BLT Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 oz. rotini pasta, cooked al dente; 8 oz. crispy bacon, crumbled; 1 pint grape tomatoes, halved; 2-3 cups freshly chopped romaine or arugula; 1 cup homemade croutons; 1/4 cup thinly sliced red onion; 1/4 cup thinly sliced green onion + more for garnish; 1/2 cup sour cream; 1/2 cup 2% milk; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 2 teaspoons fresh dill; 1/2 teaspoon garlic powder; Kosher salt; fresh cracked pepper

Ingredients

Units Scale

16 oz. rotini pasta, cooked al dente
8 oz. crispy bacon, crumbled
1 pint grape tomatoes, halved
2-3 cups freshly chopped romaine or arugula
1 cup homemade croutons
1/4 cup thinly sliced red onion
1/4 cup thinly sliced green onion + more for garnish

Dressing:

1/2 cup sour cream
1/2 cup 2% milk
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons fresh dill
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Instructions

Cook pasta according to package directions until al dente. Toss in olive oil and season with salt and pepper. Pop it in the fridge to cool.
While the pasta is cooking, bake your bacon so it’s perfectly crisp. Set aside to cool and then crumble.
Add cooled pasta, crumbled bacon, tomatoes, greens, croutons, red onion, and green onion to a large bowl.
Combine sour cream, milk, olive oil, balsamic vinegar, Dijon, dill, garlic powder, and a couple pinches of salt and pepper in a large measuring cup until smooth and creamy.
Drizzle dressing over pasta salad and gently toss to coat. Garnish with sliced green onion and enjoy!

Equipment

large bowl

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measuring cup

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Author: Kylie Lato
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe
Calories: 462
Sugar: 4.9 g
Sodium: 314.1 mg
Fat: 22.4 g
Carbohydrates: 51 g
Fiber: 2.9 g
Protein: 13.6 g
Cholesterol: 25.1 mg