Pasta Salad Cooking Tips

by Isabel Robson
(UK)

When preparing pasta salad recipes, there are so many combinations you can create using your favourite ingredients.

For better results, cook pasta and all ingredients separately. Yes, you will be left with a lot of washing up and there is more work involved but it will be worth it.
By cooking each ingredient separately, you do not need to work out how long each ingredients needs to cook for before adding the next.
Most important, you are able to retain each ingredient's flavour and its nutrional value.
I encourage you to try cooking all ingredients together and then try the above suggestion, I can assure you that you will be able to taste the difference.

Of course this cooking tip works best for cold pasta salad dishes.
Also when mixing cooked ingredients with raw ingredients, allow boiled ingredients to cool down before mixing raw ingredients.
This will help balance ingredient texture and desired taste.

Here is a recipe for pasta salad:

Ingredients:
2 free range eggs
100g mayonnaise
50g pitted black olives
50g green fine beans
50g loose sweet corn
3 Pineapple slices
1 Small red onion
1 Lettuce
Sea salt and pepper to taste


Boil eggs for 10 minutes. Drain and peel.
In separate pots boil green beans and sweet corn for about 3 minutes. Drain and leave to cool down.
Finely chop red onion and mix with cold sweet corn and green beans.
Add chopped pineapple, mayonnaise and season with sea salt and pepper.
Place lettuce in serving dish with salad on top.
Serve with boiled egg.

SBI!