Latest news with #pasta salad
New York Times
3 days ago
- Lifestyle
- New York Times
7 Secrets for a Great Pasta Salad
That summery staple can be so much better with these expert tips. Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. Published Aug. 8, 2025 Updated Aug. 8, 2025 There's no reason pasta salad has to thud onto plates. A few tweaks — like outside-the-box shapes, livelier dressings and loads of vegetables — will make for a vibrant, make-ahead dish that's anything but a dud. Here's how to improve any pasta salad's crunch, creaminess and character. Ali Slagle's tortellini pasta salad. Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Instead of defaulting to fusilli or farfalle for your pasta salad, consider store-bought potato gnocchi. Sear them in a hot, well-oiled skillet until the outsides are golden and crisp for a toasty crunch. Or boil cheese-filled tortellini or ravioli for pockets of creaminess. You could also add short, small pastas like orzo and ditalini for a riot of textures and flavors in every bite. Recipe: Tortellini Pasta Salad Andy Baraghani's extra-green pasta salad. Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. A big part of pasta salad's lovability is how it balances the soft tenderness of pasta with the bright freshness of vegetables. So add bite-size pieces of quick-cooking vegetables like green beans, asparagus, snap peas or frozen, unthawed peas to the pot in the last 2 to 3 minutes of the pasta cooking. Or right before serving, toss in some thinly sliced vegetables, like celery, radishes and red onion; delicate herbs like dill, mint, basil and parsley; or salad greens. One more option: Blend vegetables into the sauce for an extra-green pasta salad. Recipe: Extra-Green Pasta Salad Melissa Clark's pasta salad with summer tomatoes, basil and olive oil. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich One small step can help your pasta salad taste even more like summer. Instead of tossing the chopped tomatoes straight into the pasta salad, first season them in a bowl with a big pinch of salt. If the tomatoes are bitter, add a small pinch of sugar, too. Let them sit for 15 to 30 minutes, or up to 3 hours. The result will be more concentrated tomatoey flavor as their juices flow. Then, toss the still-warm pasta in the tomato water so it can soak up that tangy taste of summer. Recipe: Pasta Salad With Summer Tomatoes, Basil and Olive Oil Alexa Weibel's macaroni salad with lemon and herbs. Yossy Arefi for The New York Times (Photography and Styling) For a fresh-tasting pasta salad, try swapping out some of the mayo for sour cream, Greek yogurt or buttermilk. The dairy's acidity and tang will cut through the richness and thin the dressing without messing with the creaminess (or, as Alexa Weibel puts it, make your pasta salad 'more glossy than gloopy'). Recipe: Macaroni Salad With Lemon and Herbs Melissa Clark's pasta with corn, mint and red onion. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. Alongside chewy pasta and crisp vegetables, how lovely would it be to find bite-size blobs of fresh mozzarella, an oozing puddle of burrata or dollops of ricotta? Add them to salads that are dressed with a vinaigrette or a lighter dressing and could use a little plushness — mayo-slicked salads have that covered already. Recipe: Pasta With Corn, Mint and Red Onion Sue Li's pasta salad with marinated tomatoes and tuna. Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Adding these pantry staples can turn a side of pasta salad into a main. In order not to smush the beans or flake the fish to smithereens, stir them into the salad after you toss the pasta in the dressing. Recipe: Pasta Salad With Marinated Tomatoes and Tuna Ham El-Waylly's corn and miso pasta salad. Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Pasta salads can be made ahead, but that doesn't mean they'll taste their best right out of the fridge. Cold temperatures can mute and shift flavors, and as the pasta sits, it can drink up so much of the dressing that your salad ends up dry. To bring it back to its vibrant self, let your pasta salad sit at room temperature for a few minutes. Now taste it. If it's bland, brighten with more acid (like lemon juice or vinegar) and salt. If it's dry, drizzle with a little more oil and vinegar — or whatever ingredients make up your dressing. You can also save some of the original dressing to incorporate into the salad right before eating. Recipe: Corn and Miso Pasta Salad Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
New York Times
4 days ago
- Lifestyle
- New York Times
Hail Kale Caesar Pasta Salad
Good morning! Today we have for you: A pasta salad with real umami punch (and lots of good-for-you greens) A 10-minute Melissa Clark fish dish Plus, a mesmerizing video of pillowy pancakes I'm a good eater, as you might expect. But I do have my eating quirks and preferences. I don't like raw celery unless it's chopped into small pieces (it's the strings). I like bananas best when they're still green. And I like a kale Caesar more than a romaine Caesar. Sturdy, assertive Caesar salad dressing, I think, deserves an equally sturdy, assertive canvas. I do enjoy the refreshing crispness of romaine, but I really love how kale, especially when massaged with the dressing, softens into and absorbs those umami flavors. Dan Pelosi must also understand this, because he's made us a kale Caesar pasta salad. His dressing is an easy-to-pull-together mix of mayonnaise, Parmesan, anchovies, garlic, mustard and lemon; if you can't find baby kale, simply slice the Tuscan kind into ribbons. Panko (or homemade bread crumbs) adds crunch, and — unlike with a romaine Caesar — leftovers are happy to hang out in the fridge for several days. Reviews are already trickling in, and they're glowing (and helpful!): 'Dan's recipes are always delicious and this is no exception!' writes Nicole, a reader. 'Do not skip the breadcrumbs as they add great flavor. My only regret is not using a bigger bowl because I couldn't fit as much kale as I wanted. Use a really big bowl!' Featured Recipe View Recipe → Chicken thighs with fresh plum agrodolce: If I bring home a perfect, crisp red plum, it goes straight into my mouth. If I bring home a slightly mealy red plum, it goes into this five-star Samantha Seneviratne recipe, where plums simmer with sherry vinegar and honey to make a sweet-sour sauce for boneless chicken thighs. You can find five more easy ways to cook with summer stone fruit here. Broiled fish with lemon curry butter: You had me at 'lemon curry butter.' And 'Melissa Clark.' And 'broiler' (which I'm trying to use more often, given that it's right there and cooks fish in a flash). Iced matcha latte: I love a matcha latte, but I do not love paying [redacted] for a matcha latte. With this simple recipe from Zaynab Issa and some 'affordable and flavorful' matcha, I can make as many as I like, iced or hot, at home. Maybe you, like me, don't live in New York City. Maybe you do, but you don't want to wait in line to try Golden Diner's plush, beloved pancakes. Or maybe, regardless of residence, you've had the Golden Diner pancakes and want to eat them again and again. We're all in luck, because Genevieve Ko has adapted the chef Sam Yoo's recipe for those glorious golden beauties. Click here or on the image below to watch them being made:
Yahoo
5 days ago
- Entertainment
- Yahoo
The 2-Ingredient Pasta Salad Dressing I Wish I'd Tried Sooner (No Mayo or Olive Oil!)
Summertime is the best time mainly because it's pasta salad time, baby. No matter where I go — picnic, graduation party, or cookout — there's always a big bowl of cold noodles with colorful mix-ins on the table. It's one of those universal hits that's easy to change up, so it simultaneously feels comforting and fresh. My latest update is also low effort and a little unexpected. Castello's whipped dip has become my new go-to dressing. After swirling into your next pasta salad, it could very well become yours, too. What's So Great About Castello Garlic & Herb Soft Whipped Dip? fIf you ask me, Castello created a tub filled with spreadable luxury. Similar to a Gournay cheese or its French-inspired cousin Alouette, the soft cheese is seasoned with a mix of herbs and spices. In this case of Castello's Garlic & Herb Whipped Dip, it's dried parsley, basil, and garlic, along with garlic powder — for extra potency — salt, white pepper, and horse radish. Castello Garlic & Herbs Whipped Dip With Cream Cheese Spread Instacart $3 Buy Now There's a brightness from parsley, a deep basil undertone, and a light tang that's reminiscent of a good crème fraîche. Best of all, it's whipped, which, texturally, incorporates a ton of air into the mix, making it light and fluffy rather than heavy or dense. What's the Best Way to Enjoy Castello Garlic & Herb Whipped Dip? The easiest way to enjoy this dip, without a doubt, is simply atop your thin crackers or alongside a summer crudite platter — after all, this is the season for it. (The light nature of the cheese can sometimes get lost against the weight of a cracker with more heft or flatbread.) These days, it's most often paired with pasta. To serve four, simply combine 2 to 2.5 ounces of the cheese with a splash of milk (or buttermilk, if you have it, to really play on the spread's natural tanginess) and a half cup of pasta water and voilà — you've got a dressing for your pasta salad. Of course, this works wonderfully with chilled pasta. If you're looking for a dinner refresh, simmer the whipped cheese in a pan with roasted vegetables and blistered cherry tomatoes and a few tablespoons of pasta water (for 3 to 5 minutes). It evokes notes of a creamy vodka sauce. Don't stop at crackers, crudite, or pasta, though. It's equally powerful as a sandwich spread (try it on a roasted veggie panini with heaps of eggplant and zucchini) or when dolloped onto a bowl of creamy soup or even a baked potato. Buy: Castello Garlic & Herb Soft Whipped Dip, $4.19 for 5.3 ounces at Instacart Got a 1-ingredient upgrade to share? Tell us about it in the comments below. The Weekly Checkout Sign up for The Weekly Checkout to get the most up-to-date grocery news, tips, and highlights. Subscribe to The Kitchn! Further Reading We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
CBS News
28-07-2025
- Business
- CBS News
Lunds & Byerlys recalls pasta salad after worker finds wrong nut inside
An entire batch of pasta salad sold at Lunds and Byerlys stores has been recalled after an employee saw pecans were used instead of peanuts in the salad mix. According to the company, a voluntary recall of its Thai peanut pasta salad with chicken has been issued. So far, no one has reported being sick due to the mistake. The batch was sold at all Lunds & Byerlys stores from July 25-27 in the deli service case. If you bought the product, you're asked to return it to any Lunds and Byerlys for a full refund. Store officials say a receipt isn't required for the return.
