Choose noodles with denser, spiral shapes: Use twisty shapes like cavatappi or tortellini so ridges grab dressing and fillings to maximize the amount of flavor in each bite.Undercook, chill, dress twice: Stop cooking pasta a minute early, rinse cold, coat in vinaigrette (pickle brine or chili oil welcome), then add another splash just before serving.Mix textures, finish bright: Balance creamy with crunch (mozz pearls plus pickled onion) and crown tableside with herbs, citrus, or aged balsamic for a burst of flavor.
Although it’s often relegated to side status, a great pasta salad can bring main character energy to a cookout or summer dinner. At its best, this classic dish is bright, refreshing, and packed with texture from al dente pasta, vegetables, herbs, and other add-ins. But too often, pasta salads suffer from mushy noodles or muted flavors.
To help you make a standout pasta salad that’s anything but boring, we consulted five chefs for their best tricks and tips.
Pick the right pasta
Consider the shape of your pasta: the twistier the pasta, the more the salad’s components have to cling to, making for dynamic, composed bites. “Cavatappi is my go-to shape right now,” says Lisa Steele, cookbook author and host of PBS’s “Welcome to My Farm. “It’s got that corkscrew shape with plenty of ridges for the dressing to hang onto, and it’s easy to stab with a fork.” Filled pastas like tortellini also add flavor and texture to a pasta salad.
Don’t skimp on quality, especially if your pasta salad is going to be the main event. “Use a high-quality, imported dry pasta like Rummo, which is widely available at most grocery stores,” says Jacob Mendros of Boston’s Prima Italian Steakhouse. “It holds its texture beautifully and gives you that ideal al dente bite.”
Corkscrew pasta shapes like gemelli and cavatappi are ideal for pasta salad.
Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines
Rinse your noodles
Maybe you’re already salting the water and cooking your pasta to a perfect al dente, but your pasta salads are still mushy. “The pasta will continue to soften as it sits in the dressing,” says Steele, so make sure to err on the side of undercooked. “I always rinse it under cold water to stop the cooking process and wash off excess starch, which helps prevent the noodles from sticking together.”
Play with texture
The rules of any great salad apply to pasta salad, too. “Think creamy meets crunchy,” says Mendros. “[Try] silky roasted eggplant alongside the sharp snap of pickled red onion. These layers of texture enhance the chew of the pasta and keep every bite interesting.” For every ingredient that brings the crunch, make sure you’re matching it with something more mellow: mozzarella pearls, avocado, and sun-dried tomatoes are all welcome additions for a little softness.
Dress it twice
Unlike its hot pasta brethren, pasta salad needs time to soak up its sauce. “You can soak pasta in vinaigrette as it comes out of the boiling water,” says Sophina Uong, of Mister Mao in New Orleans. “This will help it retain more flavor.” For a bright vinaigrette, look to your fridge or pantry. “Use leftover brine from pickles or cherry peppers, and chili oils,” she says.
Adrienne Grenier of Fort Lauderdale’s Burlock Coast agrees: “Mix the dressing with the pasta beforehand and let it saturate,” she says, but give it another boost before it comes to the table. “Once it kind of mellows out, add more dressing right before serving,” she says.
Give it a garnish
Just because you made your pasta salad ahead of time doesn’t mean you can’t give it a little extra pizzazz right before showtime. In addition to a little extra dressing, “I also like to toss in some fresh arugula right before serving for some peppery freshness, or add some toasty breadcrumbs on top for crunch,” says Grenier.
Mendros concurs. “My go-to tip for cooking anything at home is to finish the dish with fresh herbs, citrus, and a splash of high-quality vinegar,” he says. “These three elements can elevate any dish. Honestly, you could toss great pasta with lemon, aged balsamic, and chopped soft herbs, and it would still be a standout pasta salad on its own.”