Pasta salad is a classic summer dinner that is quick to make, but it can turn out really mushy unless you take five minutes to make it properly. Cooking experts Jeanine Donofrio and Phoebe Moore from Love & Lemon have shared a simple trick to achieve the perfect texture: cook the pasta a little longer than normal.
Why Pasta Becomes Hard or Mushy
Pasta becomes soft during cooking because of heat and water, but it will start to firm up afterwards as the starches inside it dry out. If you cook pasta to al dente and then let it cool, it can become brick-hard and impossible to chew. On the other hand, adding hot pasta directly to salad ingredients like tomatoes or cucumbers can make the salad soggy and warm.
Donofrio and Moore advise: “Cook your pasta a little longer than normal. It should be a tad past al dente (but not mushy) so that the pasta stays soft when it cools. I find that the higher time range listed on the package instructions is usually just about right for cold pasta salad.”
The 5-Minute Rule
By taking an extra one to two minutes to cook the pasta, the starches retain more water, ensuring the pasta stays soft when chilled rather than becoming chewy. After cooking, let the pasta cool completely before tossing it with other ingredients. This prevents wilting fresh vegetables and keeps the salad fresh and crisp.
Making pasta for a salad should only take five minutes longer overall, but it will help you get a better texture and keep the salad fresh so your dinner will turn out a lot tastier.
Simple Pasta Salad Recipe
For the salad:
- 300g fusilli pasta
- 250g chickpeas
- 230g cherry tomatoes
- 50g rocket leaves
- 150g mini cucumbers (or one medium cucumber)
- 150g feta cheese
- 30g pine nuts
- Fresh herbs (chopped parsley, mint and basil leaves)
For the dressing:
- 60ml extra-virgin olive oil
- Three tablespoons lemon juice
- One teaspoon Dijon mustard
- Three garlic cloves (chopped, crushed or minced)
- One teaspoon dried Italian herb powder
- A quarter teaspoon chili flakes
- A pinch of sea salt
Method:
Fill a large pot with salted water and add the pasta. Cook according to package instructions, but add an extra minute or two to the cooking time when making pasta for a salad. This helps give it a softer texture so it does not harden as it cools. Be careful not to overcook; aim for tender but not mushy.
While the pasta is cooking, make the dressing. In a small bowl, combine olive oil, lemon juice, mustard, garlic, Italian seasoning, chili flakes, and salt. The dressing will be strong on its own but will mellow when mixed with the other ingredients.
Drain the pasta, toss it in some olive oil to prevent sticking, and let it sit for a few minutes until it cools completely. In a large bowl, add the tomatoes, chickpeas, rocket leaves, cucumbers, feta cheese, and pine nuts. Add the cold pasta, mix everything together, and toss in the herb leaves.
Drizzle the salad dressing on top for a refreshing pasta salad that tastes wonderful during scorching summer weather.
