LCBO Food & Drink Summer 2022

BASICS The Complete Guide to Pasta Salad

PASTA DOs › Cook pasta in salted water (2 tbsp sea salt or 1 tbsp table salt per 4 L water). › Make your pasta salad ahead of time (4 hours is usually the sweet spot), but not too far ahead (leftovers, of course, are the exception). If needed, prep and store ingredients separately and toss together just before serving. › Take your prepared pasta salad out of the fridge about 30 minutes before serving to take off the chill. PASTA DON’Ts › Don’t use long pasta. Pasta salad is often picnic or potluck fare, and long noodles are hard to manage with limited utensils and table space. Plus, other pasta shapes coat better (see p. 138). Soba is the exception— it’s just so tasty! › Don’t overcook or undercook the pasta. To taste-test as it boils, remove a few pasta pieces and quickly cool, chew and check for doneness. When perfect tenderness is reached, drain and cold rinse right away. › Don’t under-season. It’s the ultimate pasta salad sin. Taste and salt as you go.

It’s the summertime staple you find at backyard barbecues and picnics all season long. If you’re looking to up your game, we’ve got the secrets behind mastering this homey classic and reinventing it with fresh, new flavours.

BY VICTORIA WALSH | PHOTOGRAPHY BY DARREN KEMPER

1 CUP FRESHLY CHOPPED HERBS

1 TO 1 1/2 CUPS DRESSING

4 CUPS COLD- RINSED COOKED PASTA

Reimagine this summer staple by using different pasta shapes (see p. 138 for suggestions)

PROPORTION GUIDELINES

Pasta salad doesn’t really need a recipe. Use these proportions and play around with making your own custom-tailored creation. Find ingredient inspirations and dressing recipes on page 182.

3 TO 4 CUPS STIR- INS AND TOPPINGS

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY CATHERINE MACFADYEN; ILLUSTRATIONS BY DAVID SPARSHOTT

FOOD & DRINK SUMMER 2022 133