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Old 11-06-2010, 02:45 PM   #11
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Originally Posted by taxlady View Post
I would substitute yoghurt for some of the mayo in the dressing. I find it adds a really nice flavour.
That is a good idea. When I make cole slaw I do that.
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Old 11-06-2010, 03:30 PM   #12
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Here's a hint I picked up years ago, I don't remember from where. Make your dressing, put it in the bottom of a LARGE bowl, then put the salad stuff on top and toss to coat/dress the salad. It works much better than putting the dressing on and trying to get it all mixed in.
Yeah, I was thinking about that because I was wondering how I would prevent the pasta from sticking together after it is cooked. I was thinking of maybe making the penne the day before but, in that case, how will I keep it from sticking together? I was thinking I might add some olive oil and stir it in to coat the pasta.
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Old 11-06-2010, 03:54 PM   #13
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Originally Posted by mkaylady View Post
Yeah, I was thinking about that because I was wondering how I would prevent the pasta from sticking together after it is cooked. I was thinking of maybe making the penne the day befPore but, in that case, how will I keep it from sticking together? I was thinking I might add some olive oil and stir it in to coat the pasta.
Putting the dressing on the pasta would probably be the best way to keep it from sticking. If you put olive oil, the dressing won't stick to the pasta. As one Italian TV chef put it: you will have non-stick pasta
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Old 11-06-2010, 06:25 PM   #14
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Putting the dressing on the pasta would probably be the best way to keep it from sticking. If you put olive oil, the dressing won't stick to the pasta. As one Italian TV chef put it: you will have non-stick pasta
I am glad you told me that. So, then it is OK to put the dressing on the pasta that is still hot from being cooked? Maybe I should just use a small portion of the dressing to put on it to keep it from sticking and then chill it before adding the rest of the ingredients and dressing?
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Old 11-06-2010, 06:34 PM   #15
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I am glad you told me that. So, then it is OK to put the dressing on the pasta that is still hot from being cooked? Maybe I should just use a small portion of the dressing to put on it to keep it from sticking and then chill it before adding the rest of the ingredients and dressing?
That sounds like a good idea to me. I'm not sure what would happen to mayonnaise with hot pasta. I don't think it would go off, just separate or something.
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Old 11-06-2010, 09:20 PM   #16
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That sounds like a good idea to me. I'm not sure what would happen to mayonnaise with hot pasta. I don't think it would go off, just separate or something.
Maybe if I run the pasta under cold running water until it cools off enough it will be OK.
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Old 11-06-2010, 09:25 PM   #17
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Maybe if I run the pasta under cold running water until it cools off enough it will be OK.
Then you will rinse off the starch that helps the sauce stick to the pasta. That same Italian TV chef said that Italian grannies save the pasta water, in case they need to add some to make the sauce stick.
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Old 11-06-2010, 11:26 PM   #18
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I like thinly sliced sweet red pepper,too. I don't use mayo -- instead, I use a packet of Good Seasonings Italian Salad Dressing. I use olive oil instead of vegetable oil and lemon juice as well as rice wine vinegar -- everything to taste. I also like to add olives, tiny grape tomatoes, lots of red onion, carrots, celery, fresh parsley, cilantro, or basil, and grated Parmesan cheese. To make it more hearty, add chunks of cooked chicken, turkey, ham, etc.
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Old 11-06-2010, 11:30 PM   #19
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Good Seasonings Italian Salad Dressing, is that the one where you get one of their cruets
and pour in the mix, add vinegar to the line, add oil to the line and shake?
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Old 11-07-2010, 03:42 AM   #20
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My fav pasta salad.

Cooked Conchiglie, mandolin-ed red onion,mandolin-ed chili to taste, tinned tuna steak,pitted black olive bits, mixed and dressed with olive oil and 15 yrs old balsamic. Served with home made beetroot and potato crisps/chips and a ciabatta roll.
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