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Old 12-22-2009, 10:40 AM   #11
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Thanks jennyema, thats a bit of info I didn't know.
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Old 12-22-2009, 11:43 AM   #12
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Do you think my successful freezing was due, in part, because the dressing was oil/vinegar/herb based rather than mayonnaise?

It was a Greek pasta salad with brocolli, cauliflower, calamata olives, sun dried tomatoes, feta cheese, spinach pasta, kale, sunflower seeds. As I recall, the kale and some of the olives didn't freeze well, but everything else was fine.
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Old 12-22-2009, 12:01 PM   #13
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You know Selkie, it sounds to me like you really lucked out with your veggie choices, and based on jennyema's statement with the dressing too! I'm glad this topic came up. I learned something here. Thanks all.
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Old 12-22-2009, 12:45 PM   #14
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Quote:
Originally Posted by Selkie View Post
Do you think my successful freezing was due, in part, because the dressing was oil/vinegar/herb based rather than mayonnaise?.
Possibly.

When mayo breaks, you can whisk it to re-emulsify it (though sometimes that won't work) but you can't whisk pasta salad!

Your salad sounds good!
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Old 12-22-2009, 12:53 PM   #15
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Thanks to all of you, I have frozen a small container and will see before freezing the entire amount. Will let you know how it comes out, I used a base dressing of honey mustard & ranch.

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Old 12-22-2009, 05:32 PM   #16
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Maybe try making the dressing fresh, and freezing the pasta and vegetables on their own. If you use vegetables that hold up well when frozen, problem solved!
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