Question on What happend to my pasta
I make this bean salad that has a dressing consisting of oil, vinegar, sugar, parsley salt and pepper. It sound bland but it is really good on bean salad or really I should call vegetable salad, as I tend to put more in it then beans, like cauliflower, or Brussel sprouts, mixed colored pepper. We were eating lunch and hubbie says I bet this dressing be good on a pasta salad. That evening I cooked up a handful of pasta to try the dressing on it - put in it in the fridge, the next day make lunch I brought it out to tested the flavor and discovered the pasta has hardened back up like I never cooked it. My question finally is, What made it harden, I 'm thinking the sugar- Your thoughts?
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