CWS4322
Chef Extraordinaire
You can use greek yogurt, sour cream, buttermilk, half-and-half. I would think you could even use chicken broth...I make a shrimp pasta salad that uses half-and-half and mayo.
You can use greek yogurt, sour cream, buttermilk, half-and-half. I would think you could even use chicken broth...I make a shrimp pasta salad that uses half-and-half and mayo.
Bow tie pasta, cooked per package directions
Snow peas, cut in half, steamed/cooked crisp
artichoke hearts, cut to bite size pieces
olives
chopped celery
chopped onions
maybe some sliced radishes
a little parsley
tossed with a good Italian dressing... no mayo
sometimes I add broccoli florets
I've also used the colored pasta
.............are you chilling (or at least cooling) the noodles before adding mayo ?
That's all I can think of..............
I always toss some celery seed and dill seed in with the noodles when I cook them.
I don't know--but some of the seeds cling to the noodles and seem to enhance the flavor...my grandma made the best pasta salads and she always did this. Give it a try and let us know if you think it makes a difference or not. Maybe do a test where you make one with adding the seeds and the other without, but that is the only difference in the recipe.
This one has always been a crowd-pleaser around here:
1 box (1 pound) Elbow Macaroni (I like Barilla brand)
Barilla is absolutly one of the finest pasta available.. (One should try Barilla Spaghetti Nr.5)
What good does that do for the flavor of the noodles?
I'm told that the ONLY time that noodles absorb flavor is during the cooking process............. could be wrong, but that's what I hear constantly from my fave "chefs"
I'm told that the ONLY time that noodles absorb flavor is during the cooking process............. could be wrong, but that's what I hear constantly from my fave "chefs"
You should try making the famous SESAME NOODLES recipe. You start with cooked noodles sitting in a pool of sesame oil, rice vinegar, etc. then you keep tossing it every five minutes and magically all the liquid has been absorbed by the noodles. Besides, it tastes great!
Here's the recipe. It's listed in two different quantities.
http://www.discusscooking.com/forums/f17/iso-sesame-noodles-68813.html#post945430
I guess--it is just what we've always done when making pasta salads (or potato salads, or spaghetti...or other pasta dishes. I thought everyone did this).so then adding celery seed or dill weed should help flavor the noodles, like we know adding salt does...right?
Andy M. said:Here's the recipe. It's listed in two different quantities.
http://www.discusscooking.com/forums/f17/iso-sesame-noodles-68813.html#post945430