The first best thing about a pasta salad is that it's not too hot to make or eat when it's 1000 degrees outside. The second best thing about a pasta salad is that it's in the fridge whenever you want it.
Love your channel, Noah. Watched you a decade ago on Tasted and the algorithm brought you back into my life last year. It was like seeing an old (and less snarky) friend. Keep making great content and the views will come.
Cool recipe! What’s the benefit of adding pasta while it’s still hot? I usually drain rinse and let cooked pasta cool before adding to any pasta salad.
So, if it was a mayo-bases pasta salad, i would definitely let it coo. But in this case, since we're adding ingredients like oil and vinegar, I want to absorb into the pasta while it's still hot and the pores are open. So yeah -- basically, anything that would be weird or change too much if it was hot (like mozzarella), I would add later.
The first best thing about a pasta salad is that it's not too hot to make or eat when it's 1000 degrees outside. The second best thing about a pasta salad is that it's in the fridge whenever you want it.
Absolutely
Love your channel, Noah. Watched you a decade ago on Tasted and the algorithm brought you back into my life last year. It was like seeing an old (and less snarky) friend. Keep making great content and the views will come.
That’s so cool!
Cool recipe! What’s the benefit of adding pasta while it’s still hot? I usually drain rinse and let cooked pasta cool before adding to any pasta salad.
So, if it was a mayo-bases pasta salad, i would definitely let it coo. But in this case, since we're adding ingredients like oil and vinegar, I want to absorb into the pasta while it's still hot and the pores are open. So yeah -- basically, anything that would be weird or change too much if it was hot (like mozzarella), I would add later.
@@dontpanicpantry Makes sense, thank you for replying!
Brain hurts now, but belly happy 😎🍻🤘
Fair
My aunty pasti and my uncle albert dente
Haha