Pasta salad

Pasta salad (Pasta fredda)

A pasta fredda with fusili pasta, tomato and vegetables
Type Salad
Course Appetizer or main course
Serving temperature Chilled
Main ingredients Pasta, vinegar or oil or mayonnaise
Cookbook: Pasta salad (Pasta fredda)  Media: Pasta salad (Pasta fredda)

Pasta salad (Pasta fredda) is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetizer or a main course. Pasta fredda is often regarded as a spring or summertime meal, but can be served year-round.

Ingredients

The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini.[1] These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, parmesan and feta cheeses are all popular ingredients in versions typically found at North American salad bars.

Commercial preparations

In Australian and New Zealand cuisine, pasta salad became increasingly popular during the 1990s when commercial versions became more readily available in supermarket stores across both Australia, and New Zealand. It is made up of cooked pasta pieces (usually either shell pasta, elbow shaped pasta or Penne) covered in mayonnaise and accompanied by carrots, capsicum (bell peppers), and sometimes celery. It is similar in style to the American macaroni salad.

See also

References

  1. ↑ "Ditalini Chopped Salad". St. Louis Post-Dispatch. August 15, 2012. Retrieved 16 September 2014.

External links

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