Pasta salads always look so darn good but more often than not, they are bland and simply don’t taste nearly as great as they look. One reason is the dressing. If you choose the wrong dressing it sinks to the bottom of the bowl leaving the pasta dry and boring. Other dressings can be completely absorbed by the pasta, sometimes this is good but not always. The best way to avoid these problems is to choose a creamy dressing that will coat the pasta and retain flavor. Its also a good idea to avoid balsamic vinegar, which tastes great but can turn the pasta brown and unappealing. The dressing recipe I posted here works perfectly for pasta salads. I have also tried this one but found the dijon to be overpowering, but if you really like mustard you’ll probably like it.
You can put whatever you want in a pasta salad. Today, I put salt, pepper, green onions, carrots, peas, olives, lemon zest, basil and Parmesan cheese and this dressing in my salad.