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I'm not sure why you would want it NOT to absorb the dressing.
Joined: Dec 11, 2005
Posted to Thread #18257 at 4:58 pm on May 23, 2010
The pasta salads I make, mostly in summer, are served cold and you put the dressing on when you make it, put in refer, then bring to room temperature prior to serving and give it another toss. If you make them to serve warm, you can put the dressing on at the last minute, that way the pasta would not have time to absorb and dressing. I think an oil coating would keep any dressing from adhering to the pasta.
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Other messages in this thread:
- 18257. Any tips for keepng pasta salads from absorbing the dressing? - Dawn_MO - 4:02pm on 05/23/10 (11)
- I'm not sure why you would want it NOT to absorb the dressing. - KarenNoCA - 4:58pm on 05/23/10
- I am going to be selling them prepackaged at the Farmer's Market. - Dawn_MO - 10:38pm on 05/23/10
- Could the package include an extra optional packet of dressing? [NT] - Joe - 2:10am on 05/24/10
- Dawn_MO - You cannot go wrong with Pam Anderson's Five Steps To Perfect Pasta Salad (her dressings [LINK] - GayR - 6:24pm on 05/23/10
- What a fantastic article, thank you so much. Maybe - Dawn_MO - 10:46pm on 05/23/10
- Great thread folks! Thanks bunches! * [NT] - Glennis_NoCA - 8:19pm on 05/30/10
- Make sure you only add the dressing after the pasta is cold. [NT] - EvaN - 9:44pm on 05/23/10
- Maybe making sure all the ingredients are cold when made might help too. - Dawn_MO - 10:47pm on 05/23/10
- Besides waiting until the pasta is cold, do half mayo, half sour cream and you won't have a problem [NT] - cheezz - 11:07pm on 05/23/10
- what I do - Richard in Cincy - 6:09pm on 05/24/10
- Thanks everyone! I am going to try a test run using the oil - Dawn_MO - 5:08pm on 05/27/10