(help) How to Make and Store Pasta Salad for a Crowd
August 5, 2013
Hey guys! This morning I received a question about cooking and storing gluten-free pasta salad for a crowd. Do you have any ideas?
I am cooking a large amount of GF pasta for a wedding salad. Is it possible to cook the pasta a day or two ahead of time? When I make pasta salad with regular pasta it's never been an issue but I'm not too familiar with GF pasta. Will it get mushy sitting either plain (in ziploc bags) or after sitting in the dressing overnight? Thank you so much for the advice! ~Angela
To be honest, I've not experienced good luck making a cold gluten-free pasta salad. Hopefully someone can chime in with advice for us both. As for cooking in volume, as long as you don't overcook the pasta, it shouldn't get mushy sitting in the dressing. (When you say dressing, I'm assuming you mean an oil-based, not mayo-based dressing.)
What I wouldn't do is put the pasta undressed into bags. That's a recipe for pasta that'll stick together terribly. So be sure to toss it together with dressing before you store it.
And before making any recipe for a wedding or large event, I'd do a trial run. If you haven't made a cold pasta salad with gluten-free pasta, do it asap. That way you can see if you like the texture.
Let's see what other folks have to say!
What do you think?
Do you make gluten-free pasta salad? How do you store it?