Mmm! Noodle salad!
but it never is. Often, those fusilli-or-cavatappi numbers are mayonnaise-y and heavy with with weird bits of carrot and bell pepper. For our June issue of, I set out to design a master strategy so no one would ever have to confront a bland, underwhelming pasta salad again. Here are my secrets, plus four totally versatile recipes to inspire you., we suggest cooking it al dente so you can finish cooking the pasta in the sauce.
But, for these, you should cook the pasta according to the package instructions until they're pretty tender, then rinse them immediately in cold water after cooking. You could make a noodle salad with any strand pasta—even linguini or spaghetti—although I'd suggest staying away from rice vermicelli or angel hair, which are tough to work with because they're so fragile. I like ramen, rice noodles, or soba.
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