Rainbow pasta salad 💚
I'd like to learn how to whip up a simple pasta salad from mostly pantry staples and no added oils or sauces. I don't like to add in whole foods like tomatoes or cucumbers or greens when I make pasta salads because they get soggy rather quickly, and I'm all about a few days of a variety of leftovers.
I'm pretty sure with practice some fun flavor profiles will come out (I'm open to suggestions here, too), but that doesn't solve dryness. I've tried aquafaba or a homemade oil-free 'oil' using water and cornstarch in the past but anything that's not pretty oily seems to dry out or get absorbed. Any time tested or novel ideas? Maybe a shelf stable canned thing like peppers or tomatoes are enough?! Maybe it's just storing a liquid in a separate container until I pack it or plate it, or maybe, JUST MAYBE... I shouldn't think so much about pasta salads 😆 Hmmm!!
EDIT: Forgot to include what's here..
12 oz rainbow rotini
¼ cup shredded sundried tomatoes
2 shredded pepperoncinis
⅓ cup shredded carrot
¼ cup sliced red onion
A few pinches of salt
A few decent pinches of black pepper
2 tsp Italian seasoning
4-ish tsp dry parsley
2-3 tsp dry minced onion
2 tsp dry minced garlic
Pinch of crushed red pepper flakes
#plantbased #pastasalad #cookingquestions #curiouscat