How a top New York chef makes her pasta salad so much better
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Dress your pasta salad for when it will be eaten, not when it is made.
PHOTO: RYAN LIEBE/NYTIMES
Clare de Boer
NEW YORK – Whether or not you like room-temperature noodles dressed with vinaigrette and tossed with a carnival of mix-ins, you will probably make or be served several pasta salads.
They are too practical to avoid. They stretch seasonal vegetables into a full meal, can be made ahead, and easy to stick in a container and take to the beach. But most of the time, I find they are not all that good.
