At one point in time, I had a whole shelf dedicated to boxed pasta salads.
You know, the kind where you add water and oil and POOF, you’re done?
I LOVED them. Classic was my favorite flavor until they came out with bacon and ranch.
Mmmm… two of my most favorite words.
I loved the simplicity of these pasta salads. Mix and stir, maybe add some meat and in 7 minutes (that didn’t have to be spent in the kitchen), dinner was done.
And then the day came when my husband said those boxes had to go.
These lovely boxes disappeared from my pantry and my life and were soon replaced by healthier pasta salads that not only tasted better, but didn’t have all the processed ingredients from the boxed kind AND were frugal to make.
There’s definitely a bit of art though in creating a pasta salad from scratch, which is obviously from the plethora of not-so-appetizing pasta salads I’ve had in my life.
- Ever had a salad that left a bitter taste in your mouth?
- Or one where the cheese got all mushy and slimy?
- Or worse yet, when the pasta got rock hard?
Oh yes, it’s entirely possible to ruin such a simple dish, but it’s also really easy to make a great pasta salad!
I took all of my pasta building skills (and years of taste testing) and created a tutorial for building the perfect pasta salad, teaching the right way to choose pasta, the dressing (including whether or not you should use any), the level of tang (and the best way to get it), add-ins (or the lack thereof) and cheese.
Get the full tutorial on building the perfect pasta salad at Keeper of the Home and learn how to transform the random ingredients from your kitchen into a delicious pasta salad!