Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetiser (antipasto) or first course (primo).
Origin
There are various theories about the origin of pasta salad. Claudia Roden claims that Italian Jews prepared it centuries before other Italians because Jewish law prohibits cooking on the sabbath.1
Ingredients
The ingredients used vary widely by region, restaurant, seasonal availability, and personal preferences. The dish can be as simple as cold macaroni mixed with mayonnaise (macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry or seafood.2
Gallery
See also
Media related to Pasta salad at Wikimedia Commons
- Italy portal
- Food portal
References
"The Dishes of the Jews of Italy: A Historical Survey" (PDF). Zamir.Org. 31 August 2008. Retrieved 6 July 2022. https://zamir.org/wp-content/notes/pdfs/2003/RodenFood.pdf ↩
"Seafood Pasta Salad". Australian Women's Weekly. 15 August 2015. Archived from the original on 23 June 2016. Retrieved 16 September 2014. https://web.archive.org/web/20160623201258/http://www.foodtolove.com.au/recipes/seafood-pasta-salad-21868 ↩