wats the differences between pasta dish and pasta salad?

Question

why is it a "salad" anyway? salad=veggies, rite?

Answer 1

Pasta salad and pasta dish are different.Not only because one is cold and the other hot.Wrong.Pasta dish is a delicacy from the Italian cuisine.Preparation is more sophisticated and complex.Pasta salad is a simple dish that a regular person can make.,even with eyes closed.

Answer 2

A pasta dish is not always a salad. Macaroni and cheese is a pasta dish. If you add veggies it can become a salad pasta dish.
Pasta is the name of an egg noodle form. Any noodle shape is a type of pasta.

Answer 3

pasta salad is served cold
pasta dish is hot

Pasta salad is an Australian Cuisine. It became especially popular during the 1990's when the Mrs Crockets company launched in supermarket stores across Australia. It is made up of cooked pasta pieces (usually either shell pasta, elbow shaped pasta or Penne) covered in mayonaise and accompanied by carrots, capsicum (bell peppers), and sometimes celery. It is similar is style to the American Macaroni salad.

Salad is a term applied broadly to many food preparations that are a mixture of chopped or sliced ingredients. A salad can be served cold or at room temperature, and it can also form the filling for a sandwich. Though it can be made with meat or eggs, it usually includes at least one raw vegetable or fruit, most often lettuce. Often it is prepared or served with a dressing.

A salad may be served before or after the main dish as a separate course, as a main course in itself, or as a side dish.

Salad may refer to a blended food item— often meat, seafood or eggs blended with mayonnaise, finely chopped vegetables and seasonings— which can be served as part of a green salad or used as a sandwich filling. Salads of this kind include egg, chicken, tuna, shrimp, and ham salad.

In Scandinavia, salad also refers to a blend of vegetables in a dressing used as a condiment on top of the open sandwich, smørrebrød, and with meats. Examples include cucumber salad, horseradish salad, Italian salad (a mixture of vegetables in a crème fraîche/mayonnaise dressing, served on ham), and Russian salad (a red beet salad).

The word "salad" comes from the French salade of the same meaning, from the Latin salata, "salty", from sal, "salt". (See also sauce, salsa, sausage.)

Answer 4

All though hot pasta and cold pasta can both be served as a side dish, pasta salad is usually dressed with some kind of oil, vinigarette, or mayo. You can add things such as veggies, cheese, fruit or what ever your heart fancies... As for Hot pasta, In America it usually gos hand in hand with meatballs, sausage,Alfredo sauce, and marinara, and is mostly considered a main course, However in Italy it's more of a side dish, with the main course being ( depending on region ) Chicken, pork chops, steak and so on....

Here are 2 of my favorite pasta recipes... good luck enjoy. :)

Brushetta pasta salad

5 plum tomatoes diced
3 cloves of garlic minced
2 cups of mozzarella cheese cubed
1 cup purple onions dices
3 cups of cork screw pasta cooked and cooked
2 TBSP of extra virgin olive oil
4 TBSP of V8/ tomato juice/ Clamato

mix together and chill for about 1 hour and enjoy


Penne al La Vodka

Home made Marinara or store bought
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped or whole depending on you
2 cloves garlic, chopped
1 cup red wine
1 carrot, whole (reduces the acidity
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.