i am making a simple pasta salad with bell pepper onion tomato motzerella and salami with simple pasta and italian dressing, this will be for sunday lunch, my mom had the idea to make it early and to let the flavors sit in the fridge, could i make it the night before, friday night before, of do i have to wait untill the morning of....
ideas and advice please
thanks
God bless
2007-10-12 15:16:22 · 13 answers · asked by sun 2 in Food & Drink ➔ Cooking & Recipes
It's a good idea to make pasta salad ahead of time to let the flavours develop. Make it anytime that suits you from Fridy night on, but pre-sliced salami does goes off so buy that at the last minute.
Fresh basil would be a nice addition to your recipe.
2007-10-12 19:13:59 · answer #1 · answered by Miss Sally Anne 7 · 0⤊ 0⤋
Pasta Salad For Party
2016-12-11 17:12:19 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I would not make it more than the night before the event. With pasta, you have to worry about it soaking up all the juices or liquids produced by the other ingredients, thus making the pasta expand and get really soggy.
My suggestion is :
Put your salad together ahead, even a couple of days ahead, and add the dressing the morning of the day you need it--it will still have the several hours in the fridge to meld the flavors together. Good luck.
2007-10-12 15:22:55 · answer #3 · answered by Nisey 5 · 4⤊ 0⤋
Best Chicken Pasta Salad Servings:8 INGREDIENTS: 2 boneless, skinless chicken breast halves 3/4 cup steak sauce 1 (12 ounce) package fusilli pasta 2 cubes chicken bouillon 1 Vidalia onion, diced 2 avocados - peeled, pitted and diced 1 cup halved cherry tomatoes 1 cup Ranch-style salad dressing DIRECTIONS: Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes. Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
2016-03-12 20:58:05 · answer #4 · answered by Anonymous · 0⤊ 0⤋
best fresh but the day before is cool!
I grill eggplant, zucinni, massive field mushrooms, and capsicum. Then i finely dice some garlic, rinsed salted capers and add to a couple of table spoons of extra virgin olive oil. Once and the vege's are grilled and softened, add the olive oil marinade with a dash of salt and pepper and mix through your pasta!! Enjoy this my friends and family do!!
2007-10-16 12:43:51 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I've never purposely made it early but I have made enough for more than one meal and had it in the fridge for a few days which would be the same thing. It's been fine.
2007-10-12 15:22:26 · answer #6 · answered by elyag43 6 · 0⤊ 0⤋
Absolutely you can make it the night before. Keep it refrigerated, and make sure you stir it up well before serving, to make sure the dressing has not all settled to the bottom.
Sounds like a great salad, can I come to your party :)
2007-10-12 15:23:11 · answer #7 · answered by Anonymous · 4⤊ 0⤋
You could but it would taste better if you did it the same day. Honestly I haven't been adventurous enough to try. And usually when I have a party I get stressed and the cooking calms me down.
2007-10-12 15:25:43 · answer #8 · answered by kiki 3 · 0⤊ 1⤋
1-2 days.
2007-10-12 21:35:58 · answer #9 · answered by Bob 6 · 0⤊ 0⤋
oh, this is one I love too, about 3 days is the earliest - all the items really dont spoil and I usually make mine about 36 hours before serving because it tastes better then.
2007-10-12 15:21:22 · answer #10 · answered by Helga 5 · 1⤊ 0⤋