I put in mayo and mustard along with zesty italian dressing. Not the most healthy, but it's tasty.

It is all about the dressing. Use homemade. Add right before serving.

I don't make pasta salad, but question for those who do, if you put oil on just cooked pasta, won't that make all the dressing and flavors not stick? I would think you shouldn't add oils first, but how to you cool it and keep it separate unless you add a bit of oil to it?

Anonymous wrote:

Anonymous wrote:Protip: use Caesar dressing instead of Italian. I can not begin to tell you the compliments I receive on my super basic salad since I made this change.

Caesar =anchovies, secret recipe that Americans love but would be grossed out if they lnew they were eating it.

Uh most people know there's anchovies in Caesar dressing. In some restaurants a Caesar salad comes garnished with little anchovy fillets. We may be idiots who can barely tie our shoes and all, but this isn't some well kept secret. Food Network has been talking about umami for 15 years, its mainstream enough. Y now.

Anonymous wrote:Protip: use Caesar dressing instead of Italian. I can not begin to tell you the compliments I receive on my super basic salad since I made this change.

Caesar =anchovies, secret recipe that Americans love but would be grossed out if they lnew they were eating it.

Yes, dress it warm. I use the America's Test Kitchen antipasto pasta salad (well modified). There's way more acid by way of pepperoncini juice and vinegar than oil or mayonnaise; here the fat just dulls the flavor. Plenty of salt, plenty of acid.

And it might just be the gluten free pasta isn't great, but I guess that's life with celiac disease.

I dress it twice. Toss the pasta with a little dressing while it's warm, so that is soaks in and really flavors the pasta throughout. Then chill. When cold, add your other ingredients and the rest of the dressing.

I also find that mozzarella mutes a lot of flavors in pasta salad. If you're using mozzarella, only use a little and chop it into small pieces. Try a more flavorful cheese like feta or shaved parmesan.

Anonymous wrote:You can't put the dressing on when the pasta is warm. It just soaks it up and evaporates and then you can't taste it. Cook your pasta and then cool it before adding everything in. Then the dressing will "coat" and not just be absorbed.

Completely disagree. I dress it when warm. You *want* it to soak up the dressing and flavor. That is the point. Just reserve about 1/4 of the dressing and toss it in right before serving.

Lemon zest
Chili pepper flakes
Garlic salt

Anonymous wrote:

Anonymous wrote:I'm guessing it needs more salt, especially if you didn't use feta.

Salt is not flavor - that's lame.

Try some peppadew peppers?

Salt brings out flavors. Too little salt is almost always the reason food tastes bland.

Salt the water more.

Cool the pasta before adding ingredients.

Use a flavorful cheese, either feta or parmesan.

Make sure the ingredients are dry! Wet veggies and wet noodles water everything down.

Also, cruise the olive bar and add some marinated items like roasted red tomatoes, olives in feta, etc. Additions like those help with the flavor. Some fresh herbs, too!

Anonymous wrote:I would try home-made dressing instead of store bought. Typical shelf-stable dressings are going to have way more oil, and I think plenty of acid is the key to a good flavorful pasta salad.

For the Greek pasta salad I make I do make the dressing myself. This time I thought I would try a bottled dressing to see if that would help. The pasta had been cooled before I added the dressing. Maybe I should have added some red wine vinegar to increase the acidity. I'll try that next time and I'll also increase the herbs and the amount of salt in the pasta water. -OP

Protip: use Caesar dressing instead of Italian. I can not begin to tell you the compliments I receive on my super basic salad since I made this change.

Anonymous wrote:I would try home-made dressing instead of store bought. Typical shelf-stable dressings are going to have way more oil, and I think plenty of acid is the key to a good flavorful pasta salad.

Salt and Vinegar