Pasta Salad

Yes, up to 24 hours in advance. Store it in an airtight container in the refrigerator. The pasta will absorb dressing as it sits; stir it well before serving and add an extra tablespoon of vinegar and oil if it seems dry.

Use what's fresh and in season: diced zucchini, yellow squash, green beans, artichoke hearts, olives, or roasted bell peppers are all excellent. Avoid very watery vegetables like regular tomatoes or iceberg lettuce, which will make the salad soggy.

Overcooked pasta and warm pasta mixed into the dressing are the main culprits. Cook pasta only to al dente, rinse it thoroughly under cool water until completely cold, and let it drain fully before dressing. If made ahead, add dressing just before serving and keep vegetables separate until the last minute.

A simple vinaigrette of oil and vinegar is canonical, but you can substitute Italian salad dressing, balsamic vinaigrette, or even a light lemon-herb dressing. Avoid creamy dressings like ranch, which will make the salad heavy.

Serve it cold or at room temperature as a side dish at picnics, potlucks, or barbecues. It pairs beautifully with grilled chicken, fish, or as a vegetarian main course on its own.

Refrigerate in an airtight container for up to 3 days. The pasta will continue to soften and absorb dressing; stir well before serving and refresh with an extra splash of vinegar and oil if needed.