A chef shares the biggest mistake people make when cooking corn on the cob: boiling it for too long, which makes it mushy ...

This vegan pesto pasta salad is fresh and creamy, combining pasta with crisp vegetables, arugula, and a simple pesto-yogurt ...

But the good news is that pasta salad doesn't need to be this predictably bad. With a few smart techniques and just a little attention to detail, you can turn this often overlooked side into a ...

It’s so easy to make. You’ll need all of 20 minutes to make this pasta salad. While the pasta cooks, you’ll have plenty of time to shake up the vinaigrette and chop the herbs.

Taste and season with more kosher salt as needed. If pasta salad is dry, stir in up to 1/4 cup more mayonnaise. Recipe Notes Storage: Refrigerate in an airtight container for up to 4 days. Further ...

Transfer the pasta to a large rimming baking sheet to cool for 15 minutes. To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano and basil (if using ...