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

The key to cooking pasta that has a better texture when served cool in a salad is to cook it about two minutes beyond the al dente stage, so that it's very soft (but not mushy) throughout. That way, ...

Refrigerate for at least 20 minutes and up to 24 hours before serving. Taste and season with more kosher salt as needed. If pasta salad is dry, stir in up to 1/4 cup more mayonnaise.

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 ...

My favorite of these salads, the one that brings me most joy, is my French lentil salad, a recipe that’s simple, generous, adaptable and reliable, and inspired by these trips overseas.

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 ...

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 ...