EverydayAmericanLass: Pasta Salad Success!

I'm sure most of you know pasta salad basics. It's noodles, italian dressing and veges. Sounds easy enough...until you have some bland stuff at your neighborly camping potluck.

Where do people go wrong?
They don't cook the main ingredient correctly. The pasta must be al dente. It should be slightly firm. This firmness will also not get weighed down by the dressing and become mushy or taste like gluten. I like spirals because it captures ingredients inside. Use a hefty noodle. Angel hair or thin spaghetti won't hold ingredients and can break up a lot. Like any pasta, salt the water and since this is a cold salad rinse the noodles in cold water and let drain for five minutes.
I actually blanch my cauliflower, carrots and broccoli. I then use this vege water to cook my noodles. Once noodles are drained I add to a large mixing bowl. I toss with salt to bring out ingredients.
The salad dressing. Add enough dressing. Pick a zesty italian but! Look at the bottle. The ingredients separate in the bottle. Pick one with low amount of oil. Oil does not give the salad taste. For one pound of pasta I use one large family size bottle. I also toss and add several times McCormick's Salad Supreme herbs. I personally can't imagine pasta salad without it. I usually dress down my noodles with half the bottle so marinated while I chop vegetables.
Vegetables. I think this is a big miss too. Don't make veges too big because you want a mixture in each bite. Don't make too small either or will be at the bottom of the bowl. A little smaller than a quarter will do good. You need to load up on veges. If you see mostly noodle in a scoop then you need more. I've had salads on my plate with a little tomato and pasta, yuck!

I use fresh carrots, broccoli, cauliflower, cucumber with hulled seeds, zucchini cut in match sticks, cherry tomatoes and green or black olives sliced in half.
Cheese. Use a firm cheese or will become mushy. Make small square chunks. I use swiss. Do not use muenster or farmers cheese. Both are too soft. I would not use anything pungent or like herb or garlic cheese.
Remember this a pasta salad and not anti pasta. Do not use additional herbs to mix as they may take over the salad. Unless it is a family choice don't add onions or garlic as it will also take over the salad.
Add your ingredients and toss. Add remaining dressing. Taste. You may need more salt to bring out ingredients. Cover the bowl! Otherwise it will taste like your refrigerator. Let marinate for at least a few hours otherwise the salad will not have an overall good taste.