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| Pasta salad with fusilli, tomato, and vegetables | |
| Alternative names | Insalata di pasta (in Italian), pasta fredda (in Italian) |
|---|---|
| Type | Pasta |
| Course | Antipasto or primo |
| Place of origin | Italy |
| Serving temperature | Cold |
| Main ingredients | Pasta, vinegar or oil or mayonnaise |
Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetiser (antipasto) or first course ( primo ).
Pasta salad appears in several food traditions. Claudia Roden describes cold pasta dishes prepared by Italian Jewish communities for the Sabbath. [1] American versions grew in the mid twentieth century through Italian immigrant cooking. [2] Cold macaroni salads appeared in early twentieth century American cookbooks. Recipes identified as pasta salad appeared in print by the early 1960s. [3] Italian antipasto traditions and Sicilian pasta fredda also shaped the idea of a chilled pasta dish. [4]
Pasta salad uses short types of pasta such as rotini, farfalle, penne, or macaroni. Recipes often include vegetables, cheeses, or herbs. [5] Dressings use vinaigrette or mayonnaise in different regions. [6] The dish is usually served cold or at room temperature. [7]
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