Pasta Salad At Its Best

Two kinds of pasta in one salad is what makes this one stand out. Cheese tortellini and fettuccine give you two different textures and shapes that catch the dressing and hold onto the vegetables in different ways. The tortellini add cheesy, pillowy bites, while the fettuccine ribbons wrap around everything else.

Blanching the snow peas and broccoli for just one minute is the move that keeps this salad crisp and colorful. A quick dip in boiling water sets their bright green color and takes off the raw edge, but they stay firm and snappy. Anything longer and you’ll end up with mushy, army-green vegetables that turn the whole salad sad.

The raw components bring their own textures: halved cherry tomatoes burst with juice, sliced mushrooms add an earthy, meaty quality, and whole black olives contribute briny richness.

Chilling for several hours before serving is what makes this salad taste right. The Italian dressing soaks into the pasta and vegetables, and all the flavors come together into something more cohesive than when freshly tossed.

Kitchen Tips

• Toss the pasta with dressing while it’s still slightly warm. Warm pasta absorbs more dressing than cold pasta, so the flavor penetrates deeper.
• Don’t overdress. Add the Italian dressing gradually and toss well. You can always add more at serving, but soggy pasta salad can’t be undone.
• A dusting of Parmesan right before serving adds a salty, nutty finish that ties everything together.

Variations

• Greek twist: Swap the olives for kalamata olives and add crumbled feta and diced cucumber.
• Pesto version: Replace the Italian dressing with basil pesto for a richer, herbier salad.