It turned me into a pasta salad person.
I learned about this trick from cookbook author Odette Williams recipe forChopped Salad Pasta.
Im not the only one who finds this method brilliant.
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Here are some guidelines to set you up for success.
The pasta: Choose something small, like ditalini, macaroni, small shells, or pearled couscous.
The extras: The smaller they are, the less work for you.
Elise Bauer
Chickpeas, olives, or capers are all great picks.
The dressing: You cant go wrong with alively vinaigrette, but acreamier dressingwill work just fine, too.
Once you dig in, theres no turning back: its chopped pasta salads from here on out.
