Cheese And Pasta: Perfect Pairing For Your Salad

Pasta salad is a versatile dish that can be customised with your favourite meats, cheeses, and vegetables. When it comes to cheese, there are several options that pair well with pasta salad, and you can choose based on your preference for flavour and texture. Some popular choices include provolone, mozzarella, parmesan, feta, and cheddar cheese. For a vegan option, simply omit the cheese from the recipe. The type of cheese you select can add a creamy, nutty, salty, or tangy dimension to your pasta salad, making it a delicious and flexible dish.

Mozzarella and Parmesan

Mozzarella

Mozzarella is a popular choice for pasta salad due to its fresh, chewy texture and rich flavour. It pairs well with other classic Italian ingredients such as basil, tomatoes, and pepperoncini. When selecting mozzarella for your pasta salad, opt for fresh mozzarella balls, either ciliegine (cherry-sized) or pearl-sized. You can also tear a larger ball of fresh mozzarella into bite-sized pieces.

Parmesan

Parmesan, on the other hand, adds a salty, nutty flavour to your pasta salad. It is often shredded, allowing it to blend seamlessly into the dressing. When selecting Parmesan, choose a good-quality wedge of cheese rather than pre-shredded Parmesan for superior flavour.

Combining Mozzarella and Parmesan

When using both mozzarella and Parmesan in your pasta salad, consider their distinct textures and flavours to create a well-rounded dish. The creamy, mild mozzarella can balance the sharper, saltier notes of Parmesan. You can adjust the proportions of each cheese to suit your taste preferences.

Additionally, consider the other ingredients in your pasta salad. Both cheeses pair well with fresh herbs such as basil and parsley, as well as vegetables like tomatoes, bell peppers, cucumbers, and onions. For a heartier salad, add meats such as salami or pepperoni.

Tips for Success

• Allow your pasta salad to rest: The flavours in a pasta salad meld and improve over time. It is recommended to make it 12-24 hours in advance to allow the flavours to develop fully.
• Cook your pasta al dente or slightly past al dente: This ensures that the pasta stays tender and absorbs the dressing.
• Toss the cooked pasta with a drizzle of olive oil: This prevents the pasta from sticking together and adds a subtle fruity or peppery note, depending on the type of olive oil used.
• Experiment with ingredients: Feel free to customise your pasta salad by substituting different vegetables, meats, or cheeses. For example, you could try smoked mozzarella or smoked gouda for a unique flavour profile.

Provolone or Mozzarella

Provolone and mozzarella are both semi-soft Italian cheeses that are commonly used in pasta salads. They offer distinct characteristics that can enhance the flavour and texture of the dish. Here is a detailed comparison to help you decide between the two:

Flavour and Texture:

Provolone is a semi-hard cheese with a smooth texture that ranges from mild to sharp in flavour. The ageing process, which can last from two months to over a year, contributes to its firmer texture and stronger taste. It is often described as tangy with a slight nutty flavour. Mozzarella, on the other hand, is celebrated for its fresh, milky quality and elastic texture. It is known for its moist, delicate nature and has a milder, creamy flavour profile with a subtle tanginess.

Melting Properties:

Mozzarella is renowned for its exceptional melting properties, making it ideal for dishes that require a creamy, stretchy cheese. Its soft texture and moisture content allow for the classic, stretchy quality when melted. Provolone also melts well but retains its shape better and has a chewier consistency.

Culinary Uses:

Provolone's sharper taste makes it a popular choice for sandwiches, pizzas, and dishes with richer sauces. It adds depth of flavour and can be sliced thinly or cut into chunks for a charcuterie board. Mozzarella's mild and buttery profile shines in pasta dishes, such as lasagna, or melted over chicken Parmesan. Its melting properties and mild flavour make it a versatile choice for pizzas, caprese salads, and appetizers.

Health and Nutrition:

When it comes to health and nutrition, both cheeses offer essential nutrients like calcium and protein. However, they have varying levels of fat, sodium, and cholesterol. Provolone tends to have higher fat and sodium content due to the ageing process, while mozzarella, especially the skim milk variant, is lower in calories and fat.

Storage and Shelf Life:

Proper storage is essential to maintain the flavour and texture of these cheeses. Provolone, being an aged cheese, has a longer shelf life than mozzarella, which is a fresh cheese. Provolone should be wrapped in wax paper or cheese wrap and stored in the refrigerator, while mozzarella should be kept in a moisture-rich environment, such as a brine solution, to prevent drying out.

In summary, both provolone and mozzarella are excellent choices for pasta salad, each bringing its unique characteristics to the dish. Provolone offers a sharper, tangier flavour and firmer texture, while mozzarella provides a milder, creamier taste and superior melting properties. Ultimately, the choice between the two depends on your personal preference and the specific requirements of your pasta salad recipe.

Fresh mozzarella and Parmesan

For a pasta salad, you can use mini mozzarella balls and sliced string cheese, or cut mozzarella cheese sticks into bite-sized pieces. You can also cut chunks from a block of cheese or use shredded cheese. Mozzarella is a good choice for pasta salad because it has a mild flavour and melts well. It also has a high moisture content, which makes it creamy and easy to mix with other ingredients.

Parmesan is a hard Italian cheese with a strong, nutty flavour. It is often used as a topping for pasta dishes, but it can also be grated and mixed into the pasta salad. Parmesan has a strong flavour, so a small amount goes a long way. It is also a good source of protein and calcium.

When making a pasta salad with mozzarella and Parmesan, you can also add ingredients such as cherry tomatoes, bell peppers, zucchini, green onions, olives, salami, and pepperoncini peppers. For the dressing, a simple combination of olive oil, vinegar, and dried oregano is often used. You can also add some brine from the pepperoncini jar to your dressing for an extra tangy kick.

Cheddar, Colby Jack, and Swiss

Cheddar

A creamy cheddar pasta salad is a fantastic side dish for a summer BBQ. It's versatile—you can add broccoli or any other vegetables you like. For the dressing, whisk together mayo, sugar, apple cider vinegar, black pepper, and dried parsley. Then, add in your cooked pasta, chopped red bell pepper, celery, finely chopped onion, and chunks of cheddar cheese. Give it a good stir to coat everything in the dressing, and chill for about an hour before serving.

Colby Jack

Colby Jack is a great choice for a simple and easy pasta salad. You can use uncooked spiral pasta and cook it according to the package directions. While the pasta is cooking, steam some broccoli and cauliflower florets. Once the pasta is done, rinse it with cold water and strain it. Then, in a large bowl, toss together the cooked pasta, diced Colby Jack cheese, steamed broccoli and cauliflower florets, halved grape tomatoes, black olives, and Italian dressing. Give it a good mix, and refrigerate for about half an hour before serving.

Swiss

Swiss cheese pairs well with Swiss chard in a pasta salad. Thinly slice the Swiss chard stems and cook them in a pan until crispy. Wilt the leaves in the same pan. You can also add salty feta, olive oil-toasted pistachios, and sliced sage to keep things interesting. Cook your pasta according to the package directions, and then toss it with the Swiss chard mixture.

Feel free to experiment and add your own twist to these recipes!

Feta

A simple feta pasta salad can be made with pasta, cucumber, tomatoes, olives, red onion, and a lemon-herb vinaigrette. This type of salad is a great make-ahead option, as the flavours develop as it sits, and it will keep in the fridge for up to five days.

For a Greek-style pasta salad, feta is a key ingredient, along with ripe tomatoes, cucumber, red onion, olives, and a Greek dressing. This salad can also be made into a more substantial meal by adding grilled chicken.

Frequently asked questions