Cheese And Pasta: Perfect Salad Pairing Ideas

Pasta salad is a versatile dish that can be made with a variety of cheeses, making it a great option for those who want to experiment with different flavours and textures. While some recipes call for traditional Italian cheeses such as mozzarella, parmesan, and provolone, others suggest mixing it up with cheddar, Swiss, or fresh mozzarella balls. For a vegan option, simply omit the cheese altogether.

Mozzarella and Parmesan

When making a pasta salad with mozzarella and Parmesan, it is important to consider the other ingredients and flavours in the dish. Both cheeses pair well with a variety of vegetables, such as cherry tomatoes, bell peppers, cucumbers, red onions, zucchini, and green onions. Olives, pepperoncini peppers, and fresh herbs like basil and parsley can also enhance the flavour of the salad.

For the dressing, a simple vinaigrette made with olive oil, vinegar, and dried oregano is a good choice. You can also add some brine from the pepperoncini jar for an extra tangy kick. If you prefer a creamy dressing, you can substitute part of the olive oil with mayonnaise.

When preparing the pasta salad, start by cooking the pasta according to the package instructions. Drain the pasta and rinse it under cold water to remove any starch. In a separate bowl, make the dressing by whisking together the vinaigrette ingredients. Combine the cooked pasta, vegetables, cheeses, and any other add-ins in a large bowl. Pour the dressing over the salad and toss well to combine. For the best flavour, refrigerate the pasta salad for at least 30 minutes before serving to allow the flavours to meld.

Pasta salad with mozzarella and Parmesan is a versatile dish that can be customised to your taste. You can experiment with different types of pasta shapes, vegetables, and add-ins. It is a perfect make-ahead dish for cookouts, picnics, and summer gatherings, as it tastes even better when the flavours have had time to blend.

Salami and Pepperoni

A classic combination is to use provolone, a mild-tasting Italian cheese with a smooth texture. It can be cut into cubes and combined with the salami and pepperoni to create a hearty and satisfying pasta salad. Provolone has a slightly tangy and nutty flavour that goes well with the spices in the cured meats.

Another option is to use mozzarella, which is a soft and mild-tasting cheese. Fresh mozzarella can be cut into bite-sized pieces, while low-moisture mozzarella will hold its shape better in the salad. Mozzarella's subtle flavour won't overpower the other ingredients, and its creamy texture pairs well with the meats.

For those who prefer a sharper, more pungent flavour, cheddar cheese can be a good choice. Its strong flavour and firm texture can stand up to the spices in the salami and pepperoni. Cheddar adds a nice contrast to the salad, providing a different taste and mouthfeel.

If you want to add a hint of spice to your pasta salad, pepper jack cheese is an excellent choice. It has a mild kick that complements the cured meats without overwhelming them. Pepper jack also has a creamy texture that melts well, adding to the overall mouthfeel of the dish.

Finally, for a more subtle and nutty flavour, Parmesan cheese can be grated or shredded and sprinkled on top of the pasta salad. Parmesan adds a salty, savoury note that enhances the other ingredients without being too dominant.

Pasta shapes

When it comes to pasta salad, the pasta shape you choose is important. You want a shape that can hold up to the dressing and play well with added veggies, herbs, and cheese.

Fusilli, rotini, and cavatappi are all excellent candidates for pasta salad. These short, twisty, spiral shapes are perfectly designed for pasta salad as their curves catch and hold the dressing. Rotelle (wagon wheels) is another good option as it has lots of nooks and crannies to hold the dressing, especially if it's oil-based.

Farfalle (bowtie pasta) is a common choice for pasta salads and is a good option aesthetically as it adds a nice dimension to the dish. Orzo is also a good choice as pasta salads made with orzo are similar to grain salads.

When choosing a pasta shape, it's best to go for dried pasta over fresh as it has a better texture and is less likely to become soggy. It's also important to slightly undercook the pasta to prevent it from becoming mushy.

Homemade vs bottled dressing

When it comes to pasta salad, there are a variety of cheeses that pair well with this dish. Some popular options include mozzarella, parmesan, swiss, cheddar, and provolone.

Now, let's discuss the pros and cons of homemade vs bottled dressing for your pasta salad.

Homemade Dressing

Homemade dressing offers several advantages. Firstly, it allows you to control the ingredients and customize the flavor to your taste preferences. You can adjust the levels of oil, vinegar, spices, and herbs to create a unique blend that suits your pasta salad. Making your own dressing also ensures that you know exactly what goes into it, allowing you to accommodate any dietary restrictions or allergies. Additionally, homemade dressings tend to be fresher and can enhance the overall flavor of your pasta salad.

However, preparing a homemade dressing does require more time and effort. You'll need to gather the necessary ingredients, which may include olive oil, vinegar, lemon juice, garlic, honey, herbs, salt, and pepper. It also involves measuring, mixing, and whisking these ingredients together. For those who are short on time or lack the necessary ingredients, preparing a homemade dressing may not be the most convenient option.

Bottled Dressing

Bottled dressing, on the other hand, offers convenience and ease of use. It saves you time in the kitchen, as you don't need to measure and mix ingredients. Bottled dressings are readily available at grocery stores, and you can simply pour or squeeze the desired amount over your pasta salad. They are also consistent in their flavor and texture, so you know exactly what to expect.

However, bottled dressings may contain preservatives and additional ingredients that you might not want in your pasta salad. They tend to be more expensive in the long run, especially if you're making large quantities of pasta salad. Additionally, bottled dressings may not offer the same level of customization as homemade dressings, and you're limited to the options available at your local grocery store.

Both options have their advantages and disadvantages. If you prioritize convenience and don't mind the additional cost, bottled dressing might be the way to go. However, if you prefer a more customized flavor profile and want to avoid preservatives, investing a little extra time in making a homemade dressing could be more rewarding. Ultimately, the decision depends on your personal preferences, time constraints, and the specific requirements of your pasta salad creation.

Make-ahead tips

Making pasta salad ahead of time is a great way to save time and allow the flavours to develop. Here are some tips to make sure your pasta salad is perfect every time:

Choose the right pasta

Select a pasta shape with lots of nooks and crannies, such as rotini, penne, fusilli, or farfalle. These shapes will trap the dressing and bits of cheese, ensuring every bite is flavourful.

Prepare the pasta properly

Be sure to salt your pasta water to add flavour to the pasta as it cooks. Use a timer to ensure the pasta is cooked al dente—not too soft or crunchy. Rinse the cooked pasta under cold water to remove any starch, which can make the pasta sticky.

Pasta salad can be made up to a day in advance and stored in the refrigerator. In fact, it's recommended to let the pasta salad sit for at least an hour before serving to allow the flavours to meld. If making your own dressing, prepare and dress the pasta salad at room temperature to allow the pasta to soak up the dressing. If your pasta salad has been refrigerated, let it sit at room temperature for 20-30 minutes and give it a toss before serving to redistribute the dressing.

Storing and serving

Pasta salad can be stored in a sealed container in the refrigerator for 3-5 days. If you're making a large batch, it's easy to halve or quarter the recipe. If you're serving a crowd, double or triple the recipe to ensure there's enough for everyone!

Frequently asked questions