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The Genius Way To Make Pasta Salad 10x Better, According to an Executive Chef

By Jim Hoffman Parade - Food and Drink Stories

Updated June 7, 2026 5:08 PM

Pasta salad is a staple at summer cookouts, potlucks, picnics and backyard barbecues. It's easy to make, feeds a crowd and can be prepared ahead of time, making it one of the most popular side dishes of the season. Yet, despite its popularity, pasta salad also has a reputation for being a bit of a dice throw. Some versions can be bright, flavorful and packed with texture, while others end up dry, bland or weighed down by too much mayo-based dressing.

Part of the challenge is that pasta salad behaves differently than most pasta dishes. Unlike hot pasta that's served immediately, pasta salad continues to change after it's made. The noodles absorb dressing as they sit, vegetables release moisture and flavors can mellow in the refrigerator. A bowl that tastes perfectly balanced when it's first mixed together can taste completely different a few hours later.

Fortunately, according to a professional chef we spoke with, a few simple techniques can make a dramatic difference. From choosing the right pasta shape to building layers of texture and flavor, some small adjustments can help transform a humdrum pasta salad into a standout side dish.

One step in particular can have an especially big impact. It's a surprisingly simple trick, but one that can help keep pasta salad flavorful from the first bite to the last. Read on to learn how to make pasta salad a standout this season.

Related: The Italian Way To Make Pasta Salad 10x Better

How To Make Pasta Salad 10x Better, According to a Chef

Few things are more disappointing than a pasta salad that starts out flavorful but ends up dry and underwhelming by the time guests are ready to eat. That's a common problem with make-ahead dishes, especially during summer cookouts, where salads often sit for hours before they're served.

One of the biggest reasons is that pasta continues absorbing liquid after it's cooked, which can leave a once-perfectly dressed salad tasting bland and dry by the time guests actually start filling their plates.

According to Adrienne Grenier, Executive Chef at Burlock Coast in Fort Lauderdale's Ritz-Carlton, one of the easiest techniques to build more flavor into pasta salad is to start dressing it while the pasta is still warm.

Then, just before serving, dress it a second time.

As the warm pasta sits, it absorbs much of the original dressing. "The result is a dry salad," Grenier tells Parade. "Dressing it again at the end keeps it fresh and nicely coated."

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4 Other Chef-Approved Tips for Pasta Salad

While dressing pasta salad twice may be the most impactful tip, it's far from the only technique Grenier recommends.

1. Shape makes a difference

Choosing the right pasta shape is a good place to start. Shapes with ridges, twists or curves tend to hold onto dressing better than smooth noodles. Rotini, cavatappi, fusilli and farfalle are all popular choices because they create more surface area for flavor.

In the end, though, it comes down to personal preference.

According to Grenier, "A pasta salad can be any shape. If you like spaghetti, make it with spaghetti." Her favorite pasta shape for salads is radiatori because she says it "holds dressing well, and I like it saucy."

2. Go beyond al dente

Texture is another important consideration. While hot pasta dishes are typically cooked to a firm al dente texture, Grenier recommends taking pasta salad slightly beyond that point.

"You don't want to leave it too al dente as you would if you were finishing it in a hot sauce," she says. Unlike a hot sauce, which continues cooking the pasta, a cold dressing quickly halts the cooking process. As a result, pasta that seems perfectly al dente when drained may end up feeling too firm once chilled.

3. Double up on herbs

Herbs can also make a significant difference. Fresh basil, parsley, dill, mint and chives help brighten the dish and add freshness that balances richer ingredients. But don't limit yourself to fresh herbs alone. "All the herbs!" Grenier says. "Definitely fresh, but also add dried herbs."

While dried herbs can help build flavor throughout the salad, fresh herbs are best added with the second dressing shortly before serving to preserve their color and aroma.

4. Add Acid

Acidity is equally important for balancing flavors. Whether it comes from vinegar, lemon juice, pickled vegetables or brine, a touch of acid can help cut through richer ingredients and keep pasta salad from tasting heavy.

Used thoughtfully, it can brighten the entire dish and make the other flavors taste more vibrant.

4 Common Mistakes To Avoid

Even experienced home cooks can make mistakes that prevent pasta salad from reaching its full potential. Learn how to remedy the common pasta salad mistakes below.

1. Skipping the salt in your pasta water

One of the most common mistakes when it comes to pasta is underseasoning the pasta water. Pasta itself contains very little flavor, so properly salted water helps season the noodles from the inside out. If the pasta starts out bland, it's difficult to fully correct later.

2. Not adding dressing correctly

Another mistake is using all of the dressing at once. While the salad may look perfectly dressed initially, much of that liquid will be absorbed as the pasta sits. Saving some dressing for later helps prevent the finished dish from becoming dry.

3. Forgetting to rinse your pasta after cooking

Pasta texture can also be an issue. Because pasta is starchy, some chefs recommend giving it a quick rinse when removed from the boiling water. Excess starch can result in a firmer texture when the pasta cools.

Grenier feels that it come down to personal preference, but says, "I do think it is OK to rinse the pasta for salad because you don't really want any excess starch."

4. Not taste-testing before eating

Finally, many home cooks forget to taste the pasta salad again before serving. Chilling can mute flavors, which means a final adjustment with salt, acid, a few herbs or dressing is often necessary.

A quick taste test before bringing the bowl to the table can make a surprisingly big difference.

Final Takeaways

Pasta salad may be a staple of summer gatherings, but that doesn't mean it should be treated as an afterthought. According to Grenier, a few simple adjustments can dramatically improve the final result.

Dressing the pasta while it's warm, refreshing it before serving, choosing ingredients with varied textures and paying attention to seasoning can all help create a more flavorful dish.

With cookout season underway, those extra steps may be the difference between a pasta salad that's merely acceptable and one that guests come back for again and again. Sometimes, the simplest side dishes benefit the most from a little professional advice.

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Source:

Adrienne Grenier, executive chef of Burlock Coast in Fort Lauderdale, Florida.

This story was originally published June 7, 2026 at 4:03 PM.