Posted by Chef David on 9/22/2009, 2:54 am, in reply to "late lunch"
216.121.136.22
I suggest making the pasta no more than 2 days ahead. Cook al dente, rinse with cold water, drain well and add only the dressing and any "preserved" ingredients like olives, sun dried tomatoes, etc. Add fresh ingredients the day of the event. Yuu can make the sandwich fillings two days ahead and assemble the sandwichses the night before.
--Previous Message--
: Hi, doing pasta salad for 150 just wondering
: if this can be made a few days a head i am
: not using mayo was going to use italian
: dressing ...Also doing egg salad &
: salmon salad for sandwiches can the fillings
: for these sandwiches be made ahead of time
: also the fillings will have onion in
:
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