Pasta Salad: 50 Favorite Recipes

By Barbara Lauterbach

Barbara Lauterbach, author of "Potato Salad" and "Chicken Salad," has completed her lively salad trilogy. This time around, she's thinking inside the box -- box of pasta that is. "Pasta Salad" offers 50 recipes for turning everyone's favorite pasta selection into salad perfection. A light and easy summer dinner or an impressive plate to pass at any gathering, pasta salad fits the bill. Tubes, twists, or bows of cool pasta, delicately dressed, embellished with crunchy snow peas or roasted asparagus, toasty nuts, juicy chicken or tender sweet lobster meat, these salads can hold their heads up in any culinary company. And with a handy visual guide to help distinguish farfalle from fusilli, tips for pairing pasta with whatever ingredients are on hand, and other salad smarts, it's goodbye deli-counter, hello "Pasta Salad."

• Format: Paperback
• Language: English
• ISBN: 0811842037
• ISBN13: 9780811842037
• Release Date: June 2004
• Publisher: Chronicle Books (CA)
• Length: 108 Pages
• Weight: 0.97 lbs.
• Dimensions: 0.5" x 8.8" x 8.1"

Customer Reviews

Very Good coverage of a Classic Dish. Recommended

The author of `Pasta Salad', Barbara Lauterbach, is a culinary teacher and author of two other books on traditional salad types, `Potato Salad' and `Chicken Salad'.This type of cookbook is always one of the easiest to add to one's collection, in that if you like the single subject of the book, you are virtually assured of making good use of the book, unlike a volume by the latest celebrity chef or latest exploration of the cuisine of a former Soviet republic.There are three key aspects of the book which add to its attraction. First, almost all recipes are not only fairly simple, they virtually all follow the same pattern, just like gratins, braises, and chowders. Second, although there are a lot of similarities in method, the range of tastes is broad. While French and Italian flavors are the most common, there is a strong contingent of Asian, Greek, and Latin flavors and textures from the use of Oriental noodles like udon, soba, and rice noodles. Third, since the noodles, `supporting cast' of meats and vegetables, and the dressings are so interchangeable, improvisation can take you well beyond the nominal fifty recipes in the book.The book begins with five master recipes for vinaigrette, mayonnaise, roasting peppers, blanching vegetables, and toasting nuts and seeds. If you have few cookbooks, these are important to have near at hand. I may have added a recipe for aioli, at least as a variation on mayonnaise.There are four chapters on salad recipes. The first, largest, and most interesting is on the vegetable pasta salad. The very first recipe for a salad including squash shows the variety of this dish. Other favorite and unusual ingredients are mango, jicama, pears, and peaches. As you could tell from the master recipe on roasting peppers, this is one of the author's favorite ingredients. It appears in several different vegetable recipes. The second and shortest chapter adds meat, primarily chicken. I would not be surprised to see a little borrowing from an earlier book in this chapter. The third chapter of recipes covers seafood with all the usual suspects, lobster, shrimp, anchovies, crab, tuna, and salmon. The last chapter of recipes is a catchall of recipes `from family and friends'. It is altogether fitting that this chapter ends with a recipe for the great American `retro macaroni salad' with mayonnaise, onions, bell pepper, and celery.The book has the contemporary `de rigeur' feature of cookbooks is a headnote which tells a story of how each recipe was developed, it's life outside this book, and how it was chosen for the book. Except for attributions of recipes to family and friends, there is no credit given to any other sources. With a pinch of skepticism, I will believe that the author developed most of the recipes. I was almost expecting to see my favorite `World's Best' pasta salad recipe done by Jamie Oliver, but these are all just as good.There are a few blemishes that are as much a weakness of the publisher's copy editor as of the

Pasta Greats

Barbara has done it again! Something for everyone. As in her last 2 books (50 Potato Salads and 50 Chicken salads)she begins with her always helpful "Basics" and "Master Recipes" which even if you "know everything" are a great easy to read review and if not will certainly enhance your knowledge. From there it's great fun with a refreshinghly creative compilation of favorite new pasta greats. The photos by Reed Davis are delicious. Just can't count carbs at this level!!

Know your pasta

Whether you are a great cook or a family-pleasing cook, looking for something "different" to serve, do pick up the "Pasta Salad" cookbook by Barbara Lauterbach. She makes it so easy, by giving you a list of 22 different kinds of pasta, how to measure them and mix them with vegetables, meat, poultry and fish. There are many delicious and different dressings that complement the salads. You will love the salads offered by her family and friends, and delightful stories about each. This is a unique touch you will find in all of Barbara's books. This is a must, to add to your favorite recipes, or send to a friend you want to impress.