Pasta salads are best made with eggless short pasta such as macaroni and rigatoni. The pasta should not be overcooked or it will lose its texture. It should be rinsed with hot water, while the pasta is still hot, and it should be tossed in the dressing while the pasta is still warm.
The dressing may be a simple olive oil and lemon juice, or combined with the fresh herbs of a pesto.
The pasta salad can be served with other salad vegetables, cooked or raw and a selection of fresh herbs.