Any one use whole wheat pasta for salads...? (shrimp, dressing, lentil)

[Flamingo13]

Originally Posted by Gorges

My husband claims whole wheat pasta tastes fine in hot dishes, but not cold.

That's pretty much how I feel about it - hot dishes w/sauces, etc. you can't tell but a cold pasta salad, yes - it just doesn't work as well.

[DawnMTL]

Originally Posted by Gorges

My husband claims whole wheat pasta tastes fine in hot dishes, but not cold.

Originally Posted by TabulaRasa

I'm pretty lukewarm on it either way, though I will use it/eat it.

I see what you did there, TR.

[blueherons]

Asian noodles are usually made with rice flour.

[JrzDefector]

Yep. Whole wheat pasta is great for hot dishes, not so much for cold. The noodles tend to get mealy and fall apart, and you can really feel the grittiness.

I don't really cook pasta at home anymore. I mostly use zoodles. For cold salads, I have generally used quinoa, brown rice or lentils. If I have a real pasta craving, I go out one of the better Italian places near me.

[Debsi]

For pasta salads, you want to rinse the noodles in cold water to remove the excess starch -- drain thoroughly before tossing with other ingredients -- else it gums up your dressing.


As I prefer white noodles (I'll get my extra gram or two of fiber through vegetables, thanks), I'm not certain if this rinsing tip will help the whole wheat pasta salad, but it can't hurt.

[silibran]

Originally Posted by greatblueheron

I can easily use ww spaghetti, linguine etc., without a change in flavor or consistency from white pasta.

But when I use ww for a pasta salad, I'm always disappointed in the texture and sometimes the taste. While I've gone back to white pasta for salads most of the time, just wondering if anyone else gets disappointed too in the way ww fusilli, penne or shells etc. taste and if you notice the texture change...??

I do. I cook the pasta the day before. I toss it while warm with olive oil and fresh herbs, salt and pepper. I make the salad the next day. I add lots of ingredients to the salad, for taste. To me pasta salad tastes bland unless there are pops of flavor throughout. I’ve had very favorable comments about my pasta salad, and I don’t think anyone ever knows I used whole grain pasta to make it.

[greatblueheron]

Originally Posted by Debsi

For pasta salads, you want to rinse the noodles in cold water to remove the excess starch -- drain thoroughly before tossing with other ingredients -- else it gums up your dressing.


As I prefer white noodles (I'll get my extra gram or two of fiber through vegetables, thanks), I'm not certain if this rinsing tip will help the whole wheat pasta salad, but it can't hurt.

Yes, I rinse pasta for salads...didn't seem to make a difference..

[greatblueheron]

Originally Posted by silibran

I do. I cook the pasta the day before. I toss it while warm with olive oil and fresh herbs, salt and pepper. I make the salad the next day. I add lots of ingredients to the salad, for taste. To me pasta salad tastes bland unless there are pops of flavor throughout. I’ve had very favorable comments about my pasta salad, and I don’t think anyone ever knows I used whole grain pasta to make it.

That's an idea to try....if it's not so chewy I can use it this way

[silibran]

Originally Posted by greatblueheron

That's an idea to try....if it's not so chewy I can use it this way

Glad to be of help. Go forth and pasta!

[Nanny Goat]

I like white pasta, but I don't eat much of it so I don't worry it's too much simple sugar. I'm not crazy about whole wheat pasta or rice pasta or any of them.