especially the hard too remove stuck on foodi have been only using a little bit of water and a cloth but sometimes i have too stand their and scrub it for 30 to 45 minutes is their an easier way around this?
mmm pasta salad sounds so good right nowhaAnyway, if you have it in an air tight container, you'll have no problem leaving it overnightThe only thing you want to achieve before serving pasta salad is making sure that it's coldEither of those options should be fine.
Leave it overnight if you canThe flavours become more integrated, and things like the raw onion will mellow down while the herbs in the dressing will infuse the other ingredientsTake it out of the fridge about 30 minutes before serving, though, to make sure the taste isn't deadened by being too cold.
You need a nice antipasto! If you are going, Italian go all the wayAntipasto Platter Anchovy filets, rinsed and patted dry Prosciutto, sliced very thin (Italian ham) Salami, sliced very thin Copacola, sliced very thin (this is made from pork) Chunk white tuna, in bite-size chunks Asiago cheese, cut in thin strips Provolone cheese, cut in thin strips Italian fontina or fontinella cheese, cut in thin strips Parmesano Reggiano cheese, shaved into curls Marinated mushrooms Marinated artichokes Marinated Red Peppers Green olives Ripe olives Pepperoncini (pickled peppers) Pickled cherry peppers Sliced Hard-Cooked Eggs Romaine lettuce leaves (to line platter) Lay the lettuce leaves on a large platter to form a bedRoll the meats into cigar or funnel shapesPlace all of the items on the platter in an attractive manner, either center to outside or side-by-sideI would use the marinated and pickled items in between the various meats and cheesesThink of the colors as you separateThe Parmesan cheese curls can be randomly placed on top of the other itemsThe platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperaturePersonally, I skip all the fish! I also drizzle a bit of flavored oil over the topGood luck with dinner!
It depends on what kind of pasta saladMake sure its in a sealed container either way so it doesn't pick up odors from the fridgeIt is good to leave it long so that the flavors have time to marinate with the pasta and veggies.
Sometimes you have to start overPut it in dishwasher or scrub with a brillo pad to get clean When dry, wipe it down with cooking oil on the insidePut it in the oven and get it hot for a few minutesYou just re-seasoned the panEver tried lining the cast iron pan with aluminum foil, saves the mess and it cooks the same.
