It is much better if it’s al dente and not soggy. I like to use rotini pasta (the tri-colored is fun). Fusilli, penne or farfalle pasta are all great options too. Let the pasta cool prior to ...

Where fusilli's spiral is relatively wide, rotini boasts a tighter spiral. It's important to differentiate between the two ...

Avoid using long pasta shapes like spaghetti or linguine. Stick to short pasta varieties like fusilli, farfalle or rotini, which work best for holding the dressing and mixing evenly. Avoid overcooking ...