WASHINGTON DC - AUGUST 23RD: Lunchbox Pasta Salad in a glass container and fork shot on August 23rd, 2016 in Washington DC. (Photo by Goran Kosanovic for The Washington Post via Getty Images)
The Type Of Cheeses You Should Absolutely Never Mix Into A Pasta Salad
By Haldan Kirsch
Most recipes for pasta salads feature plenty of meats, dairy, grains, and vegetables to ensure that you have a balanced bite on every spoon or fork full. You can add some seasoning to spruce your pasta salad, but choosing the right cheese is important to ensure that all the flavors come together cohesively.
Semi-hard cheeses like gouda, gruyere, and cheddar will cause problems for your pasta salad because they tend to start sweating, leaving you with semi-moist cheese cubes in your bowl. You should also avoid choosing ooey-gooey washed rind cheeses like brie or camembert, which do not mix well with the other ingredients.
One of the main features to consider when choosing the right cheese for your pasta salad is the texture. Shaving or grating hard cheeses like Parmesan or pecorino are great options for adding a sharp bite to your pasta salad, or you can shred or crumble soft, fresh cheeses like mozzarella and feta to bring a creamy tang to your pasta salad.