Serious Eats / Greg Dupree
Contrary to popular belief, not all pasta needs to be cooked al dente. Cooking the pasta just past that point ensures it stays tender—but isn’t mushy—when chilled. A concave-shaped pasta like orecchiette is ideal for capturing vegetables, cheese, and cured meats in each bite. Opt for punchy, flavor-dense components, such as capers, olives, pickled peppers, and rendered salami oil, to build intensity beyond the usual vinaigrette.
