One simple detail keeps cold pasta salad from becoming mushy

While pasta is traditionally served hot, chilled pasta serves as a structural base for hearty, refreshing meals. The success of a cold pasta salad depends on moisture control and texture—specifically, choosing a pasta shape that grips the sauce and cooking it to a precise doneness to prevent the dish from becoming mushy. Ingredients Pasta and Protein Farfalle (bow-tie pasta): 300 g Ham: 100–150 g Vegetables Cherry tomatoes: 150 g Carrots: 100 g Frozen green peas: 100 g Creamy Dressing Mayonnaise: 150 g Sour cream: 2 tbsp Salt: to taste Freshly ground black pepper: to taste Optional Garnish Fresh herbs (dill or parsley): a bunch/to taste Preparation Step 1. Boil the farfalle pasta until it reaches an "al dente" state. Drain the pasta using a colander and allow it to cool naturally. If using a high-quality durum wheat variety, do not rinse the pasta with cold water. Lyudmila Kravtsova, Chef: "The main thing is not to overcook the pasta, otherwise it will absorb too much sauce and become heavy. If you leave the center slightly firm, the salad will maintain a pleasant texture even the next day"