It fascinates me that cold pasta salads have become a fashionable dish sold commercially and made at home. When I was very young, my sister, an excellent cook, was famous for her cold pasta “New Orleans style.” I have always believed that she created the dish and she has never denied it. To make it, you cook thin strands of spaghetti, such as vermicelli or spaghet-tini, to the desired degree of doneness and marinate it with a well-seasoned vinaigrette sauce with garlic. Chill overnight, and add assorted vegetables, such as mushrooms, artichoke hearts, avocado, and cherry tomatoes. The following is my adaptation of her recipe, using mushrooms à la grecque.
© 1987 Craig Claiborne estate. All rights reserved.