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A pickle that would preserve it for a week?

Would it ruin the taste of the pasta salad?

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Are you asking about pickling and salt-curing (e.g. salt pork)? Or just adding small quantities to various things? – Jefromi Sep 30 '11 at 2:48
Wow, how far ahead of time are you making your lunch? In any case, if what you're really trying to do is preserve a particular dish (pasta with... what?) for longer (how long?) you might want to ask your question more directly - what things would help it last longer, and how much longer? – Jefromi Sep 30 '11 at 3:08
This question needs a lot more specifics. Why are you trying to preserve pasta? Raw or cooked? For how long? With what? As it stands, it's a pretty meaninless question: dried pasta lasts forever. – FuzzyChef Oct 1 '11 at 5:27
Cooked pasta, for at least a week, with vinegar – InquilineKea Oct 1 '11 at 7:09
Cooked pasta can last a week in a cold fridge anyway, right? I'm pretty sure I've eaten leftovers that old... – Jefromi Oct 1 '11 at 23:42

You should use pickling when you want something to last months not days.

In regards to your second question: it certainly wouldn't be pasta salad any more.

If you want to experiment with pasta pickle then sure it sounds like a good idea, if you want to preserve pasta for a week split it into several air tight containers and stick it in the fridge.

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