I love the pasta salad you can buy in shops and would love to be able to make something comparable. The part that I love the most is the dense, thick pasta that comes in these salads.
When I try to reproduce this at home by making standard pasta shapes and leaving them to cool, I end up with thin rubbery pieces that are dull and disappointing.
So, how can I make great pasta for pasta salads? In particular, what pasta should I buy and how should I cook it?