A pickle that would preserve it for a week?

Would it ruin the taste of the pasta salad?

  • Are you asking about pickling and salt-curing (e.g. salt pork)? Or just adding small quantities to various things?
    – Cascabel
    Sep 30, 2011 at 2:48
  • 1
    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?
    – Cascabel
    Sep 30, 2011 at 3:08
  • 2
    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, 2011 at 5:27
  • 1
    Cooked pasta, for at least a week, with vinegar Oct 1, 2011 at 7:09
  • 1
    Cooked pasta can last a week in a cold fridge anyway, right? I'm pretty sure I've eaten leftovers that old...
    – Cascabel
    Oct 1, 2011 at 23:42

1 Answer 1


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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