by Susan HannaPasta salads are a summer staple for us and this recipe from Chatelaine introduced me to a great tip: if you can, cook the pasta the night before and refrigerate it until you are ready to assemble and dress the salad. Cooling pasta in the fridge overnight allows it to firm up, so it will have a firmer texture and won’t absorb all the dressing and dry out. Avoiding Additives and PreservativesI use Eden Organic red wine vinegar, which contains only naturally occurring sulphites. Vinaigrette: Whisk oil with vinegar, garlic, salt, pepper and shallot in a large bowl. Add pasta, tomatoes, cucumber and parsley to bowl.