Radiator pasta is a small, shell-shaped pasta with ridges that make it perfect for heavy sauces, salads, and soups. It can be made with a variety of ingredients and is popular in Italy. It’s sometimes hard to find, but similar pastas can be used instead. A simple pasta salad can be made by adding chopped vegetables, meat, and cheese to cooked and cooled radiator pasta, then seasoning and chilling.
Radiator is a small, shaped type of pasta that may not be as common as other pastas such as rigatoni or rotini, but can be used in similar applications. It’s a rounded pastry, somewhat shell-shaped, but with curled ridges running across the outside. This gives it a shape similar to a car radiator, hence its name. Radiator is often used for a number of dishes, including those with heavier sauces that can cling to pasta quite well, and is also commonly used in soups and salads.
Italian for “little radiator,” the radiator is quite popular and can be used in many different types of dishes. The shape is not only perfect for clinging to heavy sauces, but can also make it an excellent choice for use in pasta salads, where the dressing can adhere quite well to the pasta’s many crevices. Children and adults alike tend to enjoy the unusual shape of the pasta. The ridges and dimpled shape can also make it easier to stick a fork in.
Just like other types of pasta, radiatori can be made using a variety of ingredients, although egg and flour are the most common. Vegetable versions can also be found, where dried and ground vegetables are used instead of some of the flour for flavoring and colouring, and tricolor varieties of radiator are also quite common. Unfortunately, they can be hard to find in some areas, but as many grocery stores are expanding the selection of pastries they carry, the cooler has become a bit more common and popular in many households. If you can’t find it, similar, small pasta like rotini or rutines can effectively be used instead.
A simple radiatori pasta salad can be quite delicious and easy to prepare. Pasta is cooked like any other pasta in a large pot of boiling water, usually with a small amount of salt added to the water for flavor. Once the pasta is cooked and cooled, it can be added to other ingredients such as chopped broccoli, peppers and diced onion. Meats such as salami can also be added, as well as small pieces of mozzarella or a similar soft or semi-soft cheese. This is all topped with some kind of seasoning – Italian seasoning is as common as pesto – and mixed together then served chilled.
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