Appears in Cook's Illustrated July/August 1998
This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice...