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My idea of the perfect pasta salad includes pasta, of course, lots of vegetables and a bold, flavorful dressing to hold it all together. Today’s Peanut Butter Noodles checks all three boxes.

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as ...

Not so long ago, whole-wheat pasta tasted too much like the boxes it came in.Much has changed. At many grocers, the whole-wheat or multigrain pasta selection can take up more than a quarter of the ...

Even with the low-carb craze long deceased, pasta has retained its bad-boy reputation. It’s not entirely undeserved. Pastas made from refined flour (and most pasta is) are pretty close to ...

Travel to the far north of Italy and the terrain gets rougher, the weather colder, and the pastas more rustic. For centuries, buckwheat was one of the few grains hardy enough to survive in Valtellina, ...

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather ...

Cook pasta according to package directions; drain and set aside. Heat oil in a saute pan over medium heat and add onions. Cook without stirring about 2 minutes until they begin to brown. Once onions ...

Craving a delicious bowl of pasta? It’s totally normal. As comfort foods go, pasta is king. No matter its cultural origins — from Italian fettuccine to Japanese soba — pasta tends to be a bowl of carb ...