Undercook it by a minute, then rinse with cold water.

Undercook it by a minute, then rinse with cold water immediately.

The main problem with mushy pasta salad is that standard cooking instructions are written for hot pasta. When you chill it, the noodles keep softening from residual heat and starch. Pull the spaghetti a full minute before the package says it’s done—right when it still has a slight white core in the center. Drain it, then run cold water over it until the pasta is room temperature. That stops the cooking cold.

Rinsing also washes off surface starch that turns into glue when chilled. That’s the same reason you shouldn’t rinse pasta for a hot dish—but for cold pasta salad, rinse without shame. Then toss with a little olive oil so the strands don’t clump. If you want extra insurance, toss with a splash of the dressing right away.

This is not the time for al dente perfection—you want it a little firmer than usual.