Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show you how to create the best noodles from around the world using simple, straightforward, flavour-packed recipes that are perfect for beginners and busy families.

Discover the secrets to rich, luscious Italian-inspired pasta sauces with Spinach Alfredo Radiatori, Spaghetti Carbonara and Cacio e Pepe. Achieve enviable cheese pulls with Nene’s Mac ‘n’ Cheese, Cheesy Chicken Tetrazzini and Cheesy Baked Mostaccioli. Or create umami-rich Asian-inspired dishes such as Garlic-Chili Noodles, Shanghai Noodles and Garlic- Butter Shrimp Ramen.

This curated collection brings you easy and affordable ways to cook your favourite pasta and noodles at home, so you can satisfy every craving and achieve noodle nirvana.

Noodle Worship by Tiffani & Larone Thompson is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Rainbow Italian Pasta Salad

We love shopping at our neighbourhood gourmet markets, where they have coolers filled with amazing ready-to-eat foods. One of our favourite finds is this bright, fresh and colourful pasta salad. Unfortunately, it’s too expensive to eat as often as we would like, so we decided to come up with our own version. We whip up a big batch of this salad and pop it in the fridge, so we always have some on hand for a quick, healthy side dish or portable lunch. It is equally delicious cold or at room temperature, and the flavour improves after a couple of days as the flavours marry. We think tri-colour pasta adds a nice visual boost, but regular rotini or fusilli tastes the same. Trust us, you cannot mess this dish up.

Serves 4

PASTA SALAD

2 tbsp (36 g) kosher salt

8 oz (226 g) tri-color rotini

½ cup (75 g) halved cherry tomatoes

¼ cup (12 g) sliced scallions

¼ cup (23 g) sliced pepperoncini

½ cup (90 g) halved Kalamata olives

½ cup (75 g) chopped bell pepper

⅛ cup (5 g) chopped fresh basil

½ cup (112 g) mozzarella pearls or balls

½ cup (70 g) chopped Genoa salami or ham or pepperoni

DRESSING

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) red wine vinegar

¼ tsp kosher salt

¼ tsp black pepper

¼ tsp dried oregano

To make the pasta salad, to a large pot of water, add the salt and bring to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally, according to the package directions. Drain, rinse with cold water until cooled, then drain again.

Meanwhile, to make the dressing, in a large mixing bowl, whisk to combine the olive oil, red wine vinegar, salt, pepper and oregano.

Add the cooked pasta to the bowl with the dressing and toss to combine. Add the tomatoes, scallions, pepperoncini, olives, bell pepper, basil, mozzarella and salami and toss to combine.

Serve the dish immediately, or place it in the refrigerator to enjoy later for up to 5 days.

Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.