How do you freeze pasta salad with oil vinegar and suger dressing?

1. Freeze the dressing separately: Oil and vinegar-based dressings can separate when frozen, so it's best to freeze the dressing separately from the pasta salad. Combine the oil, vinegar, sugar, and any other seasonings in a small airtight container and freeze.

2. Cool and portion the pasta salad: Before freezing, let the cooked pasta salad cool completely. Portion it into individual serving containers or resealable freezer bags.

3. Add some extra dressing: To compensate for any dressing that may separate during freezing, add slightly more dressing to each container than you would normally serve.

4. Remove air and seal tightly: Press out any air from the freezer containers or bags to prevent freezer burn. Seal tightly.

5. Label and freeze: Label the containers or bags with the date and contents. Place them in the freezer and freeze for up to 3 months.

6. Thaw and serve: When ready to serve, let the pasta salad thaw overnight in the refrigerator. Drain off any excess liquid that may have formed during freezing. Stir well and add additional dressing if desired.