Each week, my Meal of the Week feature examines an airline meal from my travels over the years. This may be a meal from earlier in the week or it may be a meal served over a decade ago.
Some meals are meant to be eaten hot, others are meant to be eaten cold, and some are just perfect hot or cold. This week’s Meal of the Week highlights an airline meal that is delightful whether served chilled or warmed.
We’re back to United this week; to a meal that was featured in the redeye first class “snack” rotation for about a year in 2012.
Can you tell the difference between the two meals below?
I know the cheddar cheese comes from different brands–that’s not it. The difference is the top meal was served cold and the bottom meal was heated (by special request). While the FA was a bit perplexed that I would ask her to heat my pasta salad, when she retuned with it warmed she stated, “Wow, now I know why you asked me to heat this. It looks great!”
Boy do I miss this meal. The conchiglie pasta was drizzled in pesto sauce and pine nuts and served with sun-dried tomatoes, mozzarella balls, and black olives. The pasta was topped with a grilled chicken breast covered in shaved basil. Warm mozzarella balls may not sound appetizing, but the entire dish was simply superb when warmed. It was also great served chilled.
Currently, United only offers redeye meals on transcontinental flights. Choices are currently a hot sandwich or calzone and a salad. But not this salad, unfortunately. Hopefully this pasta dish will make it back into the rotation one day.