PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Homemade Italian Salad Dressing
You can put this homemade Italian salad dressing together in minutes! A few pantry staples and you'll have a quick dressing to use in any number of ways. Italian dressing is perfect to dress up pasta salad, a bunch of leafy greens or your favorite sandwich.
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Prepare Only the Best Italian Dressing for Salads – Easy Homemade Italian Dressing
Check out this easy Homemade Italian Dressing! This was our father’s recipe, and we will show you how to prepare only the best Italian dressing for salads. We used this recipe for decades at our family’s Italian restaurants. Very easy to prepare and made with only natural ingredients (no preservatives). It's made with only fresh garlic, red wine vinegar, olive oil and herbs.
This Italian dressing was a big hit at the restaurants. We not only served it on fresh greens, pasta salad and subs, but we also sold it by the bottle. We also discovered our Italian dressing makes a great marinade for chicken breast. Try this fast, easy, and delicious homemade Italian Dressing!
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INGREDIENTS:
24 oz. of olive oil
9 oz. of red wine vinegar
5 lg. cloves of fresh garlic
1 tbsp. of dried oregano
1 tbsp. of dried basil
1 & ½ tbsp. of salt
Teaspoon of black pepper
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#italianfood
ANTIPASTO SALAD WITH LEG’s FAVORITE ITALIAN DRESSING
ANTIPASTO SALAD WITH LEG’s FAVORITE ITALIAN DRESSING
so, I rolled out the door this morning and felt like I was back home. The heat, the birds, the humidity… oh how I missed the heat. The weather put me in the mood for a good antipasto salad and one of my favorite salad dressings. Sometimes in life it’s the simple things that make a meals. This one is simple, delicious and refreshing.
The salad itself is easy, there’s zero cooking involved it’s simply chopping ingredients and combining them in bowls.
I used:
Romaine lettuce
Bib lettuce
Grape tomatoes
Artichoke hearts
Genoa salami
Pepper crusted salami
Pepperoni
Green olives
Olive salad
Mozzarella pearls
Provolone cheese
Red onion.
The fun for this comes in with dressing. This dressing recipe is phenomenal! I need to start keeping this one in the fridge, and I just may.
You’ll need:
1 shallot diced finely
3-5 basil leaves - sliced up
Oregano
Salt, pepper and garlic powder
GOOD olive oil
Red wine vinegar
Juice of 1 lemon
Dijon mustard
1 garlic chopped and pressed until oils release
This is so simple to make. To the bowl add in the shallot and basil, then add in about a teaspoon of Dijon, juice of a lemon, and half cup of red wine vinegar
#antipastosalad
#antipasto
#easymeals
#easyrecipes
#homemadedressing
#quickrecipes
#cheapmeals
#summermeals
#foodie
#homechef
#weeknightdinner
GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
#GreekPastaSalad #PastaSalad #summersalads
Summer Salad Recipes - Antipasto Salad With Homemade Dressing
This summer salad recipe is SO GOOD - and you can adapt this to whatever your heart desires; add or subtract ingredients, switch up the cheeses, add some chunky croutons...the sky's the limit.
Here's My Antipasto Salad recipe
Creamy Italian Dressing
sweet onions
salt and pepper
sugar
oregano
fresh garlic, finely chopped/minced
white wine vinegar
apple cider vinegar
olive oil
Hellman's olive oil mayo
Antipasto Salad Ingredients
cucumbers
tomatoes
green, red, and yellow bell pepper
ham
salami
mozzarella
colby jack
garbanzo beans (chick peas)
romaine heart, chopped
fresh basil
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