How To make Green Pasta Salad
1/2 lb Spinach spaghetti
1/2 c Mayonnaise
1 Clove garlic, minced
2 tb Rice wine vinegar
1 ts Curry powder
5 Asparagus spears
2 Med-size zucchini
1/4 lb Snow peas
1/4 lb Mushrooms, sliced 1/4" thick
1 pt Cherry tomatoes, halved
1/4 c Minced parsley
1/4 c Minced basil
1. Break the spaghetti strands into thirds. Cook the spaghetti in a
large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagus and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor.
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Justin Chapple's Greens Pasta Salad Is Simply the Best | Mad Genius | Food & Wine
Justin Chapple gives pasta salad a much-needed Mad Genius makeover! Say goodbye to hot, heavy, mayonnaise-based pasta salad, and say hello to this fresh-tasting and versatile modern take on a stalwart side dish. In this video, he dresses campanelle pasta with a tangy and creamy mix of buttermilk, vinegar, and mayo, then mixes in a diverse array of blanched green vegetables to add fresh, bright flavor and some color. Whenever you need a quick and easy accompaniment for any meal—from a picnic to a game day spread—make sure to think of this recipe.
#MadGenius #PastaSalad #Vegetables #Side #Recipe #Food
Get the recipe here:
00:00 Introduction
00:39 How To Cook Campanelle Pasta
1:36 How To Make Buttermilk Dressing
3:23 Combining Dressing and Pasta
3:56 How To Blanch Vegetables
6:00 Final Assembly
7:12 Taste Test
Food & Wine's Culinary Director, Justin Chapple, shares mind blowing recipes, hacks, and techniques.
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Justin Chapple's Greens Pasta Salad Is Simply the Best | Mad Genius | Food & Wine
Pesto Pasta Salad
Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking darn it, I should have just followed the recipe!.
PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.
TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
PRINT RECIPE:
GORGEOUS GREEN PASTA SALAD