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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Healthy Italian Pasta Salad with Bonus Homemade Dressing
Extra satisfying and loaded with crunch, color and flavor. A few simple tips make this the best Italian pasta salad recipe ever! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? ¾ lb pasta, (I recommend fusilli or rotini pasta)
???? Kosher salt
???? 1 pint cherry tomatoes halved
???? 1 bell pepper any color, cored and chopped
???? 1 shallot chopped
???? 1 cup marinated artichoke hearts 6 ounces
???? ¼ cup pitted kalamata olives
???? 6 pepperoncini, chopped
???? 6 to 8 ounces salami, sliced into bite size pieces
???? 6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
???? ½ cup packed chopped fresh parsley
???? ½ cup packed chopped fresh basil leaves
DRESSING
???? ¼ cup olive oil
???? 2 tablespoons white wine vinegar
???? 2 garlic cloves, minced
???? 1 teaspoon dried oregano
???? ½ to 1 teaspoon crushed red pepper flakes
???? Kosher salt and black pepper
PASTA SALAD | with Italian salad dressing
This easy Italian pasta salad recipe is packed with fresh, colorful vegetables and homemade Italian dressing. This can easily be made gluten-free and/or high protein.
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TIMESTAMPS
0:00 Intro
0:22 Prep the vegetables
1:22 How to chop an onion
1:54 How to chop basil
2:20 Making the Italian dressing
3:05 Preparing the pasta
3:21 What I love about this pasta salad
3:51 Adding pasta to the dressing
4:06 Adding veggies to the pasta
4:43 Mix it all together
4:51 Enjoy!
PASTA SALAD RECIPE
1 (16-ounce) box of Fusilli pasta gluten-free works as well
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic crushed
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can of quartered artichoke hearts drained
1/2 cup Kalamata olives cut in half
1 1/2 cup bell pepper diced (I like to use yellow and orange)
1 cup baby tomatoes cut in half
1/2 cup celery thinly sliced into half-moons
1/2 red onion finely diced
1/2 cup chopped fresh basil
INSTRUCTIONS
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir well to combine. Serve and enjoy or chill until ready to serve.
NOTES
Store the leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
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#pastasalad #italianpastasalad #hitaliansaladdressing
Easy Pasta Salad Recipe with Homemade Italian Dressing
I love this simple pasta salad recipe - it's so easy to customize to whatever you've got in. Make a double batch of the Italian dressing so you can use it all week!
Full easy to follow pasta salad recipe including hints and tips here:
Ingredients:
Pasta Salad
1.1 lb (500g) dried pasta shapes (I use fusilli for this recipe)
1 lb (450g) cherry tomatoes sliced in half – I like to use rainbow tomatoes, but you can use regular
9 oz (250g) mini mozzarella balls/pearls sliced in half
4 baby cucumbers or 1 regular cucumber, sliced
1 large red onion peeled and sliced
2 cups (65g) fresh pea shoots (you can replace with lambs lettuce, watercress or mild rocket)
1 large bunch fresh parsley chopped
Italian Style Dressing:
½ cup (120ml) olive oil
3 tbsp (45ml) white wine vinegar
Zest and juice of ½ lemon
1 clove garlic peeled and minced
1 tsp sugar
½ tsp dried oregano
1 tsp Maldon salt flakes
¼ tsp black pepper
2 tbsp finely chopped fresh parsley
#PastaRecipes #CookingShow #Recipe
The Best Vegan Pasta Salad
This vegan pasta salad with homemade zesty Italian dressing is about to be your summer go to! Quick lunches or dinners, BBQs, and more!
This simple 20 minute dish will blow you and guests away.
Can be made Top 8 Allergen Free (including gluten free).
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Make sure you check full post for all the tips and tricks to make this perfect every time.
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Creamy CUCUMBER PASTA Salad Recipe with Easy Dressing | Vegetarian and Vegan Recipes | Salad Recipes
Creamy Cucumber Pasta Salad Recipe with an easy homemade dressing is just great for the summer. This delicious vegetarian and vegan recipe makes a great side dish for any meal. So make this creamy pasta salad for your next barbecue party.
???? Let me know in the comments if you enjoyed my vegan pasta salad recipe?
▶️ Pasta Salad Recipe INGREDIENTS:
???? Pasta Salad Dressing:
1/2 cup / 125g Plant-Based Yogurt (I have added oats yogurt, but non-vegans can use regular yogurt)
1/2 cup / 125g Vegan Mayonnaise (Non-vegans can use regular mayonnaise)
1 Teaspoon Dijon Mustard
1+1/2 to 2 Tablespoon White Vinegar or White wine vinegar
Salt to taste (I have added 1/2 Pink Himalayan Salt which is milder than the regular salt)
1 Teaspoon Sugar or to taste
(NOTE: I have added organic cane sugar but you could also add liquid sweetener of your choice eg. Maple syrup, agave etc. just adjust the quantity to your taste)
1/2 Teaspoon Ground Black Pepper or to taste
1/8 Teaspoon / a pinch of Cayenne Pepper (OPTIONAL)
3 Tablespoon / 9g Fresh Dill - finely chopped (If you find the flavour of dill too strong then reduce the quantity)
???? To cook pasta:
200g / 2+1/4 cups approx. Rotini Pasta (or macaroni pasta)
8 to 9 cups of Boiling water
Generous amount of salt ( I have added 1/2 teaspoon salt)
???? Other Ingredients:
3 cups / 320g (tips and seeds removed) / 1 English Cucumber (whole 433g by weight with seeds) - Remove the seeds of the cucumber and the tips and then thinly slice it
1/2 cup / 70g Celery - chopped (1 celery stalk approx.)
1/2 cup / 65g Red Onion - thinly sliced
▶️ METHOD:
???? To cook pasta:
Bring 8 to 9 cups of water to a boil and add 1/2 teaspoon salt. Add the dry pasta and cook as per package instructions. Once cooked drain the pasta and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients.
???? To prepare the salad dressing:
To a bowl add the plant based yogurt, vegan mayonnaise, dijon mustard, white vinegar, salt, black pepper, cayenne pepper, chopped fresh dill and mix well.
✅ PLEASE NOTE: IF YOU LIKE THE SALAD DRESSING SWEET INCREASE THE SUGAR QUANTITY AND IF YOU LIKE IT TANGY INCREASE THE VINEGAR. It tastes good both ways.
???? Cut the cucumber lengthwise. Then remove the seeds with a spoon and chop it into thin slices. Chop the celery and slice the red onion as well. Transfer the chopped celery, sliced cucumber, onion and cooked pasta. Add the dressing and mix well. Cover and chill it in the refrigerator for 40 to 45 minutes before serving.
This recipes is perfect make ahead salad for your summer barbecue parties and also for meal prep / meal planning, as it stores in the refrigerator for up to 4 days (if stored well in an airtight container)
▶️ IMPORTANT TIPS:
???? Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste
???? I have added organic cane sugar to the dressing but you could add liquid sweetener of your choice instead eg. Maple syrup, agave etc. just adjust the quantity to your taste
???? IF YOU LIKE THE SALAD DRESSING SWEET INCREASE THE SUGAR QUANTITY AND IF YOU LIKE IT TANGY INCREASE THE VINEGAR. It tastes good both ways
???? After you mix the dressing with the pasta and veggies, CHILL IT IN THE REFRIGERATOR FOR 40 TO 45 MINUTES BEFORE SERVING. This will allow the flavours to blend and it tastes good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days (if stored well in an airtight container)
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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