Creamy Pasta Salad
When the summer season rolls around, it’s time for grilling, which means it’s time for a delicious pasta salad. This sweet, tangy, and totally creamy pasta salad is going to be a favorite for you this year, much like it has been for my family for years. It’s super easy to assemble and best when served cold on a hot summer day!
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Skip ahead:
0:00 Intro
0:35 Cooking the pasta
1:51 Preparing the vegetables
3:28 Preparing the dressing
6:00 Assembling the pasta salad
7:34 Tasting the pasta salad
INGREDIENTS
- 1 lb spiral dried pasta
- 1 cup shredded carrot
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 1/4 cup honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- 2 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
- 1 clove garlic, minced
INSTRUCTIONS
- Cook the pasta according to the package instructions, 8-12 minutes. Once the pasta has cooked, drain and rinse it with cool water to stop the cooking. Set the pasta aside to drain.
- In a medium bowl, combine the mayonnaise, Greek yogurt, honey, salt, pepper, apple cider vinegar, garlic, tarragon, and dill. Whisk to combine until it is smooth. Taste and adjust for seasoning.
- In a large bowl, combine the drained pasta, shredded carrot, diced bell pepper, red onion, and dressing. Stir together and place in the refrigerator for 2 hours before serving.
#recipe #pasta #sidedish #summerrecipe
How to Make Rachael's Three Vegetable Penne with Tarragon Basil Pesto | Food Network
Rachael's Veggie Penne with Pesto is perfect for vegetarians and hearty enough for carnivores.
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Three Vegetable Penne with Tarragon Basil Pesto
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 22 min
Prep: 15 min
Cook: 7 min
Yield: 4 servings
Ingredients
1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it
Directions
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.
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BEEF FILLET & TARRAGON BUTTER - Nicko's Kitchen
-- OFFICIAL WEBSITE
-- OFFICIAL MERCHANDISE
Ingredients: serves 4
4 Beef Fillet
16 asparagus spears
16 potato baby potatoes slices
1 cup beetroot
fresh chives to garnish
salt & pepper to season
1 tbls dijon mustard
BUTTER
1 cup butter
1 tbls anchovies
1 tbls capers
2 tbls tarragon
pepper to season
ENJOY!
~ Nicko
'Nicko's Kitchen' theme is written and performed by TwistedTim01
Background music is from Music by Dan-O at DanoSongs.com
Used with permission
How to Make Filet with Tarragon and Penne Salad
Learn how to make this delicious meal! Click the link below to view the recipe:
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Ina Garten's Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Fresh herbs like tarragon, dill and scallions make for the BEST potato salad.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tarragon Potato Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 40 min
Cook: 30 min
Yield: 6 servings
Ingredients
2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill
Directions
Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
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Ina Garten's Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network