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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Pesto Pasta Salad
This pesto pasta salad is so fresh and easy! The combination of cold pasta, vibrant pesto, creamy mozzarella, and cherry tomatoes is a match made in heaven.
For the PRINTABLE RECIPE visit my blog at
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Ingredients
1 box farfalle pasta (bow tie)
1/2 cup basil pesto
1 1/2 cups pearl mozzarella
32 cherry tomatoes or 12 oz
Instructions:
1. Bring a pot of water to a boil then generously salt the water and add the Farfalle pasta to the pot. Cook al dente.
2. Once the pasta is done cooking, pour it into a colander and rinse with cold water to stop the pasta from cooking.
3. Now place the pasta into a large bowl and stir in the pesto, pearl mozzarella, and sliced cherry tomatoes. Serve chilled.
#simplyhomecooked #pastasalad #salad
Pesto Tortellini Salad with Fresh Mozzarella & Grape Tomatoes
A fragrant twist on a simple dish, this recipe features fresh cherry tomatoes, creamy fresh mozzarella and our DeLallo Ricotta-Spinach Tortellini all tossed in our famous Traditional Basil Simply Pesto® Sauce.
How To Make Tuscan Tortellini Salad | Delish
Get the party started!
DIRECTIONS
1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
2. Make dressing: Whisk together olive oil and balsamic vinegar and season with salt and pepper.
3. To bowl, add prosciutto, spinach, sun-dried tomatoes, and dressing and toss until well combined.
4. Garnish with Parmesan.
INGREDIENTS
1 lb. fresh cheese tortellini
1/4 c. Extra virgin olive oil
2 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
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Barilla | How to make Three Cheese Tortellini with Pesto Genovese
How to make Three Cheese Tortellini with Pesto Genovese
It's a recipe for wonderful!
RECIPE:
Serves: 4 Preparation time: 5 min Cooking time: 15 min
INGREDIENTS:
340g Barilla Tortellini
1 x 190g Barilla Pesto Genovese
10 sundried tomatoes, sliced
50g shaved Grana Padano or Parmigiano Reggiano cheese
Extra Virgin Olive oil
Rock salt, for pasta water
Sea salt and pepper, to taste
METHOD:
1. Boil a large pot of water. Once boiling add rock salt, we recommend 7 grams per litre of water.
2. Add the tortellini to salted boiling water and cook according to the instructions on the pack.
3. Drain the Tortellini, saving 1 ladle of cooking water and toss Tortellini and cooking water in a bowl with the Pesto Genovese. Stir allowing the Tortellini and Pesto to bind together, then add the sundried tomatoes.
4. Mix well, ensuring that the pasta is nicely coated with pesto, but be careful not to break the Tortellini.
5. Serve immediately with a drizzle of Extra Virgin Olive oil on top.
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