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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The secret to restaurant salad dressings | FeelGoodFoodie
Three-Cheese Stuffed Shells | Great weeknight pasta to make!
With a quick homemade tomato sauce underneath and packed with a ricotta cheese mixture, this is the best recipe for stuffed shells. It’s an easy enough meal that it’s perfect for any weeknight while it looks like it should be reserved for a special occasion. So if you have a family or a group of friends that love pasta, this is the recipe to make!
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Skip ahead:
00:00 Intro
00:41 Preparing the sauce
03:22 Cooking the pasta
04:11 Preparing the ricotta mixture
07:17 Assembling the shells
10:45 Tasting the recipe
INGREDIENTS
- 1 small onion, minced
- 3/4 tsp kosher salt
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3/4 tsp dried oregano
- 1 large sprig basil
- 28 oz crushed tomatoes
- 24 jumbo shells (cook 28 shells in case of any breakage)
For the three-cheese mixture:
- 1 large egg
- 1 cup ricotta cheese
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp lemon zest
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese, separated
- 1 cup shredded Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
- In a large saucepan, heat 2 tbsp butter over medium heat. Once the butter is melted, add the diced onion and salt. Sauté the onion until it is soft and translucent, 4-6 minutes. Once the onions are cooked, add the garlic, black pepper, red pepper flakes, and dried oregano. Stir into the onions for 1 minute and add the basil and tomatoes. Bring the tomatoes to a boil and then turn them down to a simmer. Simmer for 20 minutes.
- While the sauce is simmering, in a large stock pot, bring 5 quarts of water to a boil. Once the water is boiling, add 2 tbsp of salt and the jumbo shells. Cook the shells until they are al dente, 8 minutes. Once cooked, drain the shells and rinse them with cold water to stop the cooking. Set the shells aside to drain.
- In a medium bowl, beat the egg until it is smooth. Add the ricotta, salt, black pepper, lemon zest, fresh basil, fresh parsley, 1 cup of the mozzarella cheese, and Parmesan cheese. Stir to combine and set the mixture aside.
- Pour the prepared sauce into the prepared baking dish. Holding one shell at a time, spoon 2 tbsp of the ricotta mixture into the shell and set it in the sauce. Repeat for the remaining shells, filling up the baking dish. Top each of the shells with the remaining 1 cup of mozzarella cheese and bake in the preheated 350°F oven until the sauce is bubbling throughout and the cheese is melted, 25-30 minutes. Once baked, remove the casserole from the oven and serve.
#pasta #tomatosauce #dinner #weeknight
Shrimp & Pasta Shells Salad - Cold Macaroni Salad with Shrimp Recipe
Learn how to make a Shrimp & Pasta Shells Salad! Go to for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Shrimp & Pasta Shells Salad recipe!
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to make Orzo Salad (Pasta Salad with Feta Cheese!)
Learn how to make orzo salad , a simple dish that's packed with fresh and zesty flavors. This simple, pasta salad with feta cheese has flavors from tomatoes, kalamata olives, fresh parsley and a zingy lemon dressing. Try it now!
Ingredients :
- 200 g Orzo pasta
- 100 g Fetta cheese
- 100 g cherry tomatoes
- 80 g cucumber
- 60 g Kalamata and black sliced olives
- 50 g canned corn
- 50 g red onion
- 50 g carrot
- 80 g red bell pepper
- 1 tsp fresh parsley
- 700 ml vegetable stock
For dressing
- 3 Tbsp lemon juice/or vinegar
- 50 ml olive oil
- 1 garlic clove
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dry basil
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Music from EpidemicSound.
00:00 - Highlights
00:14 - Ingredients
00:55 - Method
02:50 - Final Result
#orzosalad #salad