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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EXTRA FLAVORFUL, EXTRA DELICIOUS PEPPERONI PASTA ( A MUST TRY! )
The PERFECT creamy, saucy pasta dish that makes a great meal any time of the week! Put this together in no time and enjoy with mixed salad leaves or garlic bread.
Prepare the Roasted garlic and sun-dried tomato sauce needed in this recipe ahead of time. This sauce is one of the key ingredients to make the flavours pop in this pasta dish !
Roasted Garlic and Sun-Dried Tomato Sauce
Easy Pepperoni Pasta | Best Pasta Recipe | Quick Pasta Recipes | Pasta Recipes
INGREDIENTS SERVES 4
Olive Oil (Extra Virgin or Light)
1 Onion (chopped)
4 Cloves garlic (finely chopped)
1 Red Pepper (deseeded and diced)
1 Orange Pepper (deseeded and diced)
800ml or 4 Cups canned chopped tomatoes
Roasted garlic and sun-dried tomato sauce (see link above)
1 Tsp Paprika
20-25 pepperoni, sliced (you can use any pepperoni you like e.g pork, beef, vegan etc)
2 Cups of Penne Rigate Pasta, cooked to el dente ( You can use your favourite pasta)
2 Tbsp chopped fresh parsley
Reserved Pasta water ( I used 1/4 Cup for this pasta dish, but keep a little extra to use as needed)
Salt and pepper
Grated Parmesan to sprinkle on finished Pasta
METHOD
-Heat 3-4 Tbsp of Olive oil
-Add the onions and cook over medium heat (stirring occasionally, for 5 minutes, or until softened).
-Stir in the chopped garlic and fry till fragrant.
-Add the red and yellow peppers and fry the peppers till they are slightly cooked
-Then put in the pepperoni slices and fry briefly for 1-2 minutes
- Add the diced tomatoes and their can juices, roasted garlic and sun-dried tomato sauce,
paprika to the pan. Stir to combine well.
-Reduce heat to low and simmer uncovered for 15-20 minutes
-Add a pinch of pepper and stir well (if you want you can also add some salt to taste).
-Cook your favourite Pasta and pour into sauce ( make sure the pasta is freshly cooked and still warm )
-Toss the Pasta around to coat with the sauce
-Add the chopped parsley, reserved Pasta water and mix to combine
-Turn off the heat
-Finish off with a drizzle of olive oil, mix and serve immediately
-Warm the serving dish before adding the pasta in it
-Top with grated parmesan cheese
-Serve immediately and enjoy it with mixed salad leaves or garlic bread.
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#Quickand , #pastarecipe #pepperoni #pepperonisauce #pepperoni #easypastadish #pastasauce #quickrecipesfordinner #cooking
Creamy Spaghetti Sqash Pasta
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Spaghetti squash pasta (serves 2):
1 small spaghetti squash
1/2 cups cashews, soaked
2 cups almond milk
1/3 cup + 1/4 cup sun dried tomatoes, separated
1/4 cup nutritional yeast
3 tsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1-2 tsp salt
1/2 cup onion, diced
2 garlic cloves, minced
2 TBS diced sun dried tomatoes
fresh parsley and basil
Preheat oven to 400 F. Cut and trim your spaghetti squash. Scoop out the seeds and save them for later. Place cut side down on a parchment paper lined baking sheet and roast in the oven for 30-40 mins or until tender.
While the squash is roasting, you can start making your sauce. To a high speed blender add in the cashews, almond milk, sun dried tomatoes, nutritional yeast, lemon juice, onion powder, garlic powder and salt to taste. Blend until smooth.
After the squash is finished roasting, remove from the oven and let it cool down a bit. Then when it’s cool enough for you to handle with your hands, you can start scraping out the flesh with a fork. Set that aside for later.
To a saute pan, add in the onion and cook for 2-3 minutes, then add in the garlic and cook for an additional 2 minutes. Add your spaghetti squash, 2 TBS of the remaining sun dried tomatoes and a pinch of salt. Serve your squash pasta with extra sauce, the remaining sun dried tomatoes, nutritional yeast, and fresh parsley or basil.
Roasted squash seeds:
The flesh and seeds of any squash
2-3 tsp maple syrup
1/2 tsp cinnamon
pinch of salt
Preheat your oven to 400 F. Soak your seeds for 10 minutes to make it easier to clean. After they’ve been soaking, separate the seeds from the stringy flesh and place the seeds on a dish towel or paper towel to dry. Dry the seeds as much as possible then transfer to a small bowl. Add in the maple syrup, cinnamon, and salt. Mix together and transfer to a parchment paper lined baking sheet and roast in the oven for 10-12 mins. You will hear them popping in the oven which means they should be almost done. Remove from oven, allow to cool and store in an air tight container on the counter for 5-7 days. Goes well with salads or soups.
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ABOUT ME »
Welcome to More Salt Please! The vegan cooking channel where I teach you how to make some of my favorite foods. I love showing people how easy and tasty living a vegan life can be. Expect to fall head over heels in love with healthy eating when you become part of my YouTube tribe. I share recipes, kitchen tips, interviews, vlogs and collaborations with some pretty amazing people.
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SUN-DRIED TOMATO & PESTO TAGLIATELLE WITH THAI BASIL | How to make a creamy pasta without dairy
In today's video I show you how to prepare quick and easy tagliatelle with sun-dried tomatoes, which are perfect substitute for pancetta or ham. The dish is finished with dairy free pesto and thai basil.
I also share an amazing way to cook rich, creamy pasta without any dairy. This dish is very fast to prepare, full of flavours, and definitely worth to try. Of course, if you cannot have your pasta without any parmesan, feel free to add some at the very end.
To prepare it you will need:
• tagliatelle pasta,
• sun-dried tomatoes,
• cherry tomatoes,
• garlic,
• olive oil,
• thai basil,
• dry chilli flakes,
• rock salt & fresh black pepper.
Start with boiling tagliatelle, as per instructions on packaging. Finely chop garlic, cut sun-dried tomatoes in small pieces, cut cherry tomatoes in halves. Heat olive oil on a deep/wok pan, add garlic with chopped sun-dried tomatoes. When the garlic starts to caramelise, add a few spoons of starch from boiling pasta, keep mixing. Add cherry tomatoes, add more starch if needed and mix.
When pasta is ready, add it into the pan, and mix everything together. Season the dish with chilli flakes, rock salt & fresh black pepper, and at the end add a few spoons of dairy-free pesto. Once mixes, serve hot with a few thai basil leaves on the top.
This recipe is dairy free, but if you would rather prefer it in a regular serving, feel free to add some parmesan cheese at the end.
Enjoy!
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Sun Dried Tomato & Chicken Pasta in the Ninja Foodi
You cannot go wrong with this Sun Dried Tomato & Chicken Pasta in the Ninja Foodi! It's bursting with flavor, takes under 30 minutes to make, and is so vibrant and colorful; it's simply perfect for an everyday meal or a special occasion.
Get the full recipe right here:
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Ninja Foodi 6.5 qt with Dehydration:
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Cook:30.2 – Italian Tomato Pasta & Salads Ep 30
Recipes include: Chunky Italian Tomato Pasta, Italian Chickpea Salad, Leafy Green Salad, Pear & Apple Crumble
(CKT000030) © 2016 Three Angels Broadcasting Network