Italian Spaghetti Pasta Salad with Homemade Italian Dressing - The Yummy Delights
Italian spaghetti salad loaded with fresh vegetables and homemade Italian dressing. You can make this Spaghetti salad recipe within 15 minutes.
ITALIAN spaghetti pasta salad ingredients:
• 350-gram spaghetti noodles (I have used whole wheat spaghetti)
• 1/2 cup red capsicum (diced)
• 1/2 cup green capsicum (diced)
• ½ cup yellow capsicum (diced)
• 1 large English cucumber (diced)
• 2 small carrots (diced)
• ¾ cup cherry tomatoes halved
• 1/4 cup finely chopped red onion
• 1/4 cup sliced pitted black olives
• 1/4 cup finely chopped basil (optional)
• 1/4 cup grated parmesan cheese
• ¼ cup mozzarella cheese cubes
• 1 1/2 cups homemade Italian dressing (recipe given below)
• salt to taste
• 1 tsp black pepper powder or as per taste
• 1 tsp red chili flakes (optional)
ITALIAN dressing ingredients:
• 3/4 cup extra virgin olive oil
• 1/4 white wine vinegar
• 1 tsp honey
• 2 garlic clove finely minced
• 1 tsp finely chopped fresh basil
• 1/4 cup finely grated Parmesan cheese
• salt to taste
• 1/2 tsp black pepper or to taste
• 1 tsp Red chili flakes or to taste
• 1 tsp Italian seasoning (or use 1/2 tsp dried basil+1/2 tsp dried oregano + 1/4 tsp dried thyme)
Full recipe:
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How To Make Pasta Salad | Pasta Salad w/ Homemade Dressing Recipe #Mrmakeithappen #pastasalad
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Shopping List:
1 lb rotini pasta
8 oz cheddar cheese
6 oz feta cheese
1 cup olive oil
4 tbsps balsamic vinegar
2 tbsps white wine vinegar
1 tbsp sugar
salt, pepper, garlic, onion powder
1 tbsp italian seasoning
1/4 cup parmesan cheese
2 tbsps mayo
1-2 cups cherry tomatos
1/2 diced cucumber
1/2 diced red onion
1 cup black or kalamata olives
8 oz salami
8 oz pepperoni
2 cups diced broccoli
Directions:
Begin by boiling your noodles in heavily salted water. Strain and refrigerate to chill. Next, make your dressing by adding olive oil, balsamic and white vinegar, mayo, italian seasoning, all purpose seasoning, sugar, and parmesan cheese to a mixing bowl. Season to taste and adjust flavors to your preference. Place dressing in refrigerator. Next, prep all of your veggies and meats by dicing into bite sized pieces. Add noodles and prepared veggies/meats to a large mixing bowl. Coat evenly with homemade italian dressing and place in the refrigerator.
???? Cookout Spaghetti Pasta Salad Recipe #spaghettisalad #pastasalad #pastasaladrecipe
The perfect spaghetti pasta salad! Seasoned and coated in a delicious Italian salad dressing with a bit of ranch for the perfect cool zestiness! Loaded with fresh, colorful vegetables and herbs! It's a cookout favorite!
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CHAPTERS
00:00:00 - Tips for the Best Spaghetti Salad
00:00:25 - Seasoning and Dressing the Salad
00:00:48 - Creamy Ranch Dressing for Pasta
00:01:09 - Adding Fresh Herbs and Add-ins
00:01:32 - Making a Delicious Pizza Salad
00:01:57 - Mixing and Serving the Dish
00:02:20 - Watch More
????????????FAN FAVORITED RECIPES:????????????
How To Make Cake Pops:
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How To Make Crispy Fried Chicken:
#pastasalad #pastasaladrecipe #pastarecipes #southerncooking #southernfood #cookout
Cooking up Southern charm, one recipe at a time.
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This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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Best pasta salad this summer. So easy.
Asian Style Spaghetti Salad Recipe | Vegetarian and Vegan Meals Idea | Salad Recipe
Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together.
???? Let me know in the comments if you enjoyed my vegan easy noodle salad recipe?
▶️ VEGETABLE NOODLES RECIPE INGREDIENTS:
???? Vegetables for the salad:
120g / 2 cups Broccoli - CUT IN TO SMALL FLORETS
100g / 1 cup Red bell pepper - thinly sliced
100g / 1 cup SNAP PEAS OR SNOW PEAS - chopped
100g / 1 cup Carrots - Julienne cut
75g / 1 cup Green Onions - chopped
15g / 1/2 cup Cilantro - chopped
???? To cook Spaghetti Noodles:
225g Spaghetti Noodles (or noodles of choice)
2+1/2 to 3 Litres of Boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)
???? **To make Garlic Flavoured Oil:
2 Tablespoons Olive Oil
1 Tablespoon / 12g Garlic - finely chopped
1/4 Teaspoon Chili Flakes or to taste
1 Tablespoon / 10g White Sesame Seeds
???? Salad Dressing:
**Garlic Oil (See the method for directions)
1+1/2 Tablespoon Lime or Lemon Juice or to taste
2 Tablespoon Soy Sauce
1+1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Toasted Sesame Oil or to taste
▶️ METHOD:
Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use.
✅ To cook Spaghetti Noodles:
Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles 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 make Garlic Flavoured Oil:
Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down.
???? NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER.
✅ Salad Dressing:
Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix.
✅ TO ASSEMBLE THE SALAD:
To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days.
▶️ IMPORTANT TIPS:
???? Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes
???? If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER
???? Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING
???? ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM - by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it
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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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#noodles #salad #saladrecipe #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #noodle #healthysalad
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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