The Italian dressing is hands down the best pasta salad dressing I’ve made, and I’ve tried out a bunch. It’s emulsified, has incredible color, and is so simple. Thank you!
Brian. The Mom’s pasta/ deli style pasta salad is my favorite recipe for this year from the internet. I made it for a BBQ this past weekend. It is a perfect balance of sweet-N-salty. My two friends who are serious foodies raves about it and begged for the recipe. Not only did I share the recipe I think they are both going to start following your channel. Thank you for the amazing recipe and inspiring me to do more “homemade” delicious food. I cannot wait to try more of your recipes.
@@BrianLagerstrom Do a video on anti-pasta, I get tired of arguing with deli counters selling what they call anti-pasta and it's full of pasta. That's like selling Greek olive salad with macaroni as filler. Or stores having fathers day sales selling foot long hot dogs without rolls to match and they tell you just cut them in half, kind of defeats the reason for buying foot long dogs and chili.
I just made the last salad, it is INCREDIBLE. Even if you don't like cold foods I promise you this will blow your mind. Amazingly good. One of those recipes to write down and cook all your life.
Made the pesto pasta salad for a potluck and it was a hit! Had people text me after the party saying they couldn’t believe how good the pesto was. Thanks for the recipe and inspiration!
An update, I made the pesto pasta again and froze leftovers. After defrosting the frozen leftovers, I heated it up and served hot. It was good hot too!
I tried to make the creamy pasta salad tonight. I was sceptical that I had the skills necessary to make my own mayo but this recipe is flawless and so easy. Highly recommended!!
Pasta Salad are like THE most common thing here in Germany when it comes to sidedishes for BBQs. Still learned new tricks, tho. I already tried two of the recipes and they were amazing
Curious if any of these 3 styles are uncommon over there? Americans stereotype the 'German Potato Salad' as it's literally containered with that name in many grocery stores here. I also feel like pasta salad is a common "must have" at BBQs here too, but it also changes depending on the region of the country pretty heavily.
@@cebrady austrian not german here but i feel like when it comes to pasta salads we tend to use ham more than bacon and sour cream/joghurt more than mayo. but there are definite regional and family differences. speaking of regional differences, potato salads are different depending on where in germany you get it. in the south, the bavarian style (that i grew up with) just uses a simple oil & vingear dressing rather than mayo or any other dairy the pesto salad is definitely something i've seen here
Fellow German here. I argree. We have SO many good pasta salad recipes here that I thought: if this guy only had 3 good recipes until now I feel really sorry for him. 🥺
I'm Polish and we're the same :D Pasta salads are tasty and filling, great for a pack lunch, and they almost never get boring, so many ways to make them...
I’m not a huge pasta salad guy but when I saw the pesto pasta salad I knew it was something I wanted to see made. It’s super simple and has everything I like in it, so I’ll definitely try it sometime
I made the creamy pasta salad as well as the Italian pasta salad and I must say that it taste incredible!!! I am a vegetarian and I have some vegans in my family so I made a vegetarian and a vegan version and it was amazing even without the meats. This is my go to pasta salad now, when it’s done it leaves you craving for more. Thank you so much for sharing your recipes with us! 🥰
@@olag.103 For saltiness olives work pretty well, and there is vegan parmesan but if you want you can also use seasoned breadcrumbs mixed with nutritional yeast! For mozzarella some well made tofu might work! I'm also working on my veg options over here! Bon appetit!
@@handlenot030 i just don't think you should follow recipes if you're going to completely butcher them because you're not going to get anything close to the same outcome. i have no issues with vegetarianism but veganism is a bastardization of food. they should stick to their own weirdo recipes because the vegan version is not going to be anything like the real version. you're either omitting a lot of necessary components or replacing them with disgusting substitutes, don't know which is worse. there are channels specifically for vegan cooking. this channel is for people who love food in all its glory and don't change it into something disgusting because of some dumb idea like veganism.
I chose your pasta salad video because I liked your bread - one dough, three ways - video so much. What I like about this is explicit, clear directions, and you don't waste our time with non-essentials. Can't wait to try these recipes!
Pasta salad!?! Amazing. This channel will become immortalized in the public record as the definitive no nonsense standard for key recipes. Information dense, no fluff, no bs, just get it done right. Thank you sir!
The macaroni salad has been a staple food every christmas season in the Philippines for decades. It's not groundbreaking as he's making it out to be. His recipe is very similar to he filipino version but it typically includes shredded boiled chicken breasts(not bacon), pineapple tidbits, raisins, cheese, and peanut/cashew.
The macaroni salad plus tuna is my favorite summer dish. My husband hates both mayo and tuna, but luckily I raised my kids right, so I have people to eat proper salads with.
I love mac salad, it's a summer staple for me. I like to use celery salt in mine even with actual celery in the salad. Also radishes hold up nicely in mac salad.
I made the pesto pasta for my cousins birthday last weekend. It was a little tricky because she doesn’t have a food processor so I had to use a nutribullet. I made it with walnuts because I couldn’t find pine nuts. It was really delicious, everyone liked it! I made a large batch and almost all of it was gone, the rest people took home. Thanks for the recipe I can’t wait to try the Italian pasta next 😊💙
Usually when I’m out of pine nuts, I use cashews in my pesto! I would highly recommend it; it turns out really yummy. I’ll have to try walnuts next time :)
The 3rd pasta salad is my style of pasta salad! I tried a similar variation with Gouda. It was amazing. And yes, 1:1 is the correct ration for any pasta salad!!! Thank you for mentioning that!
@GOLD, BULLETS & BEANS Yes maybe, but the difference between a vegan and vegetarian, is like the difference between lightning and the lightning bug. ¯\_(ツ)_/¯
right? he makes them so simple and approachable that it's super easy to substitute stuff in!! this is the first video i've seen from him but i like him already
@@poetryclub1117 Yes. I loved these easy to make salads. They came out perfectly. I'm a new subbie and I shared these recipes on Facebook. Great channel.
I make a similar pesto pasta salad! Highly recommend adding asparagus when it’s in season, blanched and chopped into similar sized pieces as everything else.
Dude, I made the deli pasta salad, and it’s freeking amazing! Yes I added a little more parm, salt amount was perfect. The dressing is equally great, will use it for other salads etc. I love that you use grams for measurements it so easy with a scale and always spot on. Cheers, Bro
Your videos are incredibly informative, your instructions are easy to follow however also contain pro tips, for example the perfect water to salt ratio or the fact that cold food needs more salt than warm food. One can tell that you have a lot of knowledge and experience in cookin. Thank you very much for the quality content! Best regards from Germany
I use the rotini as the pasta in the Pasta and Pesto recipe because the ridges in the rotini absorb the pesto and gives it even more flavor! Just a suggestion! Thanks for the vinegar suggestion - will be doing that going forward!
First time I see that a chef actually seasons his dishes with genuine amount of salt, Parmesan etc and that is real cooking. When most of videos presents just pinch of salt or paprika or whatever I know straight away that it won't be seasoned enough!
@@adrianaferrari9012 Ale w Polsce mówimy na to parmezan, a akurat polski język bardzo szanuje język włoski, mówimy: cebula, pomidor i do naszych scarpe zakładamy skarpety :) pozdrawiam!
I just came across your videos and first of all I truly love how it looks clean without looking so staged, more like Home cooking but at the same time restaurant quality cooking. I’ll definitely be trying your recipes, thank you for sharing. Greetings from canada 🇨🇦🙏
The Mom-Deli salad, minus the pasta, makes for a delicious sandwich filling inside a pita pocket. Herbed, oil-packed sun dried tomatoes are easy and cheaper to make at home. Be sure to use dried herbs bec fresh ones go moldy after some time. The flavored oil is good too, so don't toss it.
Fresh Dill! I make pasta salad with my own recipe (it's atypical), and dill plays a strong part (along with some other salads I make). I can't believe how many recipes I go through before I see someone using dill. It's one of my staples.
I just made the creamy dressing for a tuna pasta salad. It is AMAZING! I don't like using commercially prepared mayonnaise, so this recipe is great because I used a healthier oil and the dressing was free of questionable ingredients. Thank you for doing the leg work and creating such great recipes! You are a true gem!!!
Dude. The Italian dressing recipe. F'n incredible. For part of the oil amount I used the oil my wife had previously kept our gas-burner-roasted red peppers in, and made it up with canola & avocado. Used it over a steak salad, got raves from the wife & parents. Nearly drank the leftover dressing - no wait, I did. My wife made the pesto & macaroni salads last weekend already, including the mayo. Stellar.
Yum! I also like this version: Chop finely one orange and one yellow bell pepper along with one stalk of celery. Chop two carrots in the same way, but boil them for 15 minutes after. Combine all chopped veggies with a box of cooked mac, three tablespoons of Duke's mayo, two tablespoons of sugar, and salt/pepper to taste.
Brian, thank you for helping me add some new weekly meals (both the potato salads & pasta salads). I find you fun to "hang out" with and I will cook alongside you while playing the episode on my device. I appreciate you make things that the average person could tackle. I made all three salads, and all were just so yum. You are right! Fresh tomatoes make a difference in the pesto salad, a great summer classic.
I wasnt sure if I am going to watch this video because I am not that heavy into pasta salads but man yours are stunning and even the AD was seamless. Sub earned for cutting cherry tomatoes trick.
As a first gen American (Italian parents) we never ate pasta salad. I never liked it when I went to American family BBQ or catered events. The swimming in dressing and lack of flavor always let me down. These look great . Will try!
Hey Bri! I made the pesto pasta salad for a family get together today. It was great! I think in particular that this pesto recipe (I used walnuts) is a very versatile recipe that could be taken in so many directions. I eyeballed the vinegar, and I think I didn't add enough. It just didn't quite have that tang, so it tasted a bit more like a cold pesto pasta dish, but was still amazing! I think I'll go heavier on the vinegar and maybe add a bit of extra lemon juice to finish it off next time. Amazing!
I've actually been experimenting with pasta salad lately. It's great to keep in the fridge for a few days & use as a quick side when making my 11 month old lunch. I'm definitely going to try some of these.
The deli style is a hit! I've made variations on it a dozen times since this video posted. My favorite is swapping the parmesan for feta and adding a bit of minced parsley for color. Thanks for the recipe, it'll stay in regular rotation here for a long time to come!
The Mom’s pasta/ deli style pasta salad is my favorite recipe for this year from the internet. I made it for a BBQ this past weekend. It is a perfect balance of sweet-N-salty. My two friends who are serious foodies raves about it and begged for the recipe. Not only did I share the recipe I think they are both going to start following your channel.
Nice tip on cold oil for the pesto -- I learned something! You know what I was thinking for future video ideas? How have you not done a bagel video yet?
Wanted to say thank you for the recipes. Started my ADHD meds a couple of months ago and eating hasn't always been my top priority at work. I made the first pasta salad to take with me for lunch tomorrow and I actually had to stop myself after tasting, otherwise it would have been gone already :)
0:00 put frozen tater tot in mouth 0:16 outside pieces of tater tot are flaking off fully saturated in saliva. The flavor at this point is reminiscent of freezer burnt fish sticks 👌 0:40 larger chunks have formed and flaked off and now it's just one smooth frozen potato chilling frigidly on the inside of my cheek. At this stage we're gonna rate the flavor a .04 out of 10. This is not tasty. 4:38 after numerous attempts to bite this frozen hobbit potatoe into smaller pieces, I've decided based on the merit of photosynthesis and pyrokenosis to spit this out but thanks for sticking around. Bye for now.
I made the third one, the classic mom's salad and it was totally worth the effort. I had to go get an immersion mixer for the sauce. I made a lot to keep in the fridge and eat for a few days. Added some cabbage I had for some extra crunchiness just to the serving portion for today. Best salad I ever made. I was always an italian dressing person.
I’ve been going back and forth between some sides to make for a party this weekend. Pasta salad wasn’t on my radar at all but just bought everything for the pesto one. Stoked to make it!
The 1st receipt is one that I have been eating since the day I was born ensalada de coditos , we served at parties , at the beach, etc. It is amazing , now I am craving it
I was thrilled to see someone else cook their bacon exactly as I do!! It really does make the best bacon..especially if you want to use it on sandwiches, burgers or in salads ...lol
@@ARMTOAST I don't use a wire rack.. I place aluminum foil on a baking sheet and then place my bacon strips side by side and then I bake it at 330° F - 165° C for 25 minutes and then I drain off as much bacon fat as possible then I flip each strip over and continue baking for 10 - 15 minutes at a slightly lower temperature 315°F - 157°C... I then drain off the fat again and then remove each slice onto paper towel/kitchen paper and use as needed.. If you like saving bacon fat to cook with, then this method of cooking bacon produces a very nice clean clear bacon fat perfect for cooking with... You can try different cooking temperatures and length of time for your preferred cooking results ... I like cooking slowly to ensure even & fairly uniform cooking results.. I would suggest starting out at 350°F - 175°C for 15 minutes and take it out to drain and flp slices over and cooking for maybe 10 minutes longer at most.. depending on how dark/crispy you like your bacon..
Just popped the creamy pasta salad in the fridge, can't wait to dive in. The dressing is so damn good. To anyone avoiding eggs for any reason - I subbed in 3 tablespoons of aquafaba instead of the egg and it worked like a charm!
@@lisaviscount6412it's the liquid in cans of beans, like chickpeas (garbanzo beans). The water has useful proteins for cooking and baking. Vegans often use it in place of eggs where the aftertaste of chickpea water is not noticeable (like in vegan chocolate desserts or meringues) or a veg salad, like this one. I don't use raw eggs, so using aquafaba here would work for me.
I live on pasta salad. I eat it for 2 meals a day, 4 or 5 days a week, and I still jones for it. The pasta and dressings are a perfect canvas for any additions your imagination can throw at it. Everything I see at the market is evaluated according to how it will incorporate into a pasta salad. It's a very healthy and clean way to eat, and something I never tire of. So hungry right now.
The creamy mayonnaise dressing was so so good. I did tweak it for my family and left out the sugar dijon and garlic. I can't eat garlic since covid f'd up my senses of taste and smell and my boyfriend from another country isn't accustomed to so much sugar in his diet like American food often has. I just didn't have dijon mustard. Ha and I used almost all of the oil but my emulsion blender as you call it (I never knew what it was called) went out at the end of the process. Thanks so much. Look forward to trying the other pasta salads and your chicken parm (tomorrow night's supper) and when I buy vodka it is ON.
All three salads look amazing and I will definitely try them all. As an avid gardener, I do like sun gold cherry toms, but highly recommend you try the sweet 100 variety for an even stronger punch of tomato flavor :)
My family and I just finished eating the pesto salad, and it was so fresh and delicious! I typically am impressed by pesto I think they're often too salty, but yours is so light and herbaceous! It was a phenomenal dinner and will definitely be part of our rotation. ❤
I love your videos so much, your presentation style is fun and pretty light on fluff, and you assume I have appliances yet am also sort of new to cooking. It's nice to see videos aimed at newbies that don't assume I own nothing. Cooking with nothing is harder and cooking is already hard, of course I bought appliances before trying to learn!
Just made the creamy one. I substituted 2 things in the dressing and opted out of the dill. This is my new favorite pasta salad. Really tasty! I added boiled egg and it’s like it’s own meal.
I do the last salad all the time! I change it up every now and then though. One constant I have is 3 bell peppers, because we're always trying to get more veggies in. I use orange, red and yellow. Always parm, always olives. I need to try your dressing though - it looks amazing!
I just moved into a new place during the summer and the neighbours invited me over for a BBQ. I brought this Italian pasta salad... It was gone in 20 minutes. It's also now my staple lunch pasta salad I have at least twice a week. Thanks! You earned a new sub from me. Love your recipes.
Brian, that 3rd salad recipe is killer! Made it per spec, dressed the pasta to taste (i.e. not the whole batch of dressing) and it was the best version of that kind of salad I've ever had. Thanks for the recipe!
My 6 year old thinks I’m old. After the pesto pasta was made and he described it as being ‘sick’ she felt the need to explain to me that what he meant was that it’s really good. OMG. Thank you to this video for truly making me (a 35yr old) feel ancient lol.
Miss my moms pasta salad and have not been able to find a recipe to use. Will definitely try this out because its looks great. Would like to see your take on carrot salad and ambrosia salad. Great job and thank you
I made the creamy pasta salad today and it passed the taste test, my husband! I admit that I have been making pasta salad since the 80's when I was 12. I was lucky enough for my aunt to teach me her version before she past at 42. I am going to try some cucumber in a portion tomorrow to see what it does, I love the flavor of fresh picked cucumbers in my salads. Overall it was very very good, can't wait to try it after it has the night to meld its flavors... looking forward to trying the other 2 recipies! New to your channel, Thank you.
Wow, these pasta salads are an absolute game-changer! 😍🍝 I never thought you could pack so much flavor and goodness without breaking the bank. Definitely trying these for my next plant-based meal prep. Thanks for the mouthwatering inspiration! 🌱💚
I tried the first one and honestly let me tell you- it was so much better, than I expected it to be. IT WAS DELICIOUS. I didnt put there frozen peas, as you recomended, but I cooked it for 4 minutes, let it cool down a then put it there. Thank you for your work on this channel!
I’ve made the pesto pasta salad yesterday (following the 2.25% ratio, because yeah I have a kitchen scale, so why not) and it was a success, hubby loved and took it for lunch today. It serves three reasonable portions. I’ll be trying the other ones as well. Thanks!
I make a slightly different version of the third pasta salad. I also add a lot of fresh shrimp to it. It always gets rave reviews and has become a regular dish at family get-togethers.
Be forewarned ... if Brian says something's going to taste good you can take that to the bank. Used his recommendation for canned tomatoes and ended up making the best pasta sauce; like so good it'd make you want to slap your grandmother. Way to go Brian.
I made his Detroit pizza last night. I haven’t made his pasta sauce, but Alton Brown’s is amazing. Herbed oil, canned tomatoes, and anchovies. Man is it good!
thank you for saying that slightly overcooking the pasta is fine! really makes a lot of difference with sauces. Also love the fine dice on veggies something essential that many ppl don’t consider 🙂
Omg to all Americans as someone who lives in the uk near Worcestershire … ITS PRONOUNCED Wuh-stuh-sher GREAT recipes best pasta salad I’ve ever had especially the last one
0:23 creamy macaroni salad
6:10 pesto pasta salad
9:20 moms style/Italian style
Love your work!
Thank you for the table of contents!
Creamy macaroni salad
Thanks for the bookmarks!
Never ever would I 'blow' on a (shared) food dish to cool it 😮😱🙄
The Italian dressing is hands down the best pasta salad dressing I’ve made, and I’ve tried out a bunch. It’s emulsified, has incredible color, and is so simple. Thank you!
Thanks for trying Tom!
I love sweet Italian dressing myself - i use splenda so no carbs
I like to use ranch dressing
You lost me when you took a bite and the stuck the spoon back in the macaroni salad :-(
@@5fold1purpose He's making a video... Not giving it to people
Brian.
The Mom’s pasta/ deli style pasta salad is my favorite recipe for this year from the internet. I made it for a BBQ this past weekend. It is a perfect balance of sweet-N-salty. My two friends who are serious foodies raves about it and begged for the recipe. Not only did I share the recipe I think they are both going to start following your channel.
Thank you for the amazing recipe and inspiring me to do more “homemade” delicious food. I cannot wait to try more of your recipes.
I love the fact that there are small recipes within the recipe
Like the homemade mayo or the bacon. Love it
Glad you like that!
I thought the same thing
Hehe..recipe*inception♡♡
@@BrianLagerstrom Do a video on anti-pasta, I get tired of arguing with deli counters selling what they call anti-pasta and it's full of pasta. That's like selling Greek olive salad with macaroni as filler. Or stores having fathers day sales selling foot long hot dogs without rolls to match and they tell you just cut them in half, kind of defeats the reason for buying foot long dogs and chili.
I don’t
I just made the last salad, it is INCREDIBLE. Even if you don't like cold foods I promise you this will blow your mind. Amazingly good. One of those recipes to write down and cook all your life.
Salt is added until the water boils😊
Which one was your favourite
would you still recommend without the olives?
@@doodadsdandy of course
You can also cherry tomatoes instead of sun dried or lunch pepperonis instead of salami. Also bow tie pasta as well.
I cannot imagine anyone NOT liking pasta salad! Great looking salads you made! Inspiring to say the least!
“2,25% is the perfect ratio”. Me, who never measures anything when cooking and does everything by feeling: …Noted 😀
Lol, I do exactly the same thing I don't even own anything to measure with
Same, which is why I've always avoided baking until now lol
Can you explain why you measure solids and liquids , in grams, as opposed to milliliters for the liquids and grams for the solids?
@@carolynbares7643 measuring by weight as opposed to volume is a more accurate way to measure in general.
I was going to say the same thing! What the heck is 2.25 percent grams. Pass!
all look great. three recipes in 12 minutes. no long drawn out explanations. just straight up and to the point.
Made the pesto pasta salad for a potluck and it was a hit! Had people text me after the party saying they couldn’t believe how good the pesto was. Thanks for the recipe and inspiration!
I really want to try that one myself. Thanks for the feedback!
Hi, what temperature and how long did you toast the pinenuts?
@@zarah2856 I used walnuts and didn’t toast it
An update, I made the pesto pasta again and froze leftovers. After defrosting the frozen leftovers, I heated it up and served hot. It was good hot too!
Did you serve it at room temp or cold? I'm considering cooling the pasta in the fridge for a few hours before assembling.
I tried to make the creamy pasta salad tonight. I was sceptical that I had the skills necessary to make my own mayo but this recipe is flawless and so easy. Highly recommended!!
Pasta Salad are like THE most common thing here in Germany when it comes to sidedishes for BBQs. Still learned new tricks, tho. I already tried two of the recipes and they were amazing
Curious if any of these 3 styles are uncommon over there? Americans stereotype the 'German Potato Salad' as it's literally containered with that name in many grocery stores here.
I also feel like pasta salad is a common "must have" at BBQs here too, but it also changes depending on the region of the country pretty heavily.
@@cebrady austrian not german here but i feel like when it comes to pasta salads we tend to use ham more than bacon and sour cream/joghurt more than mayo. but there are definite regional and family differences. speaking of regional differences, potato salads are different depending on where in germany you get it. in the south, the bavarian style (that i grew up with) just uses a simple oil & vingear dressing rather than mayo or any other dairy
the pesto salad is definitely something i've seen here
Fellow German here. I argree. We have SO many good pasta salad recipes here that I thought: if this guy only had 3 good recipes until now I feel really sorry for him. 🥺
I'm Polish and we're the same :D Pasta salads are tasty and filling, great for a pack lunch, and they almost never get boring, so many ways to make them...
@@cebrady o
I’m not a huge pasta salad guy but when I saw the pesto pasta salad I knew it was something I wanted to see made. It’s super simple and has everything I like in it, so I’ll definitely try it sometime
Same here.
@@Lwah0812 and here.
I've made all three of these and they are BYFAR the most incredible pasta salads I've ever had/made. You're the king of sauces, Bri.
Woo! Thanks Brett!
which one’s your fav?
@@juf9055 gotta be the mom's/deli style one. It's so incredible
When you said "eat it by the pool" I thought that was a recommended serving size.
lol
“I’ll have one pool of the creamy and a hot tub or two of the pesto”
@@BrianLagerstrom just be mindful of the sodium levels if its going to be in the hottub
No one's judging... lol :D
😊
Hee hee ( eat it by the pool ) fun comment
I made the creamy pasta salad as well as the Italian pasta salad and I must say that it taste incredible!!! I am a vegetarian and I have some vegans in my family so I made a vegetarian and a vegan version and it was amazing even without the meats. This is my go to pasta salad now, when it’s done it leaves you craving for more. Thank you so much for sharing your recipes with us! 🥰
Did you changed mozzarella and parmesan for something in this recipes to make it vegan?
@@olag.103 For saltiness olives work pretty well, and there is vegan parmesan but if you want you can also use seasoned breadcrumbs mixed with nutritional yeast! For mozzarella some well made tofu might work! I'm also working on my veg options over here! Bon appetit!
i don't even want to know what the vegan dressing was like for the first one, yuck
What did you substitute the bacon and salami with?
@@handlenot030 i just don't think you should follow recipes if you're going to completely butcher them because you're not going to get anything close to the same outcome. i have no issues with vegetarianism but veganism is a bastardization of food. they should stick to their own weirdo recipes because the vegan version is not going to be anything like the real version. you're either omitting a lot of necessary components or replacing them with disgusting substitutes, don't know which is worse. there are channels specifically for vegan cooking. this channel is for people who love food in all its glory and don't change it into something disgusting because of some dumb idea like veganism.
I chose your pasta salad video because I liked your bread - one dough, three ways - video so much. What I like about this is
explicit, clear directions, and you don't waste our time with non-essentials. Can't wait to try these recipes!
Pasta salad!?! Amazing. This channel will become immortalized in the public record as the definitive no nonsense standard for key recipes. Information dense, no fluff, no bs, just get it done right. Thank you sir!
Thanks man that’s exactly what I’m going for
The macaroni salad has been a staple food every christmas season in the Philippines for decades. It's not groundbreaking as he's making it out to be. His recipe is very similar to he filipino version but it typically includes shredded boiled chicken breasts(not bacon), pineapple tidbits, raisins, cheese, and peanut/cashew.
The macaroni salad plus tuna is my favorite summer dish. My husband hates both mayo and tuna, but luckily I raised my kids right, so I have people to eat proper salads with.
😂 no tuna please 🤣
I'm high on drugs
yessssssss!!! We eat this in The Bahamas too
I love mac salad, it's a summer staple for me. I like to use celery salt in mine even with actual celery in the salad. Also radishes hold up nicely in mac salad.
Radishes 🤙🏻🤙🏻🤙🏻🤙🏻
Radishes & sliced sugar snap peas.
I made the pesto pasta for my cousins birthday last weekend. It was a little tricky because she doesn’t have a food processor so I had to use a nutribullet. I made it with walnuts because I couldn’t find pine nuts. It was really delicious, everyone liked it! I made a large batch and almost all of it was gone, the rest people took home. Thanks for the recipe I can’t wait to try the Italian pasta next 😊💙
Usually when I’m out of pine nuts, I use cashews in my pesto! I would highly recommend it; it turns out really yummy. I’ll have to try walnuts next time :)
@@ninascarpa6752 you can also use toasted pumpkin seeds if you want to make it nut free
Made the pesto and deli salad for my sister's baby shower, both were a hit! Thank you Bri, the flavors were spot on!
How did you toast the pinenuts? Thanks
How many people does it serve?
musta been some wild party if the pasta salad was "a hit"
The 3rd pasta salad is my style of pasta salad! I tried a similar variation with Gouda. It was amazing.
And yes, 1:1 is the correct ration for any pasta salad!!! Thank you for mentioning that!
1:1!!!!!
I'm 60 and I learned more tips about pasta salads here than I've ever learned elsewhere. I'm vegan so I'll tweak these salads a little. Thank you
@GOLD, BULLETS & BEANS Yes maybe, but the difference between a vegan and vegetarian, is like the difference between lightning and the lightning bug. ¯\_(ツ)_/¯
right? he makes them so simple and approachable that it's super easy to substitute stuff in!! this is the first video i've seen from him but i like him already
@@poetryclub1117 Yes. I loved these easy to make salads. They came out perfectly. I'm a new subbie and I shared these recipes on Facebook. Great channel.
@Good-riddance-PROPAGANDAtube Wrong. Your heart and arteries will let you know in about 60-70 years.
@Good-riddance-PROPAGANDAtube the non vegetarian will always make a dumb joke!
I make a similar pesto pasta salad! Highly recommend adding asparagus when it’s in season, blanched and chopped into similar sized pieces as everything else.
Dude, I made the deli pasta salad, and it’s freeking amazing! Yes I added a little more parm, salt amount was perfect. The dressing is equally great, will use it for other salads etc. I love that you use grams for measurements it so easy with a scale and always spot on. Cheers, Bro
Thanks so much for trying Kenny, really glad it worked for you
Your videos are incredibly informative, your instructions are easy to follow however also contain pro tips, for example the perfect water to salt ratio or the fact that cold food needs more salt than warm food. One can tell that you have a lot of knowledge and experience in cookin. Thank you very much for the quality content! Best regards from Germany
Thanks so much. Cheers from US
I use the rotini as the pasta in the Pasta and Pesto recipe because the ridges in the rotini absorb the pesto and gives it even more flavor! Just a suggestion! Thanks for the vinegar suggestion - will be doing that going forward!
That cherry tomato slicing technique! One of the best cooking tips I've ever seen.
Agree. Makes my sauteed tomatos and panzanella salad prep much quicker.
It is terrifying to me. I don't trust myself enough to do that.
@@woman4163 it just takes practice. Taste as you cook a lot. You can do it
@@2JobsStillPoorUSA oh I cook everyday a couple times a day lol we'll see I'll try it I'll try it
Forgive me, somehow I missed that. Where is the technique mentioned?
First time I see that a chef actually seasons his dishes with genuine amount of salt, Parmesan etc and that is real cooking. When most of videos presents just pinch of salt or paprika or whatever I know straight away that it won't be seasoned enough!
Si chiama parmigiano reggiano o padano il parmisan non esiste e' una brutta copia saluti
@@adrianaferrari9012 Ale w Polsce mówimy na to parmezan, a akurat polski język bardzo szanuje język włoski, mówimy: cebula, pomidor i do naszych scarpe zakładamy skarpety :) pozdrawiam!
@@baldu5672 non capisco la tua lingua comunque si chiama parmigiano parmisan e' altra cosa ciaooooo
I always put salt in my pasta water.
@@baldu5672 kocham 😂
I just came across your videos and first of all I truly love how it looks clean without looking so staged, more like Home cooking but at the same time restaurant quality cooking. I’ll definitely be trying your recipes, thank you for sharing. Greetings from canada 🇨🇦🙏
The Mom-Deli salad, minus the pasta, makes for a delicious sandwich filling inside a pita pocket. Herbed, oil-packed sun dried tomatoes are easy and cheaper to make at home. Be sure to use dried herbs bec fresh ones go moldy after some time. The flavored oil is good too, so don't toss it.
Multiple elevated takes on common dishes is my favorite format! Great way to ensure more viewers leave inspired with something they'll use. Thanks!
🤙🏻🤙🏻🤙🏻🤙🏻
Fresh Dill! I make pasta salad with my own recipe (it's atypical), and dill plays a strong part (along with some other salads I make). I can't believe how many recipes I go through before I see someone using dill. It's one of my staples.
It is the most beautiful herb.
We appreciate that you show also the dressing preparation 🙌 love the tips too ! Thx for these fresh recipes .
I just made the creamy dressing for a tuna pasta salad. It is AMAZING! I don't like using commercially prepared mayonnaise, so this recipe is great because I used a healthier oil and the dressing was free of questionable ingredients. Thank you for doing the leg work and creating such great recipes! You are a true gem!!!
And suddenly, Thursday is my favorite day of the week!
Thank you Bri.
Thanks Djamel!
Dude. The Italian dressing recipe. F'n incredible. For part of the oil amount I used the oil my wife had previously kept our gas-burner-roasted red peppers in, and made it up with canola & avocado. Used it over a steak salad, got raves from the wife & parents. Nearly drank the leftover dressing - no wait, I did. My wife made the pesto & macaroni salads last weekend already, including the mayo. Stellar.
So glad! This Italian dressing recipe is WELL tested. I designed it for a pizza resto I was chef at
the second pasta recipe was amazing, it looks fresh, easy and tasty. I think I'll try
I love the simplicity of the background makes me concentrate on the task at hand. I have been wanting to try this butcher box.
I think the promo is hot dogs and burgers instead of lobsters right now. Thanks for watching
background was confusing to me, this is my first time watching this channel and it looks like this guys is cooking on Joshua Weissman's kitchen
Yum! I also like this version: Chop finely one orange and one yellow bell pepper along with one stalk of celery. Chop two carrots in the same way, but boil them for 15 minutes after. Combine all chopped veggies with a box of cooked mac, three tablespoons of Duke's mayo, two tablespoons of sugar, and salt/pepper to taste.
Duke's mayo!!! Miss it :c Can't find it up here in Idaho 😭
Brian, thank you for helping me add some new weekly meals (both the potato salads & pasta salads). I find you fun to "hang out" with and I will cook alongside you while playing the episode on my device. I appreciate you make things that the average person could tackle. I made all three salads, and all were just so yum. You are right! Fresh tomatoes make a difference in the pesto salad, a great summer classic.
I wasnt sure if I am going to watch this video because I am not that heavy into pasta salads but man yours are stunning and even the AD was seamless. Sub earned for cutting cherry tomatoes trick.
Thanks so much
As a first gen American (Italian parents) we never ate pasta salad. I never liked it when I went to American family BBQ or catered events. The swimming in dressing and lack of flavor always let me down. These look great . Will try!
Thanks so much
Hey Bri! I made the pesto pasta salad for a family get together today. It was great! I think in particular that this pesto recipe (I used walnuts) is a very versatile recipe that could be taken in so many directions. I eyeballed the vinegar, and I think I didn't add enough. It just didn't quite have that tang, so it tasted a bit more like a cold pesto pasta dish, but was still amazing! I think I'll go heavier on the vinegar and maybe add a bit of extra lemon juice to finish it off next time. Amazing!
Hello, please explain how you toasted the pine nuts, thanks
Pasta sallad always has a special place in my heart since my mom always made/makes it for eating on road trips :D
100% will try those!
Good luck. P salad rips
I've actually been experimenting with pasta salad lately. It's great to keep in the fridge for a few days & use as a quick side when making my 11 month old lunch.
I'm definitely going to try some of these.
The deli style is a hit! I've made variations on it a dozen times since this video posted.
My favorite is swapping the parmesan for feta and adding a bit of minced parsley for color.
Thanks for the recipe, it'll stay in regular rotation here for a long time to come!
I FULLY respect pasta salad. 🥰 I like to add a scoop on top of my garden salad, and I’m always on the lookout for a new one!
I’m drooling 🤤 pasta is life
Im a pasta lover.. Does it contain fat?
@@umamafasloon9327 your mom does
You are so right, I love, love 💘 ❤ pasta 😍
@@umamafasloon9327 it depends on the sauce you make with it
These aren’t salads though
The Mom’s pasta/ deli style pasta salad is my favorite recipe for this year from the internet. I made it for a BBQ this past weekend. It is a perfect balance of sweet-N-salty. My two friends who are serious foodies raves about it and begged for the recipe. Not only did I share the recipe I think they are both going to start following your channel.
Nice tip on cold oil for the pesto -- I learned something! You know what I was thinking for future video ideas? How have you not done a bagel video yet?
I second the bagel suggestion.
It will be happening. I need a week with a lil extra time to get it done right
@@BrianLagerstrom Word
I is
I agree yet turned off by miracle whip
Wanted to say thank you for the recipes. Started my ADHD meds a couple of months ago and eating hasn't always been my top priority at work. I made the first pasta salad to take with me for lunch tomorrow and I actually had to stop myself after tasting, otherwise it would have been gone already :)
0:00 put frozen tater tot in mouth
0:16 outside pieces of tater tot are flaking off fully saturated in saliva. The flavor at this point is reminiscent of freezer burnt fish sticks 👌
0:40 larger chunks have formed and flaked off and now it's just one smooth frozen potato chilling frigidly on the inside of my cheek. At this stage we're gonna rate the flavor a .04 out of 10. This is not tasty.
4:38 after numerous attempts to bite this frozen hobbit potatoe into smaller pieces, I've decided based on the merit of photosynthesis and pyrokenosis to spit this out but thanks for sticking around. Bye for now.
I made the third one, the classic mom's salad and it was totally worth the effort. I had to go get an immersion mixer for the sauce. I made a lot to keep in the fridge and eat for a few days. Added some cabbage I had for some extra crunchiness just to the serving portion for today. Best salad I ever made. I was always an italian dressing person.
“If you don’t have a shallot try red onion”
Me, who has none of the ingredients listed in the video: ✍🏻red✍🏻onion✍🏻is✍🏻good
The difference is enough to go for shallots if you can afford them, but not enough to miss it when you go for red onion.
I’ve been going back and forth between some sides to make for a party this weekend. Pasta salad wasn’t on my radar at all but just bought everything for the pesto one. Stoked to make it!
The 1st receipt is one that I have been eating since the day I was born ensalada de coditos , we served at parties , at the beach, etc. It is amazing , now I am craving it
I was thrilled to see someone else cook their bacon exactly as I do!! It really does make the best bacon..especially if you want to use it on sandwiches, burgers or in salads ...lol
how do you clean the wire rack?
@@ARMTOAST I don't use a wire rack..
I place aluminum foil on a baking sheet and then place my bacon strips side by side and then I bake it at 330° F - 165° C for 25 minutes and then I drain off as much bacon fat as possible then I flip each strip over and continue baking for 10 - 15 minutes at a slightly lower temperature 315°F - 157°C... I then drain off the fat again and then remove each slice onto paper towel/kitchen paper and use as needed..
If you like saving bacon fat to cook with, then this method of cooking bacon produces a very nice clean clear bacon fat perfect for cooking with...
You can try different cooking temperatures and length of time for your preferred cooking results ... I like cooking slowly to ensure even & fairly uniform cooking results.. I would suggest starting out at 350°F - 175°C for 15 minutes and take it out to drain and flp slices over and cooking for maybe 10 minutes longer at most.. depending on how dark/crispy you like your bacon..
Just popped the creamy pasta salad in the fridge, can't wait to dive in. The dressing is so damn good. To anyone avoiding eggs for any reason - I subbed in 3 tablespoons of aquafaba instead of the egg and it worked like a charm!
What is Aquafina 🤷🏻♀️
@@lisaviscount6412it's the liquid in cans of beans, like chickpeas (garbanzo beans). The water has useful proteins for cooking and baking. Vegans often use it in place of eggs where the aftertaste of chickpea water is not noticeable (like in vegan chocolate desserts or meringues) or a veg salad, like this one. I don't use raw eggs, so using aquafaba here would work for me.
I live on pasta salad. I eat it for 2 meals a day, 4 or 5 days a week, and I still jones for it. The pasta and dressings are a perfect canvas for any additions your imagination can throw at it. Everything I see at the market is evaluated according to how it will incorporate into a pasta salad. It's a very healthy and clean way to eat, and something I never tire of. So hungry right now.
The creamy mayonnaise dressing was so so good. I did tweak it for my family and left out the sugar dijon and garlic. I can't eat garlic since covid f'd up my senses of taste and smell and my boyfriend from another country isn't accustomed to so much sugar in his diet like American food often has. I just didn't have dijon mustard. Ha and I used almost all of the oil but my emulsion blender as you call it (I never knew what it was called) went out at the end of the process. Thanks so much. Look forward to trying the other pasta salads and your chicken parm (tomorrow night's supper) and when I buy vodka it is ON.
did it emulsify without the mustard?
@@ryangarvey8207 yes it did.
It should be called an immersion blender not emulsion
@@healthfitness4772 thanks
All three salads look amazing and I will definitely try them all. As an avid gardener, I do like sun gold cherry toms, but highly recommend you try the sweet 100 variety for an even stronger punch of tomato flavor :)
I’ve messed with the sweet 100s, your right!
My family and I just finished eating the pesto salad, and it was so fresh and delicious! I typically am impressed by pesto I think they're often too salty, but yours is so light and herbaceous! It was a phenomenal dinner and will definitely be part of our rotation. ❤
Made the macaroni salad and it was FANTASTIC! I made extra for the next day but there was none left. Thanks for the recipe.
This was such a welcome sight to see. I love macaroni salads so much and haven’t been able to find good recipes. These truly look great!
I love your videos so much, your presentation style is fun and pretty light on fluff, and you assume I have appliances yet am also sort of new to cooking. It's nice to see videos aimed at newbies that don't assume I own nothing. Cooking with nothing is harder and cooking is already hard, of course I bought appliances before trying to learn!
Just made the creamy one. I substituted 2 things in the dressing and opted out of the dill. This is my new favorite pasta salad. Really tasty! I added boiled egg and it’s like it’s own meal.
Boiled egg is a great move cheers
My mom literally makes the mom pasta salad 😂 she’s been making it since the 90’s & STILL makes it for family parties & im not mad about it!
I do the last salad all the time! I change it up every now and then though. One constant I have is 3 bell peppers, because we're always trying to get more veggies in. I use orange, red and yellow. Always parm, always olives. I need to try your dressing though - it looks amazing!
I just moved into a new place during the summer and the neighbours invited me over for a BBQ. I brought this Italian pasta salad... It was gone in 20 minutes.
It's also now my staple lunch pasta salad I have at least twice a week. Thanks!
You earned a new sub from me. Love your recipes.
I loved your macaroni salad recipe! It was delicious. I'm definitely making it again for my family's BBQ!
Brian, that 3rd salad recipe is killer! Made it per spec, dressed the pasta to taste (i.e. not the whole batch of dressing) and it was the best version of that kind of salad I've ever had. Thanks for the recipe!
Bri
I continue to recommend your site to friends.
They all call me back with rave reviews,
Wish you all the best and keep it going
Thanks so much Steve!
My 6 year old thinks I’m old. After the pesto pasta was made and he described it as being ‘sick’ she felt the need to explain to me that what he meant was that it’s really good.
OMG. Thank you to this video for truly making me (a 35yr old) feel ancient lol.
Haha I’m 33, but was a skateboarder so that gave me some slang haha
Miss my moms pasta salad and have not been able to find a recipe to use. Will definitely try this out because its looks great. Would like to see your take on carrot salad and ambrosia salad. Great job and thank you
Great choice of recipes for the week. You always come through with something that doesn't get that much love to something amazing!
Thanks Tiara! Glad to see your comment
My mom called the last one "Screwy Italian Pasta". I altered it to more of a "Mediterranean Pasta". Love to see another take on it!
I made the creamy pasta salad today and it passed the taste test, my husband! I admit that I have been making pasta salad since the 80's when I was 12. I was lucky enough for my aunt to teach me her version before she past at 42. I am going to try some cucumber in a portion tomorrow to see what it does, I love the flavor of fresh picked cucumbers in my salads. Overall it was very very good, can't wait to try it after it has the night to meld its flavors... looking forward to trying the other 2 recipies! New to your channel, Thank you.
Wow, these pasta salads are an absolute game-changer! 😍🍝 I never thought you could pack so much flavor and goodness without breaking the bank. Definitely trying these for my next plant-based meal prep. Thanks for the mouthwatering inspiration! 🌱💚
The pesto pasta salad looks amazing. I can't wait to make it.
I tried the first one and honestly let me tell you- it was so much better, than I expected it to be. IT WAS DELICIOUS. I didnt put there frozen peas, as you recomended, but I cooked it for 4 minutes, let it cool down a then put it there. Thank you for your work on this channel!
I just got an immersion blender for Christmas, and I love a good pasta salad, so I feel as if I were fated to see this. Can't wait to try them all!
I had an immersion blender on my list and yay, my husband got it for me… definitely going to use it soon!
The kitchen looks like Joshua Weissman' s kitchen, and so does the video style.
I'm new to the channel, and loved the vid. GGs
Yes. Is almost the same
I THOUGHT THE EXACTLY SAME THING! XD
clicked on it because I thought it was one of his videos, actually,,,,
Clicked because I thought that Joshua had a guest...
First Brian Lagerstrom video I watched, but I’ve been a fan for a weeks. Super fantastic channel
I’ve made the pesto pasta salad yesterday (following the 2.25% ratio, because yeah I have a kitchen scale, so why not) and it was a success, hubby loved and took it for lunch today. It serves three reasonable portions. I’ll be trying the other ones as well. Thanks!
Please can you tell me how you lighty toasted the pinenuts
I make a slightly different version of the third pasta salad. I also add a lot of fresh shrimp to it. It always gets rave reviews and has become a regular dish at family get-togethers.
Thanks Brian for sharing all these pasta salads with us they looked great God Bless you and your family
Be forewarned ... if Brian says something's going to taste good you can take that to the bank. Used his recommendation for canned tomatoes and ended up making the best pasta sauce; like so good it'd make you want to slap your grandmother. Way to go Brian.
Thanks 🙏 👌✌️✌️
I made his Detroit pizza last night. I haven’t made his pasta sauce, but Alton Brown’s is amazing. Herbed oil, canned tomatoes, and anchovies. Man is it good!
Brian's legit. His pizza vids helped me make the best Pizza I've ever had.
I make his roasted chicken recipe like once a week, every recipe from him has been amazing
Oh no! Please don't slap Nana!🥺😋
Brian got me looking like a pasta pro... Love itttt
✌️✌️✌️
My husband loves pasta salad this will make it so much nicer to make it regularly that way he doesn't get bored with his favorite foods.
I love pasta salad 🥗🍝😋👌🏽👍🏽💕
You’ve been killing it lately Brian! Loving the videos :)
Thanks very much! I hope I keep killing
thank you for saying that slightly overcooking the pasta is fine! really makes a lot of difference with sauces. Also love the fine dice on veggies something essential that many ppl don’t consider 🙂
Omg to all Americans as someone who lives in the uk near Worcestershire … ITS PRONOUNCED
Wuh-stuh-sher
GREAT recipes best pasta salad I’ve ever had especially the last one
English Fish Sauce - Fixed it for ya.
Brian, you have quickly become one of my favorite cooking channels (and not just cooking channels too, hehe).
Thanks Mando. I love that show btw
The most honest chef on TH-cam. Thanks for the ratio, too. I love precision.
“I double dip at home. And I’m not going to apologize.” LOVE it!!!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
0:40 CREAMY PASTA SALAD...
6:08 PESTO PASTA SALAD...
9:18 CLASSIC MOM'S SYLE/DELI PASTA SALAD...
Thanks very much.
Thanks!
@@rebeccamcdonnell7027 Your Welcome.
I'm so impressed with your using actual measurements. Thx.
Lighting and overall leek looks great Brian! Three amazing recipes with great tips!
First reply
@@shaifuladlyzakaria8878 who care-st reply
I do want people to text me after the party, praising my greatness. There's so much here!! It's just sick, dude!
Thanks! Your buds are going to think you p salad god