PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
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- เผยแพร่เมื่อ 4 ส.ค. 2021
- 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: bchrbox.co/BrianLagerstrom
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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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“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!
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
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 😮😱🙄
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 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
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
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.
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.
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
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.
I cannot imagine anyone NOT liking pasta salad! Great looking salads you made! Inspiring to say the least!
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.
all look great. three recipes in 12 minutes. no long drawn out explanations. just straight up and to the point.
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?
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"
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'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
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!!
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 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 🇨🇦🙏
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 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
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.
the second pasta recipe was amazing, it looks fresh, easy and tasty. I think I'll try
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'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
How do you know a vegetarian from a non-vegetarian?
Don’t worry... the vegetarian will let you know!!!
@@Fdeubcfhbbjhfd 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
@@njparkway 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.
@@Fdeubcfhbbjhfd Wrong. Your heart and arteries will let you know in about 60-70 years.
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
Thanks Brian for sharing all these pasta salads with us they looked great God Bless you and your family
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!
“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 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!
I loved your macaroni salad recipe! It was delicious. I'm definitely making it again for my family's BBQ!
We appreciate that you show also the dressing preparation 🙌 love the tips too ! Thx for these fresh recipes .
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!
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 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!!!
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.
Multiple elevated takes on common dishes is my favorite format! Great way to ensure more viewers leave inspired with something they'll use. Thanks!
🤙🏻🤙🏻🤙🏻🤙🏻
I love the Mac salad I have two friends who tried it and they both asked for the recipe which I happily shared. Thank you.
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!
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!!!!!
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.
These recipes look amazing and I will definitely be trying them. Loved the “Moms and Grandmoms throwing down with the yellow cheese.” Great visual!
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!
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!
And suddenly, Thursday is my favorite day of the week!
Thank you Bri.
Thanks Djamel!
I'm so impressed with your using actual measurements. Thx.
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.
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
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
When I make a pesto pasta salad I also often add the pinenuts whole into the salad for an added texture and sometimes some smoked chicken which (in my humble opinion) just adds another level of taste! Makes it great for a BBQ setting.
1 and 3 are my jam. Can't wait to make your perfected versions.
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’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
Made the macaroni salad and it was FANTASTIC! I made extra for the next day but there was none left. Thanks for the recipe.
First Brian Lagerstrom video I watched, but I’ve been a fan for a weeks. Super fantastic channel
Thanks for keeping it real with the double dip! We all do it lol. Great pasta salad ideas, gotta try them this weekend!
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 pesto pasta salad looks amazing. I can't wait to make it.
Wow, appreciate the important details in your recipes. Will be trying all of these.
Love this guy - fast, articulate, efficient - fabulous 🤗
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
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.
Having not eaten "creamy" style pasta salad in a loooooong time, I decided I was making your version today. Tasting, tweaking, tasting....I ended up putting in about a tablespoon full of chipotle mustard and it seemed to bring it up that notch I was looking for. 👍👍 Great recipe - very forgiving.
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 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!
Best instructor ever 👏🏻👏🏻👏🏻 Thanks so very much for making each one so simple ⭐️⭐️⭐️⭐️⭐️
I tagged this under my personal cooking videos list for the great salad AND dressing instructions!
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.
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!
Perfect for summer!💕
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
Hi Brian, I made your creamy pasta salad for a party of 8 during a skiing holiday in Kirchberg Austria. It was a big hit and was asked for the recipe. I referred to your website of course as you are the best.
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
I love all pasta salads, and these sound really good.
Wow! Can't wait to make these pasta salads! You are an amazing teacher!🤩
Made the deli style pasta salad on Monday. Only I had forgotten I’d used up the jarred sun dried tomatoes. I subbed some dry-packed smoked sun dried tomatoes, after a quick hot water soak and drain. Wow, did that take this in a smoky direction. With that and the salami, this was definitely a heartier tasting salad.
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...
wow i love the extra information about why certain things are done
So excited to try these! 🙏
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
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 😭
I love your hack to cut cherry tomatoes! great idea! going to try the pesto noodle salad. looks amazing
Welcome back hope you enjoyed Italy. Love this easy receipt.
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!
Ah these look great! Also I got super excited when I saw that you used the same tomatoes that I grow myself! I've never seen your channel before, so I had no idea you ever used home grown food and I just really love that you did that!
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!
That vinegar and oil trick after boiling is amazing thank you.
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!
You may be the only chef I’ve seen who cooks pasta 3 minutes over what the package says. That’s what I do otherwise it’s too hard. Thanks for these recipes, they look great 👍🏼
I just made the creamy macaroni salad. Brian is absolutely right. It totally brings to mind the classic macaroni salad, but with none of the off flavors and nastiness it usually has. He was also right about the dill. We both said “That’s WAY too much dill” but it wasn’t. The dressing gobbled it down and merged it into the larger flavor profile perfectly.
He was also right that it is absolutely delicious. Thanks for a great recipe Brian! I’m a little worried about how much of this I’ll end up eating.
Thanks for Sharing! I cant wait to test these recipes!
You make a pasta salad comeback! Pasta salad is not on my yummy food radar… but I need to try these recipes! Thanks!!!
Definitely going to try these.
One on my personal faves is spinach, toasted pine nuts & grated parmesan with pasta bows. Absolutely delicious, easy to make & you can make loads more rather than buying it.
Can you please do rice salads ?
In the late 80s (!!😄), they were very trendy here in wine bars in England. I've never managed to find anything even half as tasty.
Thanks
You are so brilliant. Love love love your production style. Glad I stumbled on your channel!
I just made the first one, and HOLY MOLY it was among the best pasta salads I've ever had in my LIFE.
Just made & tried the first creamy pasta salad, all I gotta say is yum. My sister & I ate the dressing off the spoon. I will try the pesto next week and the italian one the week after!!
You’ve been killing it lately Brian! Loving the videos :)
Thanks very much! I hope I keep killing
Thanks so much for sharing these recipes!! I’m going to try all of them
Really cool concepts, Chef !! 💯