I made this dish the day before the event. I mixed everything as the recipe called for with half the basil into the dish and let it set overnight in the fridge and I’m glad I did as the basil soaked into this pasta, it really tasted good in the dish. The next day it was a little dry and you couldn’t taste much of the oil dressing so I whipped up another batch of dressing and added it to the pasta with the rest of the basil and a spring mix lettuce instead of the spicy arugula of which I’m not a huge fan of. It was really tasty and everyone went back for seconds. 😊 Thanks ATK for making me look like a good cook 🤣🌺
When I was a poor college graduate I regularly made a huge pot of Italian pasta salad and munch on it for a week. Pasta, cheap sandwich salami, canned sliced black olives, parmesan in the green canister, red onion and a bottle of Italian dressing. 😂👍
I Make a huge pasta salad and for variety, i keep adding things all week, You can add well drained beans and chickpeas. hard boiled eggs. stale bread , turned into croutons! A salami substitute? Hot dogs, sliced & marinated in your dressing ! Add a can of drained tuna.
I add bell pepper for beautiful color and crunch, i use feta instead of the mozzarella and i add marinated artichoke hearts. Also an extra ingredient to give it a great taste is a spoonful of dill relish. You dont know its there but it adds a little extra something.
That sounds delish!! My hubby likes pasta salads, but I’ve never cared for them. I’ll have to try Keith’s mixed up with yours. I’m not a fan of arugula, so the marinated artichoke hearts and the dill relish (is there really any need for sweet?! 🤔), will be a nice substitute.
Hey Bridget and Keith, I just made this salad for a couple of friends. It was delicious and people wanted to take the leftovers home. The dressing was a brilliant fix to flavor the salad. Keith is a genius! Thanks so much!
I made this for a bbq I was invited to. Everyone loved it and asked for leftovers and the recipe. I have been having fun with Cascatelli lately so I used that instead of Fusilli. It's a relatively new pasta so it's fun to surprise people with it as a change. Thank you for this. I will be making this recipe for years to come.
I was surprised to see the chef use the juice from the peppers. I started doing that 30 years ago . Very similar to how I make pasta salad. Best take away is the micro wave of oil & spices. Thank you
Keith has no business looking so gorgeous... I had to come re-watch the recipe here on youtube because I hardly payed attention to the recipe when I watched if on tv... Keith is just too gorgeous. Anyway, great pasta salad, I will try the recipe! 😊
I agree! I had to do the same! But I confess I had the most fun just watching Bridget hardly trying to contain herself being so close to him! It was hilarious! What a handsome man!
araucana1976 I noticed it too! Bridget is usually so chatty and quippy, but she was so quiet this segment. In all honesty, I’d be exactly the same, if I had to stand next to a gorgeous man like that.
@@VideosQueMeGustanenE yes, 👍👍👍 He truly is devastatingly handsome! I love this show and I love those two ladies, but I think now I have a new favorite! I hope we see more of Keith!
I make a similar pasta salad but I don't do an elaborate dressing I just use olive oil, salt and pepper. Then mixing in sun dried tomatoes and sometimes also fresh tomatoes, pepperoncini and also peppadew peppers which are gloriously sweet and spicy, sliced olives a mixture of green, black and black cured olives, salami and either provolone or feta or a mixture of both, I shred the provolone because it sticks to the velcro pasta better than dicing it, or feta crumbles stick well too, then lots of shredded fresh basil. The pasta salad has a lot of flavor and always gets devoured, its a picnic favorite.
Fourth time watching this. I think he said something about "Are we getting to the top of the pyramid?" I also heard: "firm but tender" somewhere. The rest? I dunno. Somehow I just didn't catch it. 😄
Adding the greens and herbs last led me to this question: How does it travel? For best taste when the picnic is a few hours away should one chop basil and add greens and mix at the event? I also read a few people legit meld overnight sans the greens/herbs. That sounded smart. Any suggestion. Looks wonderful. Thank you
We make a similar salad, but with cilantro, red bell pepper and feta instead of basil, sun-dried tomato and mozzarella. We also use red wine vinegar. Always tasty.
We cooked this dish as a main for dinner last night. It was excellent. We had to double up the ingredients because we saw the servings in the video were very small, even for a side dish. It was an excellent dish. Yum!
I took two pasta salads to a picnic today. One was this recipe and it was everyone's favourite. BUT ......i don't know anyone who doesn't eat pasta salad! lol
I add tomato sauce (a good one) for a tomatoey Italian dressing. It's good and it also helps the dressing stick to the pasta. Also, black olives and artichoke hearts.
I made this pasta dish for a side dish for book club. Although I really enjoyed it, it was expensive to make. I did like the idea that it used a lot of “pantry” ingredients. However, it is probably not a pasta salad that I would file in my permanent rotation of pasta salads. It makes perfect sense for sure to keep this for remote locations where you cannot use fresh ingredients. While I did use the basil and the arugula, you could do a basil paste and hopefully source the arugula, if you were, say, cooking from a camper, cottage, or while sailing the Caribbean. I did double this recipe and $$$$$. Bon appetit! Keep the recipes coming, as I love ATK recipes!!
99% of the time I’ve heard “DON’T rinse the pasta”. I’ve always wondered if it’s ever acceptable to rinse pasta. Now, I know, (at least in this case)! Great recipe. I’ll definitely try, if we can ever congregate again. PS my husband will love the peperoncinis! Thanks. 🙏🏻
if i'm using the pasta for a salad, rinse in cold water! first, it keeps the pasta from over cooking and getting soggy. second, it washes the starch away and it won't stick together. if your cooking past to eat hot, don't rinse, because the starch will thicken the sauce.
I know right? I love pasta salad so much and everyone I know loves pasta salad. There is never any left over even making it the easy way with Italian dressing. Maybe she doesn’t like it but we all do.
My family is all over me to make my pasta salad no matter what season or occasion and if by some miracle they have any leftovers they argue about who gets them because it’s not enough to split between them lol. I don’t add the same ingredients and I wouldn’t recommend rinsing pasta but hey you do you 😉
Looking forward to trying this pasta salad. I've been on a pasta salad kick lately and I want to find the perfect pasta salad. This might just be a winner!!!
Wow what a beautiful and delicious looking Pasta Salad! There’s only two things I would change, I’d double the Anchovies in the Dressing add possibly add a few more (roughly chopped) into the Salad. I’m not a fan of Kalamata Olives, I’m probably the only person alive who doesn’t like them. I wonder how Castelvetrano Olives would taste in that Salad? In 1965, my parents were hosting a Cocktail Party... l noticed a bowl of “pretty green things” on our coffee table, I was four years old and had no idea what they were. They looked pretty, so l ate one. l decided I liked the “red thingy” in the middle the best! (The pimentos) in about five minutes time, I managed to suck the pimentos out of every olive! I remembered this so well for two reasons... l got such a spanking and l vomited so violently, a pimento got stuck in my nasal cavity.
It's been 2 years!!! Where's the Unicorn???🤪🤩😉PS: I did make this, but kept it vegetarian with colorful sweet peppers. Like Sophia Loren, I don't like mixing my carbs with my proteins. Of course, girlfriend was allergic to peppers.🙄
I think I would like to try the pasta salad you have here the way I make mine it never comes back everybody finish it but it's a whole way different than you. I'll have to try how yours come out and see if I like it.
Marinated artichoke hearts...always marinated artichoke hearts. Not only delicious, but tons of fiber. You will be pooping like a rockstar!!!
I am delighted to rediscover America Test Kitchen, always one of my favorite Sunday rituals. ❤
I made this dish the day before the event. I mixed everything as the recipe called for with half the basil into the dish and let it set overnight in the fridge and I’m glad I did as the basil soaked into this pasta, it really tasted good in the dish. The next day it was a little dry and you couldn’t taste much of the oil dressing so I whipped up another batch of dressing and added it to the pasta with the rest of the basil and a spring mix lettuce instead of the spicy arugula of which I’m not a huge fan of. It was really tasty and everyone went back for seconds. 😊 Thanks ATK for making me look like a good cook 🤣🌺
When I was a poor college graduate I regularly made a huge pot of Italian pasta salad and munch on it for a week. Pasta, cheap sandwich salami, canned sliced black olives, parmesan in the green canister, red onion and a bottle of Italian dressing. 😂👍
Sounds delicious! That’d be about perfect!
I Make a huge pasta salad and for variety, i keep adding things all week, You can add well drained beans and chickpeas. hard boiled eggs. stale bread , turned into croutons! A salami substitute? Hot dogs, sliced & marinated in your dressing ! Add a can of drained tuna.
@@roncaron8939 you stretched that meal. 😷
That's sounds yummy. I kinda do that, too.
@@roncaron8939 ù
This guy is terrific! Invite him often. Total learning experience.
And he's cute,and reminds me of Steven rachlin
I add bell pepper for beautiful color and crunch, i use feta instead of the mozzarella and i add marinated artichoke hearts. Also an extra ingredient to give it a great taste is a spoonful of dill relish. You dont know its there but it adds a little extra something.
I think that's a much better choice than the arugula, which doesn't add much flavor and eventually turns to soggy mush.
THAT sounds extremely good @Crafty Girl
That sounds delish!! My hubby likes pasta salads, but I’ve never cared for them. I’ll have to try Keith’s mixed up with yours. I’m not a fan of arugula, so the marinated artichoke hearts and the dill relish (is there really any need for sweet?! 🤔), will be a nice substitute.
I just made a big pan & will go back & add dill relish...sounds delish!!!
I completely about the bell pepper! I never make a pasta salad without red orange or yellow bell peppers and usually some red onion.
Hey Bridget and Keith, I just made this salad for a couple of friends. It was delicious and people wanted to take the leftovers home. The dressing was a brilliant fix to flavor the salad. Keith is a genius! Thanks so much!
Add sliced cherry tomatoes as well.
They used sun dried but you’re right, fresh would also be really good in this
It needed something red, yellow, or orange. I'm no anatomist but I'm pretty sure the tongue and nose are connected to the eyes.
No...too wet.
Yes! I did the same thing and it added to it.
I made this for a bbq I was invited to. Everyone loved it and asked for leftovers and the recipe. I have been having fun with Cascatelli lately so I used that instead of Fusilli. It's a relatively new pasta so it's fun to surprise people with it as a change. Thank you for this. I will be making this recipe for years to come.
Variations of pasta salad are a lunchtime staple for Summer in our home. They travel well, and all four food groups can be included.
I was surprised to see the chef use the juice from the peppers. I started doing that 30 years ago . Very similar to how I make pasta salad. Best take away is the micro wave of oil & spices. Thank you
I couldn't agree more! Technics are what I always look for when I want to innovate or study new recipes. Thank you chef!
Just using a little bit of juice is for sissies. You need to chug down 8 ounces of pickled pepper juice in 30 seconds or you need to go home!
I've been adding sweet pickles and some juice in my deviled eggs for decades. Love the kick
@@danielkim7841 rehydration and no night cramps!
Ohhhh, this look fabulous. I'm definitely going to make this.
Keith has no business looking so gorgeous... I had to come re-watch the recipe here on youtube because I hardly payed attention to the recipe when I watched if on tv... Keith is just too gorgeous. Anyway, great pasta salad, I will try the recipe! 😊
I agree! I had to do the same! But I confess I had the most fun just watching Bridget hardly trying to contain herself being so close to him! It was hilarious!
What a handsome man!
araucana1976 I noticed it too! Bridget is usually so chatty and quippy, but she was so quiet this segment. In all honesty, I’d be exactly the same, if I had to stand next to a gorgeous man like that.
@@VideosQueMeGustanenE yes, 👍👍👍
He truly is devastatingly handsome!
I love this show and I love those two ladies, but I think now I have a new favorite! I hope we see more of Keith!
Made it, and tasted it before and after adding the greens and liked it both ways. Added cherry tomatoes afterwards to leftovers. Very tasty, thanks!!
made it yesterday for 4th july party omg rave reviews absolutely the very best
Love this Chef and I am making this now! Thank you for sharing!
I make a similar pasta salad but I don't do an elaborate dressing I just use olive oil, salt and pepper. Then mixing in sun dried tomatoes and sometimes also fresh tomatoes, pepperoncini and also peppadew peppers which are gloriously sweet and spicy, sliced olives a mixture of green, black and black cured olives, salami and either provolone or feta or a mixture of both, I shred the provolone because it sticks to the velcro pasta better than dicing it, or feta crumbles stick well too, then lots of shredded fresh basil. The pasta salad has a lot of flavor and always gets devoured, its a picnic favorite.
I love this recipe. It's our go-to potluck sharing dish, and it makes regular appearances on our home rotation.
On the menu for the weekend- de-lish-us... Mr. Dresser he's terrific. 🌿👁🗣
Who has been making bad pasta salad that doesn't get eaten? If I don't bring a pasta salad to the family outing I be yelled at. Lol. 😆
What's you pasta salad recipe?
Right that’s what I’m saying! I get mine requested all the time! People ask me to make a double batch so they have leftovers to take home!
@@rubyanderson8800 Hi, Ruby. I have a great recipe thats been in my family forever. I’d love to share it with you!
I know! I love pasta salad. Even if it’s mediocre pasta salad I’ll still eat it!
I make a greek pasta salad and never bring Any home. I use the tri colored rotini and fun stuff with feta. Yum.
Literally the best pasta salad I've ever made/eaten. Perfect.
I could eat this every single day!!
the pasta or him?
I've never met a pasta salad I wanted to eat-until now! this sounds great. TY
I didn't hear a word he said but I am sure the pasta was amazing!😜
Very difficult to concentrate in the recipe, extremely difficult.....😂
Fourth time watching this.
I think he said something about "Are we getting to the top of the pyramid?"
I also heard: "firm but tender" somewhere.
The rest? I dunno. Somehow I just didn't catch it. 😄
Omg! Warming the dressing is genius
Looks so yummy!!! And hearty and flavorful, as he said!!! I would add a touch of grated sweet, yellow, or white onion, too!!
What a beutiful salad! ..I can just imagine the fragrance and the flavors
I made it last week.I am making it again today..It was soo good. Thanks for sharing
You are a true dresser Keith. This pasta is beautiful.
Love that pasta plus tantalizing eyes of this chef 😍
Keith Dresser! He purdy
When I make it I use tricolor pasta to make it eye catching!
That is what we use at the deli.
I use the tricolor also.
@@jondamurray726 9(u8
Me too
Wow!! Looks beautiful, my mouth is watering 😋
Adding the greens and herbs last led me to this question: How does it travel? For best taste when the picnic is a few hours away should one chop basil and add greens and mix at the event? I also read a few people legit meld overnight sans the greens/herbs. That sounded smart. Any suggestion. Looks wonderful. Thank you
adding the baby arugula is perfect. this is just the recipe I have been looking for. Thank you.
I am definitely making this ! My mouth is watering as I watch the video ! So yummy !
Made it as he did..it was a hit! Many "I don't usually like pasta salad" comments.
All i need with that beautiful pasta salad is chicken or fish on the side to complete a balanced meal. Of carb, veggies, & protein!
We make a similar salad, but with cilantro, red bell pepper and feta instead of basil, sun-dried tomato and mozzarella. We also use red wine vinegar. Always tasty.
Then your salad is not the same.
I finally made this this weekend. It was great and got rave reviews. Super easy will definitely make again
We cooked this dish as a main for dinner last night. It was excellent. We had to double up the ingredients because we saw the servings in the video were very small, even for a side dish. It was an excellent dish. Yum!
Love this guy as always he brings good tips for best tastes always. I’d like to sit at his table. 😊
I took two pasta salads to a picnic today. One was this recipe and it was everyone's favourite. BUT ......i don't know anyone who doesn't eat pasta salad! lol
Perfect description of the picnic pyramid. 🎶Brilliant. 🎶
I made this recipe with sweet Chinese Sausage instead and a whole lot more olive oil , the taste was so unique I have nothing to compare it with.
Amazing, looks so delicious, and I love the dressing too...Great recipe here Thank you...
If you own an immersion blender you can skip the two step food processor process and just put everything in a jar and blend.
Thanks for that tip😉
yes and easier to clean too
In process of making this RN and will use my immersion blender, less mess!
I made it, wonderful - followed exact recipe to the Tee. I usually don't do that but gave it the fair try. even my picky eaters liked it. thanks chefs
made this a few more times 😽😽😽
Pasta salad is always at the top of our pyramid. Will be trying this one!
That looks wonderful!
I will certainly try this. I usually start with the veggies cork screw pasta. Lol. Thanks for sharing love your channel
Absolutely wonderful salad. No changes other than adding little more of the some of the same ingredients.
This pasta salad looks very good. I like how you made the dressing.
He can make my salad any time!
🤣
LOL! Al Dente!
🤣🤣🤣
Don't you mean he can "toss" your salad anytime?😉🤪
Lol🤣
Love this recipe
Free trial good for one time they you have to pay to get the recipes. I make use of the pause button so I can get it written down.
That’s what I do as well!!! It helps it stick in my brain better that way anyway😂
@@cherriaydelotte8327 look for a comment from Laura Smith, one week ago
She lists all the ingredient.
.
What? I love pasta salad so much especially the macaroni one. omg I eat so much of it when I find it at a picnic.
I have made this more times than I can count now. So good.
I can almost taste this incredible salad, thanks for sharing 👍
This Chef is such a good looking guy...woof. Awesome video. I am going to try this next week for a cookout.. thank you .
I add tomato sauce (a good one) for a tomatoey Italian dressing. It's good and it also helps the dressing stick to the pasta. Also, black olives and artichoke hearts.
I did make this and it was EXCELLENT!
Omg this looks heavenly! I want that whole bowl right now 🥰
I’ve been eating pepperoncini stems since I was a toddler, with great success too!!!
Yummy! We use yellow banana pepper rings in place of the pepperoncini, a bit less heat!
I made this pasta dish for a side dish for book club. Although I really enjoyed it, it was expensive to make. I did like the idea that it used a lot of “pantry” ingredients. However, it is probably not a pasta salad that I would file in my permanent rotation of pasta salads. It makes perfect sense for sure to keep this for remote locations where you cannot use fresh ingredients. While I did use the basil and the arugula, you could do a basil paste and hopefully source the arugula, if you were, say, cooking from a camper, cottage, or while sailing the Caribbean. I did double this recipe and $$$$$. Bon appetit! Keep the recipes coming, as I love ATK recipes!!
I love pasta salad no leftovers around here. This is great looking recipe though.
Looks so good. Can’t wait to try it.
99% of the time I’ve heard “DON’T rinse the pasta”. I’ve always wondered if it’s ever acceptable to rinse pasta. Now, I know, (at least in this case)! Great recipe. I’ll definitely try, if we can ever congregate again. PS my husband will love the peperoncinis! Thanks. 🙏🏻
When you rinse pasta you wash away starch. That starch helps hold the dressing. And offers a nice mouth feel.
Instead of rinsing the pasta you can put ice water in the pot. Stops the cooking process but doesn’t rinse away your starches
@@click9914 I would've added the base dressing to just-cooked pasta, then let it cool & work the rest of the ingredients in
@Jesse O Having made this do not rinse the pasta, maybe the sauce would have stuck better to make it more flavorful and less dry!
if i'm using the pasta for a salad, rinse in cold water! first, it keeps the pasta from over cooking and getting soggy. second, it washes the starch away and it won't stick together.
if your cooking past to eat hot, don't rinse, because the starch will thicken the sauce.
He is a HANDSOME man😍😍...pasta salad looks great also
Yummy 😋
Wait. People don't like pasta salad?
There's a lot of things Bridget doesn't like, I've noticed.
I know, right? I love them!... Especially when there's a yummy goody in every bite! :)
I always thought they were tasty. Some better than others. They're like chocolate. Never met any I didn't like.
I know right? I love pasta salad so much and everyone I know loves pasta salad. There is never any left over even making it the easy way with Italian dressing. Maybe she doesn’t like it but we all do.
I love it! I think if you ate a copriois amount of it as a kid or college student you may be tired out by now.
This is an absolutely delicious recipe! Love the dressing!
I found it too dry if following the recipe. Needing more dressing.
Great recipe, another reason for me to eat arugula, yum😋
I would eat anything off this man! I mean anything he makes 😊
He appears to be married, so...
@@mygirldarby so make a Jessica sandwich
Don't be a pervert
Smart to bloom the spices by microwaving them!
I would've hit it with fresh lemon! Trying for sure. Thank you. ❤
Amazing recipe for dressing
i love pasta salad
Oh I have to make this! Thank you!❤
My family is all over me to make my pasta salad no matter what season or occasion and if by some miracle they have any leftovers they argue about who gets them because it’s not enough to split between them lol. I don’t add the same ingredients and I wouldn’t recommend rinsing pasta but hey you do you 😉
this made my mouth water
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Love pasta salads!
All kinds!
I'm going to give this a try
Rinsing the pasta actually washed away all the 'velcro'! Never rise your pasta, especially if you want a sauce or dressing to adhere to it!
That's what Lidia Bastianich says. She was right. Too much arugula taking away from the pasta.
this noodle salad with the pepperoncini is looking delicious.
thank you! ❤
I used this recipe to make a Hominy salad! I substituted hominy for the fusili and I skipped the arugula and olives. It came out fantastic!!
It’s really look great
Looks really tasty. Thanks
And the pasta salad looks good too.
Love pasta salad
Yum! I’m gonna whir the anchovies in with the pepperoni and capers. Can’t wait!
I will make this dish for this sunday bruncn --- thanks!
I make your 3 bean salad to every 4th party. Always a hit
Looking forward to trying this pasta salad. I've been on a pasta salad kick lately and I want to find the perfect pasta salad. This might just be a winner!!!
Wow what a beautiful and delicious looking Pasta Salad! There’s only two things I would change, I’d double the Anchovies in the Dressing add possibly add a few more (roughly chopped) into the Salad. I’m not a fan of Kalamata Olives, I’m probably the only person alive who doesn’t like them. I wonder how Castelvetrano Olives would taste in that Salad?
In 1965, my parents were hosting a Cocktail Party... l noticed a bowl of “pretty green things” on our coffee table, I was four years old and had no idea what they were. They looked pretty, so l ate one. l decided I liked the “red thingy” in the middle the best! (The pimentos) in about five minutes time, I managed to suck the pimentos out of every olive! I remembered this so well for two reasons... l got such a spanking and l vomited so violently, a pimento got stuck in my nasal cavity.
It's been 2 years!!! Where's the Unicorn???🤪🤩😉PS: I did make this, but kept it vegetarian with colorful sweet peppers. Like Sophia Loren, I don't like mixing my carbs with my proteins. Of course, girlfriend was allergic to peppers.🙄
YUMMMMM ! Ohhhh and the salad looks good, too ! Lol
You can always count on a yummy hello! Great job girls
I think I would like to try the pasta salad you have here the way I make mine it never comes back everybody finish it but it's a whole way different than you. I'll have to try how yours come out and see if I like it.