I do think there is a limit to the amount of herbs you can put in a pasta salad and that limit is the amount of pasta that's going into your salad. As soon as your pasta salad consists of more than 51% herbs, your pasta becomes a garnish and you have succesfully created herbsalad with pasta instead of pastasalad with herbs.
@@EliB207 I guess you could call it that but a normal salad usually contains salad greens like cabbage or salad leaves (not sure what they're called in English), not herbs like dill, cilantro or basil. Those are usually only used for garnish. So I do think it's a different category :-)
Kinda wish non mayo based pasta salads were talked about. My favorite usually involves vinaigrettes or Italian dressing. Would love a part 2! Edit: There are a lot of people saying “he did make one with out mayo” and you’re right. This comment was more so asking specifically about the other types of pasta salad that aren’t creamy. Growing up we differentiated by calling what was made in the video macaroni salad (we specifically use macaroni noodles for this recipe) and pasta salad which is usually tri colored rotini, pepperoni, cheese cubes, olives etc. Nothing is wrong with Andrew’s video. I just want an additional video to see some more variations.
@@SlashZero I’m also talking about stuff like constantly mispronouncing “Worcestershire” and saying “an” before words that don’t start with vowels. He overuses some of his jokes.
Pasta salad in my family is pasta noodles with italian dressing and veggies, and mini pepperonis topped with a hearty sprinkling of salad seasoning. Ah my childhood...i was always picking out the onions.
Honestly that's almost identical to what my grandma still makes. Pepperoni isn't standard for her but it's definitely something she uses from time to time.
That's not real pasta salad then. You don't put onions or cucumbers or tomatoes in it. It is simply ham, pepperoni, hard salami, and cheese with noodles and lot's of Italian dressing. I'm sure you'd like it much better.
Love when basics includes the very fundamental tips like how to chop onions and peppers well. Seems true to the name . Also these are delicious and i want to make them all
@@parkivich sometimes dishes just do that, idk what it is. ive done the exact same recipe twice and had wildly different flavors either time. cooking is a weird magic process i dont fully understand, and i think you're not meant to start at a point and end at another point in a straight line, more so just kind of nudge it in the right direction, in any way you can
The absolute best pasta I've ever found for pasta salads is tri-colored radiatore from Trader Joes. It has lots of ridges to hold sauce, doesn't get gummy, and is the same size as many of the things commonly put in pasta salad so it's easy to get a little bit of everything in each bite.
In case anyone is wondering, Singleton really is a nice scotch. Hits way above its price tag, compared to other non-peaty, lightly smoky scotches like Glenmorangie etc.
@@ricseeds4835 They‘re often named after the place where the distillery is located. Glen means valley in Scotch Gaelic, hence it appears in many names :)
Our pasta salad is usually the spinach noodles, yellow, orange and green bell peppers, onions, chopped ham, chopped turkey, parmesan cheese and Italian Dressing. Though I use Lemon Vinaigrette.
If you think about the process the pasta has gone through from being flour to being pasta it's kinda funny. Start with dry flour, wet the dry, dry the wet, wet it again with hot water, dry the wets, wet the dries with cool water, dry the wets again and finally wet them again.
i have substituded mayo with thick but liquid cream cheese, its amazing, last time tho i put some chili mayo along with the cream cheese so it gives moistute and tinge of heat
I didn’t know I could use my immersion blender to make mayo! I learned how to make it first in the regular blender and then in the food processor at least 45 years ago. Mom always made our mayo. We never used jarred. It always tastes better homemade.
6:59 You can use this same mixture to make homemade cream cheese! Blend up the drained curds witha pinch of salt and a squeeze of lemon juice, then strain the blended mixture in the same way as shown in the video. It's SO so so much better than Philadelphia.
My new workplace doesn't have a microwave for some reason, so for my future lunch boxes I have to start making cold dishes like salads from now on. Or meals that you don't have to heat up like sandwiches and maybe poke bowls.
The Paperplane actually gets it's name from the song Paperplane by MIA. I forget the name of the bar in NY but when the song came out it was playing everywhere so they made a cocktail for it.
With regard to the pesto pasta salad, if you're going to make the pesto in a food processor you may as well first grind the parmesan cheese in the processor as well. No need to grate it by hand. Saves you a little bit of effort and some washing up.
I think the spring salad could be even better: instead of pine nuts, if you have maple trees, the helicopters have an seed in them that you could harvest and toast. Yum.
I haven't had any better than my recipe that fuses the Greek salad with the Pasta salad. Orzo, brunoise of tomato and cucumber feta, dressed with lemmon, parsley, dill, and olive oil.
In my household, pasta salad is either italian seasoning/oil based, or suddenly salad, and macaroni salad is made with miracle whip. Any are delicious and i am obsessed with all of them
What about trying to make Scooby-Doo! Mystery Incorporated (9 layer deep dish pizza with everything twice) I think it would have a interesting cross section.
Is there a way to pasteurize eggs in a way that they remain usable for mayonnaise? We have some people in my household where even the remote risk of raw, unpasteurized eggs is a major concern.
All the eggs in the grocery store in Canada are pasteurized. Not sure about USA. But to pasteurize I believe you can just boil some water and dunk the eggs in for a couple of seconds.
@@IndrasChildDeepAsleep - Egg PRODUCTS are pasteurized, for example eggs in a carton. Raw eggs are cleaned on the outside to remove external contamination; this removes the natural cuticle which is why they need to be refrigerated. The raw eggs themselves are not necessarily safe to eat raw.
@@TechBearSeattle pretty informative. Yeah I didn't think about that one all the way through 😄 Maybe then you could use a stabilizing agent in conjunction with a natural preservative? I'm really unsure but there has to be a way to do what you're trying to
I always cut a mayo base with sour cream to lighten it a bit bit I gotta admit that pasta isn't my favorite thing, let alone cold pasta. However, they all sound great and now I need a hand blender to make homemade mayo! 😄
![MOBYE - มีใจทำไมไม่จีบ (ASAP) [Official MV]](http://i.ytimg.com/vi/dCOdz92FU18/mqdefault.jpg)
I do think there is a limit to the amount of herbs you can put in a pasta salad and that limit is the amount of pasta that's going into your salad. As soon as your pasta salad consists of more than 51% herbs, your pasta becomes a garnish and you have succesfully created herbsalad with pasta instead of pastasalad with herbs.
Isn't a herbsalad just a normal salad?
@@EliB207 I guess you could call it that but a normal salad usually contains salad greens like cabbage or salad leaves (not sure what they're called in English), not herbs like dill, cilantro or basil. Those are usually only used for garnish. So I do think it's a different category :-)
@@kaisoeplettuce and arugala! Those are what you're lookin for, friend :D
Kinda wish non mayo based pasta salads were talked about. My favorite usually involves vinaigrettes or Italian dressing. Would love a part 2!
Edit: There are a lot of people saying “he did make one with out mayo” and you’re right. This comment was more so asking specifically about the other types of pasta salad that aren’t creamy. Growing up we differentiated by calling what was made in the video macaroni salad (we specifically use macaroni noodles for this recipe) and pasta salad which is usually tri colored rotini, pepperoni, cheese cubes, olives etc. Nothing is wrong with Andrew’s video. I just want an additional video to see some more variations.
These are the only pasta salads I eat, a part 2 would be hugely appreciated
I'm with ya on that one.
A huge amount of chopped veggies, some spiral noddles and a bit of Italian dressing. A classic staple in my family.
Another 🤚 for vinegar based pasta salads!
Yeah, this was a Macaroni salad ep, not what I was expecting when I heard "Pasta Salad" . And yes I know macaroni is a pasta.
After so many years, Andrew still says both Erb and Herb in these videos. I love it
IDK, the intentional mispronunciations can get really grating.
@@KevinNerfs well both are technically correct, the British pronounce it as herb and Americans pronounce it as erb.
@@SlashZero I’m also talking about stuff like constantly mispronouncing “Worcestershire” and saying “an” before words that don’t start with vowels. He overuses some of his jokes.
I pronounce it irb.
@@KevinNerfs It's really unnecessary to be so critical.
Pasta salad in my family is pasta noodles with italian dressing and veggies, and mini pepperonis topped with a hearty sprinkling of salad seasoning. Ah my childhood...i was always picking out the onions.
Same, my family uses McCormick Italian Seasoning as well, and adds some little cheese cubes as well
Edit: We also use the tri-colored pasta
Honestly that's almost identical to what my grandma still makes. Pepperoni isn't standard for her but it's definitely something she uses from time to time.
Same
yes, pasta salad is an itallian style dressing salad. pasta based salad with a mayo style dressing is a macaroni salad.
That's not real pasta salad then. You don't put onions or cucumbers or tomatoes in it. It is simply ham, pepperoni, hard salami, and cheese with noodles and lot's of Italian dressing. I'm sure you'd like it much better.
Love when basics includes the very fundamental tips like how to chop onions and peppers well. Seems true to the name . Also these are delicious and i want to make them all
Babby: you know what this pasta salad needs? Single malt scotch…
loved ones: this is an intervention, Andrew
The Pasta Salad from the "Garbage Plate" episode is what got me to start cooking more, so I'm really happy this episode exists.
@@parkivich sometimes dishes just do that, idk what it is. ive done the exact same recipe twice and had wildly different flavors either time. cooking is a weird magic process i dont fully understand, and i think you're not meant to start at a point and end at another point in a straight line, more so just kind of nudge it in the right direction, in any way you can
Looks delicious.. I’ll be switch out vegetable oil for olive oil instead..
Thanks..
The absolute best pasta I've ever found for pasta salads is tri-colored radiatore from Trader Joes. It has lots of ridges to hold sauce, doesn't get gummy, and is the same size as many of the things commonly put in pasta salad so it's easy to get a little bit of everything in each bite.
As someone with an altogether unhealthy lifelong obsession with macaroni salad, I will definitely be trying all of these.
I KNOW ❤
I would love a part two to show non-mayo-based versions! I like using olive oil with seasoning, ik some people use vinegarette, just not a fan of mayo
my favorite pasta salad is orzo with cherry tomatoes, kalamata olives, red onion, feta cheese, basil, and homemade lemon vinaigrette!
In case anyone is wondering, Singleton really is a nice scotch. Hits way above its price tag, compared to other non-peaty, lightly smoky scotches like Glenmorangie etc.
totally agree
I agree it’s a nice whisky but I hope you are not insinuating that it punches above a dram of Glenmorangie ten for its price point?
@@georgegroom980 I like it for its price and it tastes premium, but of course there are better options for that price
Why do so many whiskey have "Glen" in the name?
@@ricseeds4835 They‘re often named after the place where the distillery is located. Glen means valley in Scotch Gaelic, hence it appears in many names :)
Our pasta salad is usually the spinach noodles, yellow, orange and green bell peppers, onions, chopped ham, chopped turkey, parmesan cheese and Italian Dressing. Though I use Lemon Vinaigrette.
Love the little VO flub at 7:54 haha
Was just thinking about making pasta salad and I saw this got posted! This is great!
I made the first one for my weekend cookout! It was a hit! The hardest part is honestly chopping the veggies! Thank you Andrew!
Dude I was just saying to my mum how I wanted to make pasta salads for school y’all’s timing is impeccable
Perfect timing for this to come out. I wanted to make some salads for the weekend. Thanks!!
All of those salads look delicious...and the cocktail too.
Italian dressing based pasta salad is king!!!
"cut off its top entirely, reach inside and pull out its heart"
I swear handling bell peppers sounds so graphic.
Reminds me of Kano from Mortal Kombat
That last one is PERFECT for a potluck. It’s something everyone’s gonna eat, it’s a little left field but it’s relatively safe
If you think about the process the pasta has gone through from being flour to being pasta it's kinda funny.
Start with dry flour, wet the dry, dry the wet, wet it again with hot water, dry the wets, wet the dries with cool water, dry the wets again and finally wet them again.
Making it this weekend for my bbq, another great vid!
i have substituded mayo with thick but liquid cream cheese, its amazing, last time tho i put some chili mayo along with the cream cheese so it gives moistute and tinge of heat
I combined elements of each into an orecchiette, pesto, asparagus salad; Thanks for the inspiration!
It's going to be winter in Argentina, but still, I needed this.
my family's go to pasta salad is a mayo base cheese and olive pasta (and nice balsamic vinegar), with chives
The spring pasta salad looks amazing but I'd have to use another kind of nut as I'm sadly allergic to pine nuts.
Pesto pasta salad is one of my favorites
I didn’t know I could use my immersion blender to make mayo! I learned how to make it first in the regular blender and then in the food processor at least 45 years ago. Mom always made our mayo. We never used jarred. It always tastes better homemade.
Pasta Salad in Turkey is
Peas
Potatoes
Carrot
Mayo
Yogurt
Pickle
Its weird but great
Pasta salad is a winter food for me, we always eat both pasta and potato salad every year for Christmas. It's funny how it's a summer dish in America
The onion cutting trick is great and never thought of doing something like that before.
Just pulse your onion in the food processor.
6:59 You can use this same mixture to make homemade cream cheese! Blend up the drained curds witha pinch of salt and a squeeze of lemon juice, then strain the blended mixture in the same way as shown in the video. It's SO so so much better than Philadelphia.
This inspires me to try making a minted pea pasta salad
Love the way babish said the word bowl at 2:45
My new workplace doesn't have a microwave for some reason, so for my future lunch boxes I have to start making cold dishes like salads from now on. Or meals that you don't have to heat up like sandwiches and maybe poke bowls.
I saw you yesterday it literally made my day. I called my mom and all of that!
I've been having pasta salad the last week or more and i was wondering about ways to spice it up, saw you posted and ooo what a coincidence haha
The Paperplane actually gets it's name from the song Paperplane by MIA. I forget the name of the bar in NY but when the song came out it was playing everywhere so they made a cocktail for it.
Every basics episode is therapy to me
I love this version of macaroni salad. I keep making it, except that I use rotini pasta, because I prefer the texture.
Pasta salad's are a house staple in the summer but we never use mayo. Dressings and ranches tend to be our go toos.
Campanelle and orecchiette ar3 my favorite shapes to use in a pasta salad
With regard to the pesto pasta salad, if you're going to make the pesto in a food processor you may as well first grind the parmesan cheese in the processor as well. No need to grate it by hand. Saves you a little bit of effort and some washing up.
I think the spring salad could be even better: instead of pine nuts, if you have maple trees, the helicopters have an seed in them that you could harvest and toast. Yum.
watching andrew grate parm over a food processor which comes with a grating disc made me chuckle
Can you do a pt. 2 with non Mayo alternatives? My favorite is tomato basil pesto pasta
I’ll check after work, but have you done other “picnic salads”? I love doing cucumber tomato onion salad in vinaigrette
i know he feels so proud when he gets an alliteration in there, it’s like music
While all 3 salads look excellent, I'm a fan of the Paper Plane. There's often Amaro Nonino in my house. Great drink 🥃
It took him 3 days to make this Pasta Salad! 3 DAYS!!!!
Nice recipe keep the work up!
hey Babish i got a recipe for u to look into. it's called Beets potato salad (Its a haitian dish) easily the best potato salad
So cool that you’re still using this song, goes way back 😊
Try using walnuts in pesto. Way cheaper and generally fresher here in NA.
Wow, I just made homemade mayo for the first time in my life. Never looking back.
This is a video i've been waiting for 👍🏼
Bbq sides 🤪
I now want Babish to collab with That Midwestern Mom on a basics episode :D
3:43 thank you for saying herbs correctly. Even though it was probably done ironically, it sounded nice. Yes I'm that tragic.
Not overkill. I make homemade Caesar similarly every time.
Simply Sara was my go-to pasta salad video for years but now I can use this one!
(no, not really.)
About the last pasta you made can i mix up the ricotta with it? Or is it just for garnish
PLEASE MAKE THE 99 CHEESE PIZZA FROM TMNT
My fam uses Italian dressing and ranch, never knew people used Mayo.
I'd love to see potatoe salad
Watching Andrew cut bell peppers the same way I randomly figured out how to do. 🤯
Internally: I WAS RIGHT??!
your onion cutting reminds me of the marco pierre white technique
A potato salad would be a cool vid!
You should par-boil the carrots to avoid over-crunch hard carrotyness
Oh that is very yummy and scrumptious
I haven't had any better than my recipe that fuses the Greek salad with the Pasta salad. Orzo, brunoise of tomato and cucumber feta, dressed with lemmon, parsley, dill, and olive oil.
I'm sorry but...
7:53 ✨Seathon✨
Had me absolutely rolling xD
Wow!! Mayonaise is basically pure oil!!
You need to try Filipino pasta salad it’s by far my favorite style of it 😊
Молодец здорово получилось 👍 я тоже люблю готовить 😊
Can you show how to make Mayo without an immersion blender some time? I've got a regular blender and a whisk, but have not had much luck.
Take a wide bowl und give the oil slowly while whisking to the party.
I just had to take a minute after he said "oh-wrecky-yeti" to compose myself but I can't wait to try these recipes
In my household, pasta salad is either italian seasoning/oil based, or suddenly salad, and macaroni salad is made with miracle whip. Any are delicious and i am obsessed with all of them
What pepper grinder do you use?
"Cut the purple onion in half, then the pointed tip of the onion leaving the root end intact.."
*proceeds to cut off the root end*
Very amazing.
I JUST searched pasta salads yesterday!
I WANT to say this is the YT algorithm, but unless Babish has my details...
3:04 why's nobody talking about Babish's *soggy NOODS?!!* 😅😏
Nice Batman! I’d be too afraid to wear it while cooking. Paper Plane needs to use Amaro Nonino specifically.
What about trying to make Scooby-Doo! Mystery Incorporated (9 layer deep dish pizza with everything twice) I think it would have a interesting cross section.
lovely pasta salad but i think my favorite part of this video is the onion shot at the end
Can I also make homemade mayo in my food processor?
Brilliant!
Scotch and pasta salad. Why not?
What do you do for the mayo if you don't have an immersion blender?
If you have a whisk you can do it by hand it doesn’t take long to blend so you should be fine if you don’t have a blender.
Is there a way to pasteurize eggs in a way that they remain usable for mayonnaise? We have some people in my household where even the remote risk of raw, unpasteurized eggs is a major concern.
All the eggs in the grocery store in Canada are pasteurized. Not sure about USA. But to pasteurize I believe you can just boil some water and dunk the eggs in for a couple of seconds.
Eggs in US are pasteurized which is why you shouldn't leave them out on the counter, unlike in the UK
@@IndrasChildDeepAsleep - Egg PRODUCTS are pasteurized, for example eggs in a carton. Raw eggs are cleaned on the outside to remove external contamination; this removes the natural cuticle which is why they need to be refrigerated. The raw eggs themselves are not necessarily safe to eat raw.
@@TechBearSeattle pretty informative. Yeah I didn't think about that one all the way through 😄
Maybe then you could use a stabilizing agent in conjunction with a natural preservative? I'm really unsure but there has to be a way to do what you're trying to
@@TechBearSeattle or, maybe do they have eggs in a carton that are pasteurized?
Is this the same as the pasta salad in the Garbage Plate video? Or have there been improvements?
Home made mayonnaise can never be better than Calvé mayonaise
I always cut a mayo base with sour cream to lighten it a bit bit I gotta admit that pasta isn't my favorite thing, let alone cold pasta. However, they all sound great and now I need a hand blender to make homemade mayo! 😄
What's your take on olive oil for the mayo instead of vegetable oil?
It gets bitter using a food processor or imversion blender tech technique. Look up kenji alt Lopez videos which explain why.
Babish. Andrew. Rule 37: There is no 'overkill.' There is only 'open fire' and 'I need to reload.'
Hooray for today's sponsor The Singleton! It has been a while my friend 😄
Why do we need a lateral cut in the onion? Won't the onions layers naturally work as "cuts" to separate it?