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: https://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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42 Comments
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!
Can u suggest alternate gor vegan guys here… Plz.. Plz… Plz…
I cannot imagine anyone NOT liking pasta salad! Great looking salads you made! Inspiring to say the least!
8:28, mind… blown… that is all.
Its just a pasta sallad, get over youself.
thanks for the recipes! excited to make that pasta salad. also, please don't put boiling water in a thin plastic container like that. not only do you risk warping the plastic, but most importantly you release a bunch of plastic chemicals linked to cancer into your water.
Thanks Brian for sharing all these pasta salads with us they looked great God Bless you and your family
1:47 Should We Give A Little Spit For Flavour? Kidding But…Looks Like…😁
the peas is dead wrong 🙃😂
Ok Brian, I am a relatively new sub and a well versed cook. You have definitely captured my interest and I am now going back and watching all your videos! Thanks for being stellar!
Both of these look sooo delicious! I want to make both!
All that sugar & oil in that sauce is scary af, then added to the pasta. No wonder why American's are fat
My gosh so expensive
This guy has to be from St.Louis
He said the frozen peas were "hoosier" and I've seen him use Volpi salami.
If anyone knows let me know if I'm right or crazy. He measures in grams, and we hate the metric system I'm told so I'm confused.
oh my word, I made the pesto salad exactly to spec, gram for gram (which I can't tell you how much I appreciate the measurements being in grams rather than volumetric). And goodness me if it wasn't the best pesto I've ever tasted let alone made. Easy 10/10
My brother's first wife has one dish: tri colored pasta salad. It does taste wonderful though.
When you said “Hoosier” I got so excited because I’m also from Indiana! Love the midwestern representation!
Yo B I don’t know where you from but my Canadian family loved that last pasta salad at my BBQ. Delicious man, thanks for the recipe!
grams of wateR???
哇，不简单。
I'm confused. How do you measure 2.25 % salt? The type of pasta will affect the water needed vs salt; For example gnocchi would need different ratios vs dried spaghetti vs tortellini etc…
The creamy one helped me get 2nd place in a competition. Thank you kindly sir
Thanks so much for sharing these recipes!! I’m going to try all of them
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
thank you so much! 🙂 it would be lovely to see more pasta salad recipes!❤
"it's salty and round"😂😂😂
I'm a beginner cook and just got done trying out the pesto pasta salad recipe. I must have done something wrong because what I just made isn't food, it's a weapon! 😂 The sauce is tearing us up hahaha. Very happy to have tried the recipe though, it was very fun. I'm hoping to try it again, but maybe with less shallots next time. Thanks again for your videos ❤️
my favorite pine nut sub is cashews – ive tried almonds and walnuts but cashews got the closest without breaking the bank for me
Lost me at the peas.
Hey Bri, I've been doing the pesto pasta salad for years! I also add dried tomatoes with herbs, some walnuts and slices of parmigiano. And sometimes put roasted chicken instead of mozzarella 🙂
EWWWWW…… You tasted the salad put the used spatula back into the salad. You are NOT a cook. YUCK!!! You made vomit.
He just try to blow on his pasta to cool it down? 😳🥴
Peas in uh pasta is HORRIBLE compared to big chunks of celery…
BL is sometimes the Dunkey of cooking. Good stuff.
So excited to try these! 🙏
I tried making the Pesto pasta, and it went well, except… They only had a bit of basil left so I had to halve the recipe, which is easy; But I forgot to halve the amount of parmesan… Salty as all get up. So disappointed at my mistake, but I'm eating it anyways. Next time I'll do better!
If we’re making these for a holiday or potluck, are they better if made the night before?
I am unsubscribing from your channel because you don’t use U.S. measurements. Considering that you are from the U.S., this seems very pretentious to me. I suggest that you watch some of the cooking videos from European chefs. They provide both measurements.
Why is everything measured in grams?
Here's a problem with your measurements, you don't weigh liquids. 2000g of water? Why don't you just say 2L?
Making Classics Mom’s Style pasta salad for the second time. Having to triple recipe so really awesome that you share in grams makes it so much easier! Do you also triple salt in water when boiling the pasta???
4:50 you said it..creamy mayo based salads always grossed me out but this looks pretty good!