Debug

[2 - 2] hey what's up pasta salad is not very

[2 - 5] well respected either as a pasta or as a

[5 - 7] salad and that's nonsense of course a

[7 - 9] little bit of care anyone can make

[9 - 11] world-class tasting pasta salad so today

[11 - 13] i'm gonna show you how to be very good

[13 - 15] at making pasta salad we're gonna make

[15 - 17] three different types all of which are

[17 - 20] very well tested and taste very good so

[20 - 21] to get some pasta cooking for this salad

[22 - 23] i've got my three quart sauce pan and

[23 - 24] into that i'm going to measure 2 000

[24 - 27] grams or roughly 2 quarts of water and

[27 - 29] 45 grams of salt in my mind step one to

[29 - 31] a great pasta salad requires that the

[31 - 33] pasta itself is well seasoned with salt

[33 - 36] and i found that 2.25 of salt to water

[36 - 38] is just the right ratio now i'm gonna

[38 - 40] put this pot on the boil and the first

[40 - 42] pasta salad i'm making is the classic

[42 - 44] creamy macaroni salad this one was not

[44 - 46] easy to figure out either it's the most

[46 - 49] abused and least understood pasta salad

[49 - 51] in my opinion and after three tries i'm

[51 - 53] finally very happy with the result once

[53 - 55] that water's at a full boil in goes 225

[55 - 57] grams or a half pound of elbow macaroni

[57 - 59] and i'm gonna set a timer for 11 minutes

[59 - 60] that's three minutes longer than the

[60 - 62] package instructions call for and that's

[62 - 64] because in my testing borderline

[64 - 66] overcooked pasta holds on to dressing

[66 - 68] and sauces much better than al dente

[68 - 69] after 11 minutes i'm gonna come back and

[69 - 71] give this macaroni a taste and at this

[71 - 73] point it should be the opposite of al

[73 - 76] dente very undente basically so cook it

[76 - 78] to the point where it's very tender but

[78 - 79] not falling apart now i'm gonna drain

[80 - 81] off this pasta but first i'm gonna

[81 - 83] reserve a few scoops of pasta water to

[83 - 84] help me thin out the dressing for this

[84 - 86] salad in just a minute once that pasta

[86 - 87] is well drained off i'm gonna hit it

[87 - 89] with 25 grams of white distilled vinegar

[89 - 91] and a little squeezer of olive oil i'm

[91 - 93] gonna be doing this to all three salads

[93 - 95] in this video the vinegar brings acidity

[95 - 96] that we need to keep these salads in

[96 - 98] balance and that little bit of oil helps

[98 - 100] the noodle stay all slippy without that

[100 - 101] the noodles would clump together and

[102 - 103] that would lead to torn up frumpy pasta

[103 - 106] salad that is not pro next i'm gonna put

[106 - 107] the noodles into a mixing bowl to cool

[107 - 109] them off i want these back to about room

[109 - 111] temperature before any dressings go in

[111 - 113] and 20 minutes later this macaroni has

[113 - 115] cooled off and now into this bowl goes

[115 - 116] 30 grams of finely minced shallots that

[116 - 118] i've rinsed under cold water after

[118 - 120] cutting them and smaller is better on

[120 - 121] these shallots by the way and if you

[122 - 123] don't have a shallot try red onion that

[123 - 125] will work as well next in 60 grams of

[125 - 128] finely chopped celery again chop these

[128 - 129] as small as you can get them i really

[129 - 131] like the texture of raw celery but too

[131 - 133] large a chunk and all of a sudden it's

[133 - 135] punishing and fibrous so cut it small

[135 - 136] behind that goes 30 grams of thinly

[136 - 138] sliced scallions 100 grams of frozen

[138 - 140] peas yes this is totally hoosier but at

[140 - 142] the end of the day it's essential to a

[142 - 144] quality mac salad next is 100 grams of

[144 - 146] crispy chopped bacon to get this crispy

[146 - 147] i laid out three quarters of a pound of

[148 - 149] thinly sliced bacon on a wire rack and

[150 - 151] then a sheet tray and then load it into

[151 - 154] a 350f or 176c oven to render that fat

[154 - 156] and fry it up for about 30 minutes once

[156 - 158] the bacon is rendered and dark and all

[158 - 160] crisped up like this it's ready to come

[160 - 161] out and cool down if we did our job

[161 - 163] right that bacon should be stiff and

[163 - 165] crisp like this that looks perfect from

[165 - 166] there i'm gonna run my knife through it

[166 - 168] to chop it into little bacon bit side

[168 - 170] stuff and that looks great and it tastes

[170 - 172] very good 100 grams of that goes into

[172 - 174] the salad now for the salad dressing i

[174 - 176] made this little miracle whip ranch

[176 - 178] dressing hybrid situation that is super

[178 - 181] creamy and tangy and honestly would be

[181 - 183] good on top of just about any food so to

[183 - 184] make this into a high sided container

[184 - 186] goes one large egg 50 grams of sour

[186 - 189] cream 25 grams of dijon mustard 15 grams

[189 - 191] of sugar 10 grams of lemon juice 5 grams

[191 - 193] of worcestershire and 5 grams of salt my

[193 - 195] immersion blender goes in and now i'm

[195 - 198] gonna spin up this base oh yes and half

[198 - 200] clove of garlic goes in there as well

[200 - 201] forgot about that now everything's going

[201 - 203] to get spun up to combine and from there

[203 - 204] i'm going to stream in 300 grams of

[204 - 206] neutral oil i'm using light colored

[206 - 208] olive oil in this case extra virgin is

[208 - 210] not for mayonnaise it gets too bitter

[210 - 211] once that oil is fully streamed and

[211 - 213] everything is spun up till it's light

[213 - 215] emulsified and creamy looking we're good

[215 - 217] to go back to the salad once we got a

[217 - 219] healthy few dollops of that sauce in the

[219 - 220] bowl now i'm gonna add a splash of that

[220 - 222] pasta water the dressing here is pretty

[222 - 223] thick and the water helps evenly

[223 - 225] distribute it throughout this pasta

[225 - 227] salad and it helps the noodles absorb

[227 - 228] more dressing and i want to be clear

[228 - 230] this salad should have a lot of dressing

[230 - 232] but we don't want it swimming in lightly

[232 - 234] sweetened mayonnaise essentially that is

[234 - 235] no one's dream so tasting as we go is

[236 - 237] going to be the best way to know when

[237 - 238] we're in that sweet spot personally i

[238 - 240] think this needs a little bit more sauce

[240 - 242] i'm probably closer to 300 grams of this

[242 - 244] sauce in the bowl now total that's most

[244 - 245] of what we made now i'm gonna add five

[245 - 247] grams of chopped fresh dill then about

[247 - 249] 20 to 30 cranks worth of black pepper

[249 - 251] and then i'm gonna add a little bit more

[251 - 252] salt to make everything pop that last

[252 - 253] little bit's going to be up to you but

[253 - 255] keep in mind we're serving the salad at

[255 - 257] a cooler temp and cold food needs more

[257 - 258] salt to taste right i'm going to give

[258 - 260] this salad one more stir up to combine

[260 - 261] and then to prove that this salad is

[262 - 263] worthy of your respect i'm going to

[263 - 266] plate it up as if it were a fancy pasta

[266 - 268] or a proper restaurant style salad we're

[268 - 269] going to garnish this with some more

[269 - 271] fresh dill a few grinds of cracked black

[271 - 273] pep and a little bit of extra virgin

[273 - 275] olive oil this is a grown-ups macaroni

[275 - 277] salad you guys you can eat it by the

[277 - 279] pool eat it by the grill whatever you

[280 - 282] want let's taste this thing

[282 - 284] it's familiar elevated it's creamy it's

[284 - 285] kind of salty lots of interesting

[285 - 287] textures i didn't think it could be done

[287 - 289] creamy pasta salad has never been

[289 - 290] something that i've liked it's always

[290 - 293] been kind of dumpy kind of uh gross this

[293 - 295] tastes really good next pasta salad to

[295 - 297] get started again in goes 2 000 grams of

[297 - 299] water and 45 grams of salt that's gonna

[299 - 301] go on the boil and while that comes up

[301 - 303] to temp i think this is a good time to

[303 - 305] thank butcherbox for sponsoring this

[305 - 306] video butcherbox delivers high quality

[306 - 308] meticulously sourced meat and seafood

[308 - 311] right to your door the beef is 100 grass

[311 - 313] fed the chicken organic free range and

[313 - 315] all the seafood is wild caught

[315 - 317] sustainably personally i find that when

[317 - 318] i eat properly sourced meat and seafood

[318 - 320] that's super nutrient dense i tend to

[320 - 322] eat less and feel better probably

[322 - 325] because of omega-3s you guys grass-fed

[325 - 327] meats got a bunch of those in there and

[327 - 329] scientists say that those are very good

[329 - 330] for your bot and oh yeah the box i just

[330 - 333] got came with two free lobster tails and

[333 - 336] two free rib eyes what did you just say

[336 - 337] yes right now when you click the link in

[337 - 339] my description and buy your first box

[339 - 341] butcher box will send you two free

[341 - 343] lobster tails and two free 100 grass-fed

[343 - 345] ribeyes as a thank you when you click

[345 - 347] the link in my description you'll get

[347 - 349] your choice of five boxes for curated

[349 - 350] ones i like the beef and chicken

[350 - 352] personally that's what i got or you can

[352 - 353] go for a custom box that way you only

[354 - 355] get exactly what you like delivery is

[356 - 358] free you can cancel anytime and there

[358 - 360] will be free lobsters and rib eyes in

[360 - 362] the box did i mention that anyways all

[362 - 363] the grass-fed meat that i've had over

[363 - 365] the last week from butcherbox has been

[365 - 367] super delicious and i want to thank them

[367 - 368] for sponsoring this video next up is

[368 - 371] pesto pasta salad and the perfect shape

[371 - 372] for that is a shell the ridges on the

[372 - 374] outside paired up with the cavernous

[374 - 376] inside are going to hold a ton of chunky

[376 - 378] rustic pesto and as an added bonus

[378 - 379] they're the same size as the stuff we're

[379 - 381] gonna be mixing in as garnishes but more

[381 - 383] on that later once this water's up to a

[383 - 385] ripping boil in goes 225 grams of these

[385 - 386] shells and then i'm gonna cook these for

[386 - 388] 12 minutes again that's about three

[388 - 390] minutes past with the proper cook time

[390 - 392] on the box set we want soft pasta but

[392 - 394] not mushy pasta after 12 minutes that

[394 - 396] pasta is gonna get drained off and then

[396 - 397] in goes 25 grams of white distilled

[397 - 399] vinegar and a squeeze of extra virgin

[399 - 400] olive oil just like before that gets

[400 - 402] stirred up then flipped into a medium

[402 - 404] bowl for mixing and cooling i like to

[404 - 405] blow on this just a little bit to get

[405 - 407] that cooling kickstarted by the way very

[407 - 409] very hot pasta will tend to carry over

[409 - 411] cook quite a bit and then we risk it

[411 - 413] becoming mushy after about 20 minutes

[413 - 414] the shells are cooled down and ready to

[414 - 416] be turned into pasta salad first goes in

[416 - 419] my pesto 300 grams is a great place to

[419 - 420] start i'm very liberal with this stuff

[420 - 422] when it comes to pasta salad and to make

[422 - 424] this pesto into a food processor goes

[424 - 426] 100 grams of lightly toasted and then

[426 - 428] cooled pine nuts any nut will work here

[428 - 430] especially walnuts those are a good

[430 - 431] choice because they're soft like pine

[431 - 433] nuts and they're very cheap next in is

[433 - 435] 100 grams of basil the sweeter and

[435 - 437] greener the better here 20 grams of

[437 - 439] picked parsley no stems and then 30

[439 - 441] grams of shallot i've minced and rinsed

[441 - 442] these just like we did for the first

[442 - 443] pasta salad because they will break down

[444 - 445] faster in the food processor and then

[445 - 447] behind that goes 100 grams of grated

[447 - 450] parmesan cheese next is 225 grams of

[450 - 451] cold extra virgin olive oil it's been in

[451 - 453] the refrigerator for about 25 minutes

[453 - 455] this cooler oil helps keep this pesto

[455 - 457] green as the food processor tends to

[457 - 459] heat things up from friction as it spins

[459 - 461] and finally five grams of salt and 30

[461 - 462] grams of lemon juice the lid goes on and

[462 - 464] i'm going to spin this on high speed for

[464 - 466] 20 to 30 seconds or just until

[466 - 468] everything is well broken up there we go

[468 - 470] this is not the most traditional pesto

[470 - 471] ever made for sure but it is a perfect

[471 - 474] dressing for a cold noodle salad and

[474 - 476] it's also super easy to make i keep it

[476 - 478] in the fridge pretty often for like

[478 - 479] weeknight chicken or salmon i'm gonna

[480 - 481] start the pasta in the pesto together

[481 - 483] first before we add in any garnish the

[483 - 485] stuff i'm about to mix in is pretty soft

[485 - 486] and fragile and the continuous folding

[486 - 488] would break them down once everything's

[488 - 490] well coated and bright green in goes 200

[490 - 492] grams of halved mozzarella pearls and

[492 - 494] 200 grams of half cherry tomatoes these

[494 - 496] are sun gold tomatoes from my garden and

[496 - 497] they're probably the easiest to grow

[498 - 500] best tasting tomato on earth and a fun

[500 - 501] trick to cut a lot of these little bbs

[501 - 504] in half quickly is to use deli container

[504 - 505] lids i'll put a handful down in the

[505 - 507] bottom cover with a second lid and then

[507 - 509] use a serrated knife to zip them all in

[509 - 510] half you can probably do 15 to 20

[510 - 512] tomatoes at a time this way and it's

[512 - 513] really quick once the tomatoes then

[513 - 515] we're going to throw in a strong pinch

[515 - 516] of parmesan cheese and then using a

[516 - 518] paddle style utensil we're going to

[518 - 520] gently fold everything together and that

[520 - 523] looks great pesto pasta salad is a very

[523 - 525] fun variation on the theme and i think

[525 - 527] this style in particular blurs that line

[527 - 529] between pasta dish and proper salad to

[529 - 530] finish this we're gonna hit with some

[530 - 532] more pesto on top and then some grated

[532 - 535] parmesan and now all that's left to do

[535 - 538] is give it a taste

[538 - 540] this is a good tasting pasta salad it's

[540 - 542] salty and round and very herbal from all

[542 - 544] that basil the pine nuts bring some fun

[544 - 546] mystery i never splurge on those so

[546 - 549] that's uh sick all around just a totally

[549 - 551] pro pasta salad you guys and if you were

[551 - 553] twisting my arm making me grate this

[553 - 555] thing on the fly i'm gonna say

[555 - 558] 9.7 out of 10. next pasta salad here we

[558 - 561] go up next is mom style pasta salad or

[561 - 563] italian style i guess you could call it

[563 - 564] it's the kind that comes from the

[564 - 566] grocery store case in the suburbs where

[566 - 567] i grew up so starting with the pasta

[568 - 569] again this time rotini it's going to go

[569 - 571] into that 2 000 grams of water with 45

[572 - 573] grams of salt just like before and we're

[573 - 574] going to cook this three minutes past

[574 - 577] package instructions and then strain 25

[577 - 578] grams of vinegar goes in a splash of

[578 - 579] olive oil and then i'm going to stir it

[579 - 581] to combine and start to cool it off 20

[582 - 583] minutes later we've got noodles that are

[583 - 585] ready to party so into the bowl goes 150

[585 - 588] grams of bee man's classic italian

[588 - 589] dressing and to make that into a high

[589 - 591] sided container goes 25 grams of red

[591 - 593] wine vinegar 45 grams of white steel

[593 - 595] vinegar 20 grams of rinsed red onion 1

[595 - 597] garlic clove 15 grams of red bell pepper

[597 - 599] 25 grams of grainy mustard dijon mustard

[600 - 602] will also work 15 grams of sugar 5 grams

[602 - 604] of salt and a quarter teaspoon each of

[604 - 606] oregano basil black pepper and chili

[606 - 608] flake immersion blender goes in the base

[608 - 609] gets spun up and then i'm going to

[609 - 611] slowly stream in 200 grams of neutral

[611 - 613] oil again i'm using light colored olive

[613 - 615] oil here and i want to mention this

[615 - 616] dressing is going to be kind of tart but

[616 - 617] that's because it's designed to be

[617 - 620] paired with a lot of parmesan cheese and

[620 - 621] this pasta is going to need that acidity

[621 - 623] behind that dressing was 65 grams of

[623 - 625] small diced fresh mozzarella feel free

[625 - 627] to add cheddar or colby jack cheese

[627 - 629] cubes in place of that mott god knows

[629 - 631] your mom or grandma are out there

[631 - 633] throwing down on bright yellow cheddar

[633 - 635] in the salad next in is 100 grams of

[635 - 637] half large black olives 50 grams of

[637 - 639] sliced pepper and chinese 100 grams of

[639 - 641] sliced oil-packed sun-dried tomatoes the

[641 - 643] sun-drieds at my grocery store are

[643 - 644] actually super dried so i have to

[644 - 646] rehydrate them in water for three hours

[646 - 649] or so then i drain that water and top it

[649 - 650] with neutral oil these are gonna stay

[650 - 652] good in the refrigerator for basically

[652 - 654] forever they're super delicious and a

[654 - 656] great garnish for most foods i'm gonna

[656 - 658] add those in and then next in goes 60

[658 - 660] grams of small diced red bell pepper

[660 - 662] behind that 60 grams of sliced genoa or

[662 - 665] sopra sata style salami and 75 grams of

[665 - 667] grated parmesan cheese we want a lot of

[667 - 668] cheese in there but i am going to save

[668 - 670] just a little bit for later after we've

[670 - 671] tossed this together now i'm going to

[671 - 673] fold everything together and you might

[673 - 675] notice that i went really big on the

[675 - 676] garnishes here and that's because for me

[676 - 678] there should be an almost one-to-one

[678 - 681] ratio of pasta to chunks of stuff also

[681 - 682] this whole thing needs to be really

[682 - 684] heavily dressed with both dressing and

[684 - 687] parmesan cheese and the only way to tell

[687 - 688] if we're there is to give things a taste

[688 - 689] personally i think this needs a little

[690 - 691] bit more dressing a little bit more

[691 - 693] parmesan and a hint of salt that last

[693 - 695] mile of salinity is going to be up to

[695 - 697] you guys so make sure that you taste

[697 - 698] this often it can really make all the

[698 - 700] difference between a tepid pasta cell

[700 - 702] that people don't touch in a banging

[702 - 704] pasta cell that people text you about

[704 - 707] after the party praising your greatness

[707 - 709] when things are all salty cheesy and

[709 - 710] oily it's time to give this cell that

[710 - 712] fancy plate treatment to really pay

[712 - 714] respect and present it in the best

[714 - 716] possible light but honestly whether this

[716 - 717] is thoughtlessly shoved into a

[717 - 719] tupperware container or plated up on a

[719 - 722] 75 creighton barrel platter this stuff

[722 - 724] is gonna have a certain gravity to it at

[724 - 726] any party all three of these salads

[726 - 727] really need to be on the list of your

[727 - 729] barbecue sides to impress your buddies

[729 - 731] this summer and really i hope i've

[731 - 733] convinced you pasta salad when done with

[733 - 735] care is actually a really fun treat so

[736 - 738] here's to many more bowls of cold

[738 - 740] squishiness this summer

[740 - 759] let's eat this thing so so [Music]