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zakruti.com » Dish recipes » Food Wishes
The Perfect Picnic Pasta Salad

The Perfect Picnic Pasta Salad

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Rating: 4.5; Vote: 2
No matter what pasta shape you use, or which ingredients you add, as far as I m concerned there s only one proper technique for building what we re modestly calling the Perfect Picnic Pasta Salad. Barb: Hi chef John! I'm so glad you explained what a picnic salad is. My mom & I, always made German potato salad with a vinaigrette/bacon drippings dressing for picnics, just because there is no mayonnaise that needs to be kept chilled. Plus in the winter months, we can have it served warmed. Of course after it's made, it's best to stored in the fridge. Just for the sake of longevity. Not to mention, it's one of those kind of dishes that ALWAYS tastes better the next day, after making! Thanks for the pasta salad recipe! I'm going to try this, next weekend. Take care luv!
Date: 2021-06-08

Comments and reviews: 9


I made your deli Macaroni salad a few weeks back with Penne and it was a mistake. Macaroni is the pasta marsupial carrying sauce in its hollowed out belly making it THE ONLY TYPE of pasta as it holds the dressing much better. My counterfeit Deli Macaroni Salad made with Penne was dry and inedible the next day. All those spirally fins means greater exposure to the air.
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Nice recipe. I think for a main dish or heartier salad I'd add a cup of roast or toasted salted sunflower seeds, pepita's, or hazelnuts, about a cup of hummus or chickpeas, or really crispy crumbled bacon(A slotted spoon is a bit more effective for mixing salads like this. )
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When I was a kid pasta salad was boiled macaroni, canned black olives, some tomatoes, cubed cheddar cheese and a bottle of Wishbone Italian Dressing. People ate it because it was there, but I don't think anyone actually loved it.
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Jeff John could you make some recipes for individuals like me who have no love for any vegetables and are extremely picky? I can only really eat like onions. Shameful I know.
I really need recipes to help me be healthier.

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Come on chef jon. You don't need drizzle in the oil so slowly in a vinaigrette that has a generous amount of mustard. Mustard is a natural emulsifier no need for the gradual drizzling of the oil rookie mistake
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I felt like you were speaking to me regarding the mustard. You must read minds!
I hate mustard!
But I will try, for you oh wait, did you just say the BAD word! Peas, I hate peas too!

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Your videos always start off normal sound then end up getting really quiet.
I just made the strawberry syrup with club soda drink from like 10 years ago! It still tasted good!

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. but then you'd have to clean a blender and I don't.
Errr. I always just put some water in my blender, plus a few drops of dishwashing soap, and turn it on.

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I cook my vegetable the same way. In with the pasta, near the end, but I would have definitely put the carrots in before everything else. A good bit before.
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