PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)

Summary by Krater

The creator demonstrates how to make three elevated pasta salad variations: a classic creamy macaroni salad, a pesto pasta salad with mozzarella and cherry tomatoes, and an Italian-style pasta salad with salami, olives, and cheese.

From the video

Answers: How do you make elevated pasta salads that taste really good?

• creamy macaroni pasta salad
• pesto pasta salad
• Italian-style pasta salad
• pasta cooking ratios
• homemade dressings

Ingredients

• 45g salt
• 2000g water
• 225g elbow macaroni
• 25g white distilled vinegar
• null olive oil
• 30g minced shallots
• 30g finely chopped celery
• 100g frozen peas
• 100g bacon
• 1 large egg
• 50g sour cream
• 25g Dijon mustard
• 15g sugar
• 10g lemon juice
• 5g Worcestershire sauce
• 1/2 clove garlic
• 300g neutral oil
• 5g fresh dill
• 20-30 cranks black pepper
• 225g pasta shells
• 100g toasted pine nuts
• 100g basil
• 20g parsley
• 100g grated parmesan
• 225g cold extra virgin olive oil
• 200g mozzarella pearls
• 200g cherry tomatoes
• 225g rotini pasta
• 150g Bman's Italian dressing
• 25g red wine vinegar
• 20g red onion
• 15g red bell pepper
• 25g grainy mustard
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp chili flakes
• 65g fresh mozzarella
• 100g black olives
• 50g pepperoncini
• 100g sun-dried tomatoes
• 60g salami

What it concludes

• A 2.25% salt-to-water ratio is just the right amount to properly season pasta salad.
• Cooking pasta 3 minutes longer than package instructions helps it hold onto dressings and sauces much better.
• Tossing warm drained pasta with white distilled vinegar and olive oil adds necessary acidity and keeps noodles slippery so they do not clump.
• Using light-colored olive oil for mayonnaise-based dressings prevents the flavor from becoming too bitter.
• Cold food needs more salt to taste right, so adjust seasoning after the pasta salad has cooled.