The Wads. PO BOX 273593. Tampa, FL 33688-3593. My Recent Video: https://www.youtube.com/watch?v=vAZBCv-ErJI&list=PL06bBbX2BzSFY8E75Icyx5dDGFFnr_jm-&index=2. Get In My Belly Playlist: https://www.youtube.com/watch?v=Y0DyLtUo1XM&list=PL06bBbX2BzSFqaIMPP6VA1rlWmUiZVUTB. I N S T A G R A M: www.Instagram.com/TheWadSquad1. Full Italian Chopped Salad Website: https://www.pinterest.com/pin/AWVCFp8t57UAushF0U6EQ2aJmuNj25nCMQq-XEOZyCFoRz0rOCqRxqg/. Hey friends! Thanks so much for watching this recipe video in how to make THE BEST Italian chopped salad! It is seriously so delicious and you can make it for any time of day! SO GOOD! I hope you enjoy it as much as we do here! Thanks so much. . Best,. Kim!
NEW: Get ready for a crash course in chopping, dicing, and peeling all kinds of veggies. Plus make your very own Italian Dressing! https://itsprojectfoodie.com/recipes/italian-chopped-salad/. Download the App: https://goo.gl/skddt8. Channel Subscribe: http://www.youtube.com/c/ProjectFoodie. Website: https://itsprojectfoodie.com. Pinterest: https://www.pinterest.com/ItsProjectFoodie/pins/. Instagram: https://www.instagram.com/itsprojectfoodie/. Facebook: https://www.facebook.com/itsprojectfoodie/
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com. Instagram: http://www.instagram.com/mrsvitale. Official Facebook Page: http://www.facebook.com/LauraintheKitchen. Laura’s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel. Twitter: @Lauraskitchen
GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/italian-pasta-salad/. Seriously amazing Italian pasta salad recipe! This easy and delicious Italian salad has so many flavors and textures and the aroma is mouthwatering! It’s made with al dente rotini pasta, loads of refreshing veggies like tomatoes, cucumbers, bell peppers and onion; combined with salami, cheese, olives and more! I use an easy, homemade lemon dressing with dried herbs to bring everything together! You’ll love everything about this easy salad recipe! It’s perfect for picnics, barbecues or as a side to just about any meats! -- Connect with me on social media! ALL MY RECIPES can be found HERE: https://tatyanaseverydayfood.com/. *. COOKBOOKS: https://tatyanaseverydayfood.com/cookbooks/. *. Facebook: https://www.facebook.com/tatyanaseverydayfood. *. Instagram: https://www.instagram.com/tatyanaseverydayfood/. *. Pinterest: https://www.pinterest.com/tatyananesteruk/
This Italian pasta salad recipe is loaded with fresh and colorful vegetables, cheese, salami, and homemade Italian dressing. Toss with your favorite pasta to create an unforgettable dish.. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️. ITALIAN PASTA SALAD INGREDIENTS: ►8 oz Rotini Pasta (can also use tri-color). ►6 oz Salami, sliced into strips. ►10 oz Cherry tomatoes, halved (3 cups or 1 pint). ►1/2 English Cucumber, diced. ►1/2 medium Red Onion, diced. ►8 oz Fresh Mozzarella Pearls (or mozzarella balls halved). ►1/2 cup Black Olives, pitted and sliced. ►1/2 cup Kalamata olives, pitted and halved. ►1/2 cup Roasted Red Peppers, coarsely chopped. ►1/3 cup parsley, finely chopped. ►1 cup Italian Dressing. ITALIAN DRESSING INGREDIENTS: ►½ cup extra virgin olive oil. ►3 Tbsp white wine vinegar. ►1/4 cup Parmesan cheese, finely grated. ►1 Tbsp mayonnaise. ►1 tsp granulated sugar. ►1 garlic clove finely grated or pressed. ►1/2 tsp dried oregano. ►1/2 tsp dried parsley. ►1/2 tsp dried basil. ►3/4 fine sea salt or added to taste. ►1/2 tsp black pepper or to taste. PRINT RECIPE HERE: https://natashaskitchen.com/italian-pasta-salad/. KITCHEN EQUIPMENT IN THE VIDEO (affiliate): ►My go-to Food Scraper: https://amzn.to/2JYf0gf. ►Wooden Mixing Utensils: https://amzn.to/2w3onH9. ►Metal Colander: https://amzn.to/3aTBLws. ►Meal Prep Containers: https://amzn.to/2U6TDgk. ►Saucepan 3quart: https://amzn.to/2TKBUfI. ►Magnetic Measuring Spoons: https://amzn.to/33hCXXW. ►Red Dutch Oven: https://amzn.to/2vnpBga. ►White Round Serving Bowl: https://amzn.to/2w3JmJW. ►Glass Measuring Cups: https://amzn.to/2WctY8K. ►Citrus Zester: https://amzn.to/2U36RL9. ►Ramekin 4-Inch: https://amzn.to/2TKFxT0. ALWAYS IN MY KITCHEN (affiliate): ►My Favorite Cutting Board: https://amzn.to/2Y4AmQC. ►Hand Mixer: https://amzn.to/2xLQs36. ►Favorite Blender: https://amzn.to/2XZ52ms. ►Food Processor: https://amzn.to/32nToAY. ►Glass Bowls: https://amzn.to/2XIqvfo. ►Kitchen Scale: https://amzn.to/2XG9l1X. ►Glass Storage Containers: https://amzn.to/2xMhXcN. ►Knife Block Set: https://amzn.to/30gLuuO. ►Our Dinnerware Set: https://amzn.to/2Ob2TPm. ►My White Apron: https://amzn.to/2ZVrChv. FOLLOW ME: ►INSTAGRAM: https://www.instagram.com/NatashasKitchen. ►FACEBOOK: https://www.facebook.com/NatashasKitchen. ►PINTEREST: https://www.pinterest.com/NatashasKitchen. CONNECT: ►WEBSITE: https://natashaskitchen.com. ►ALL MY RECIPES: https://natashaskitchen.com/recipes/. Fan Mail: Natasha’s Kitchen. PO Box 161. Meridian, ID 83680. USA. #natashaskitchen #pasta #salad
Music by: http://www.bensound.com/royalty-free-music. To support me on Patreon: https://www.patreon.com/SimplySara. Visit Cooking with Avoir for a taste of the world’s cuisine. https://www.youtube.com/channel/UC_IfueZ1f-RCX8W7LPYHLnw. Visit Rick’s Youtube channel for some exciting classic and modern faire. https://www.youtube.com/channel/UCkOlmd_lMI9YHRcN1ffKbyQ
While the pasta is cooking, prep your veggies (lettuce, sun-dried tomatoes, olives, cucumbers, peppers, and artichokes). Once the pasta is tender, drain and rinse under cold water. Place oil, vinegar, honey, Italian seasoning, and granulated garlic in a large sealable container. Shake to combine the dressing.
This Chopped Italian Pasta Shaker Salad is super quick, super yummy, and can be modified easily. Give it a try and let us know what you think. P.S.
Oh, and for those FB Plus members out there, check out this great recipe for One Pot Tuscan Tomato & Turkey Sausage Pasta we pushed live earlier this week! 16 Like Featured. Programs.
For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20. In 20 minutes you can have this Italian Chopped Salad with all the goodness of an antipasto platter ready to serve. Loaded with salami, pepperoni, cheeses, olives, pepperoncinis, fresh veggies, and our favorite bottled Italian dressing, this restaurant-style salad is perfect for serving your family or a crowd any time of year.
You only need 6 ingredients to make this salad. Italian Chopped Salad Ingredients. chopped romaine; garbanzo beans; shredded mozzarella; diced salami; chopped tomatoes; Italian dressing* To keep things as easy as possible, I use store bought dressing for my salad. Look for a thicker/creamy-ish Italian dressing, as it helps to bind the ingredients. Leave that boring salad behind. My Italian Chopped Salad is chock-full of vegetables but gets a pop of flavor from bacon, GF pasta, and feta!
1 (16 ounce) bottle Italian salad dressing 2 medium (blank)s cucumbers, chopped 6 medium whole (2-3/5″ dia) (blank)s tomatoes, chopped. Directions. In a large bowl, combine the first 11 ingredients.
For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. MIX PASTA SALAD: In an extra-large bowl, mix together the cooked pasta, garbanzo beans, olives, mozzarella cheese, salami, tomatoes, red onion, cucumbers, and artichokes.
Toss with the Dressing and evenly coat. Season with salt and pepper. Cook the pasta according to package directions. while the pasta cooks, chop the salami, bocconcini, artichoke, red onion, tomatoes, green pepper, olives and pepperoncini into bite sized pieces.
Add the olive oil, lemon juice, herbs, garlic and salt and pepper to a.
List of related literature:
Add the ¼ cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.
If the salad needs a little bit more juice and love (it will of course depend on whatever you started with), drizzle it with olive oil and red wine vinegar and season it to taste with salt and pepper.
Natasha, lately I’ve noticed I have been recurring to your videos for dinner inspiration. I never know what to cook for my family of six. Your videos have been very helpful. Guess what’s for dinner tonight…this salad! Can’t wait! Thank you
Hi my name is Cheyenne I live in newfoundland and Labrador Canada when I started to watch your cooking shows I feel in love with it keep up the good work my husband loves every thing I have cooked from watching your program so keep up the good work I am still watching and learning something new every day.
If you can get Cains mayonnaise in your area please do and give it a try. It used to be made only in Maine and it tastes better than Dukes I guarantee you!:-)
hey girl…………love your channel don’t exactly know how I found it, but happy I did………………love your recipies…………you’re so versatile.thank you, for sharing………………….
Hey girl! My mom and I love your recipes. There are certain items you use and recipes you make that make me think you are from the KY-TN-VA area. Where are you from?
Hello Sara and Jamie, I absolutely love your videos and recipes, you two are so dang cute! Please tell me where you got your yellow salt and pepper grinders from. Can’t wait to see more, Love from Oregon!
I follow you on Pinterest and I saw that you pinned this, so obviously I had to too! I’m going to try it out for my family Christmas party in a couple weeks! It looks so good!
Made this salad today and it is so yummy and satisfying! Loved it! Everything you make is so delicious I must say:) thank you for these awesome videos!!
Laura I love all of your recipes so so much. I watch you everyday! I would really appreciate if you made some more light delicious meals (only sometimes):)
I’ve always wanted to be chef but I ended up to be something else which I think still great. So, my suppressed dreams have been satisfied by watching your videos and I feel like I went to University of Laura V. Hahaha call me crazy but I have recreated a lot of your recipes and I am thankful coz I can still follow my dreams through YouTube!
Quickly cutting cherry tomatoes: place a plate on the table upside-down and gather all the tomatoes inside the ring of the bottom of the plate. Put another plate on top of the tomatoes rightside-up. Glide that knife right thru every tomato, like butter.
This was crazy good! Probably the best pasta salad I’ve ever made. I use cider vinegar ( using about 1/3 cup) instead of wine vinegar. Also I just added the shredded parmesan directly to the salad itself. Since I had flat leaf parsley in the refrigerator I used that instead of the dried. I never thought of putting a little bit of mayonnaise in my salad dressing but I think it helps the dressing stick to the pasta and veggies a little better. Thank you for such a wonderful recipe! I’ll be making this again and again.
Experimenting each dish many times till it reaches perfection, making videos, making vlogs, making other food, having guests over, editing all those videos, social life, social networking, spending time with Joe while not doing the above things, buying different things, travelling… am I the only one who goes mad when I try to think of how Laura finds time to do all these things and much more?
Found your YouTube page recently and loving it! My 12 year old daughter and I made this tonight and we loved it! Thanks! Looking forward to trying all your other recipes!
Hi Natasha! I’m a big fan even though I’m under 10 but I really love your videos and I CANT STOP WATCHING THIS I pretty much remember all the ingredients and I just want to say I love ur videos and all the creative food making!
Made this today for our daughters birthday! soooo delicious!!!! And made other recipes from your site also! your recipes are just amazing. They never disappoint! thank you!
Hi Natasha!!!! Not only Food Networks Pioneer Woman lifted, one of your recipes…. BUT VALERIE BERTONELLI, also just STOLE your pasta salad recipe. It’s under the title,”Backyard Beach Party” on the food network today from 8:30-9:00am eastern time. LOLOLOLOLOL….. you are doing something right. Contact your attorney.
We call what you call salami, Summer sausage. You like olives? Oh man, we are on a break if so, I hate that shizz! Artichoke hearts are a solid A+ though.
such a good idea! something i would love to see you make is a seafood lasagne. i just watched your original lasagne recipe and you mentioned a seafood version… that sounds so good! love your videos:D
Good morning Tatyana! They say you eat with your eyes first and this colorful salad does the trick! It looks so delicious….you hit on another wonderful side dish Tatyana, great video. This pasta salad will make a wonderful side for me to take to my friends cook-out. Liking that lemon dressing, you can’t go wrong with LEMON anything…. Have a lovely day Tatyana!
I make a lot of my own salad dressing bc the store ones almost always have bad oils in them like soybean or canola, which can be easily replaced with olive or avocado oil when you make your own. I also love to add maple syrup in the dressing as a sweetener. It really blends well. I’ve tried honey but it only works in certain dressings.
Oops sorry just saw this now my gmail dont show the videos Yum looks delicious i am making this soon with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Love this, too. I’m Italian, too. And actually love this version of antipasto. Don’t like the version with the anchovies (hairy fish!) LOL. Everything here looks good to me!
That looks so good, Sara. I never heard of adding meat to pasta salad, so look forward to trying that idea. I followed your recipe for Creamy Chicken Florentine this past week (cutting it down to a third of the recipe = four servings) & we so enjoyed it. It already is a favorite for us. Thank you for all the ideas & wonderful dishes you share.
I would honestly love more salad recipes. I’m trying to eat healthier and I really enjoy salads, but I find myself eating the same thing all the time, so new ideas would be great.
Like your recipe and organization of ingredients will have to try it. What does your Italian seasoning you add to your dressing consist of? Did you add vinegar? Please let me know. Thank you.
I’ve made several of her recipes including this one, and I’m watching it again because I plan to make it again…it’s so good but I get so annoyed when she’s eating it’s not cute. So annoying
Laura, I absolutely love your recipes and shows! A little heads up, putting Garlic in Olive oil will grow botulism, especially when stored and not consumed right away. Thanks for all your wonderful recipes!
I love adding sun dried tomatoes in my antipasto along with provolone, Genoa salami, prosciutto, pepperencini!!! Try it it’s so delicious! That salad looked divine!
To cut your cherry tomatoes quicker and all at once place between two flat lids and cut in between the lids to cut the tomatoes in half! Learned that from Rachael Ray!
This looks delicious! I would leave out the mozzarella and sausage for my version because I have to stick to a low fat diet. I look forward to seeing more salad recipes!
Could you do another Valentine’s Day meal again this year? My husband and I have a newborn at home and I would like to prepare an easy, but special meal for us… Thanks!!
@Laura in the Kitchen Hii Laura, since I saw and subscribed to your channel, I have found a love for cooking and it is amazing. Thanks:) I have one request for you if it is possible, can u make Swiss roll?
hey Laura.. have u made a Kitchen Tour video? if you haven’t please make one. we would like to see your entire kitchen and whats in each cabinet/drawer.. such a pretty kitchen you have.. cant wait to see^^ ❤ huge fan from Indonesia
Can I just say that is one of the largest single cloves of garlic i have ever seen?!?! Maybe it’s the angle or the small dish it’s in but it looks like it’s as big as my whole thumb lol.
Wow! I am gonna make this one day, soon! Thanks Natasha. I have tried quite a few of your recipes and they have all come out very well! I do love your enthusiasm. You add that most important (and most often missing or elusive) ingredient, that makes cooking an adventure. Thanks once again
There is no wonder why you are so popular, Sara. You are so detailed and explain everything so well. Your kitchen looks like there is so much love in it. U R AMAZING!!!!!
Dear Mrs.vitale, How are you? i hope youre doing great! My name is sally Im 18 yrs. old and i just want to take the time and thank you for being such an inspiration, one day i wanted to learn how to cook cause to be honest thats not my talent lol but im tryin,so i love watching videos on youtube and i decided that youtube would be the right place to find videos on how to cook and thats when i found you lol and at first i didnt think you were the right one to watch idk but the more i watch your videos faithfully i just fell inlove and inspired by you!!! i already made the baked loaded potato soup and its turned out amazing now im doing your baked mac and chesse!!! so crazy cause before i wouldnt even bother to pick up a knife cause i was scared lol i really cant wait for your cooking book to come out and im dying to meet you!! hopefully you read this but thank you sooo so much on being so inspirational your so funny and such a doll, thank you for taking the time and making cooking videos your such an amazing soul!!! take care! LOVE, Sally xoxox
I once made a salad. It was like a casual starter salad. It had carrot, banana, lettuce, tomato, cucumber and lemon juice to make it a bit more sour and a bit more fruity. 🙂 hoped this helped.
We’re going into Summer soon and I cannot wait to make this. Every single ingredient in it is my absolute favourite!!! Thanks so much Tatyana for another super delicious recipe:)
LOL Laura, I can never say no to spicy, but let me tell you… My GI tract does not appreciate it, if you know what I mean. For a second, I thought that’s what you were alluding to LOL!
Back in the day, assembling an antipasto salad is the main reason I loved restaurants with salad bars. Buying $30 worth of ingredients for a couple of salads seemed crazy to me.
I always wonder this when I watch american cooking shows/videos… Don’t you guys have garlic “crushers”? I mean sometimes you want it chopped but when you want it fine the crushers are so much handier than graters. Am I the only one wondering about this? ☺️
Natasha, lately I’ve noticed I have been recurring to your videos for dinner inspiration. I never know what to cook for my family of six. Your videos have been very helpful. Guess what’s for dinner tonight…this salad! Can’t wait! Thank you
Hi my name is Cheyenne I live in newfoundland and Labrador Canada when I started to watch your cooking shows I feel in love with it keep up the good work my husband loves every thing I have cooked from watching your program so keep up the good work I am still watching and learning something new every day.
Sara you are such a cool cat! You’re just a breath of sunshine on a cold rainy girl. Keep on cookin sweetie and we’ll keep tuning in!
If you can get Cains mayonnaise in your area please do and give it a try. It used to be made only in Maine and it tastes better than Dukes I guarantee you!:-)
hey girl…………love your channel don’t exactly know how I found it, but happy I did………………love your recipies…………you’re so versatile.thank you, for sharing………………….
Can I just say I am new to your channel……I have already tried 4 recipes from your channel alone……..THANK YOU FOR MAKING IT LOOK EASY AND IT WAS….
Hey girl! My mom and I love your recipes. There are certain items you use and recipes you make that make me think you are from the KY-TN-VA area. Where are you from?
Hello Sara and Jamie, I absolutely love your videos and recipes, you two are so dang cute! Please tell me where you got your yellow salt and pepper grinders from. Can’t wait to see more, Love from Oregon!
Hi Laura! I’ve been watching your videos for years.. I would like to know if you can make anything for the people that is lactose.
I follow you on Pinterest and I saw that you pinned this, so obviously I had to too! I’m going to try it out for my family Christmas party in a couple weeks! It looks so good!
Criszilla you said Laurita not Laura her awesome name is Laura Vitale not Laurita just wanted to tell you that not being a hater
NON NOMINARE IL NOME DELL’ITALIA INVANO GRAZIE QUESTA NON È UNA RICETTA ITALIANA MA UNA SCHIFEZZA INVENTATA DAGLI AMERICANI GRAZIE
Made this salad today and it is so yummy and satisfying! Loved it! Everything you make is so delicious I must say:) thank you for these awesome videos!!
Laura I love all of your recipes so so much. I watch you everyday! I would really appreciate if you made some more light delicious meals (only sometimes):)
looks sooo good!!! i’ve seen ads for Dukes but never tried it. and yes, the options for ingredients are endless. thanks for sharing:D
I’ve always wanted to be chef but I ended up to be something else which I think still great. So, my suppressed dreams have been satisfied by watching your videos and I feel like I went to University of Laura V. Hahaha call me crazy but I have recreated a lot of your recipes and I am thankful coz I can still follow my dreams through YouTube!
Quickly cutting cherry tomatoes: place a plate on the table upside-down and gather all the tomatoes inside the ring of the bottom of the plate. Put another plate on top of the tomatoes rightside-up. Glide that knife right thru every tomato, like butter.
This was crazy good! Probably the best pasta salad I’ve ever made. I use cider vinegar ( using about 1/3 cup) instead of wine vinegar. Also I just added the shredded parmesan directly to the salad itself. Since I had flat leaf parsley in the refrigerator I used that instead of the dried. I never thought of putting a little bit of mayonnaise in my salad dressing but I think it helps the dressing stick to the pasta and veggies a little better. Thank you for such a wonderful recipe! I’ll be making this again and again.
Per favore ti scongiuro, fermati! Non ingiuriare ancora la nostra cucina! Una porcheria che di italiano non ha assolutamente niente!
Experimenting each dish many times till it reaches perfection, making videos, making vlogs, making other food, having guests over, editing all those videos, social life, social networking, spending time with Joe while not doing the above things, buying different things, travelling… am I the only one who goes mad when I try to think of how Laura finds time to do all these things and much more?
Found your YouTube page recently and loving it! My 12 year old daughter and I made this tonight and we loved it! Thanks! Looking forward to trying all your other recipes!
Hi Natasha! I’m a big fan even though I’m under 10 but I really love your videos and I CANT STOP WATCHING THIS I pretty much remember all the ingredients and I just want to say I love ur videos and all the creative food making!
Made this today for our daughters birthday! soooo delicious!!!! And made other recipes from your site also! your recipes are just amazing. They never disappoint! thank you!
Hi Natasha!!!! Not only Food Networks Pioneer Woman lifted, one of your recipes…. BUT VALERIE BERTONELLI, also just STOLE your pasta salad recipe. It’s under the title,”Backyard Beach Party” on the food network today from 8:30-9:00am eastern time.
LOLOLOLOLOL….. you are doing something right. Contact your attorney.
We call what you call salami, Summer sausage. You like olives? Oh man, we are on a break if so, I hate that shizz! Artichoke hearts are a solid A+ though.
such a good idea! something i would love to see you make is a seafood lasagne. i just watched your original lasagne recipe and you mentioned a seafood version… that sounds so good! love your videos:D
Good morning Tatyana!
They say you eat with your eyes first and this colorful salad does the trick!
It looks so delicious….you hit on another wonderful side dish Tatyana, great video.
This pasta salad will make a wonderful side for me to take to my friends cook-out.
Liking that lemon dressing, you can’t go wrong with LEMON anything….
Have a lovely day Tatyana!
I make a lot of my own salad dressing bc the store ones almost always have bad oils in them like soybean or canola, which can be easily replaced with olive or avocado oil when you make your own. I also love to add maple syrup in the dressing as a sweetener. It really blends well. I’ve tried honey but it only works in certain dressings.
Oops sorry just saw this now my gmail dont show the videos Yum looks delicious i am making this soon with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Absolutely love the splash of colours, makes it look that much more eye catching and appealing. Thank you Tatyana for another amazing recipe
Oh man! This had me cracking! You are just great! And just for the record, I did say when for the 1/2 cup you just didn’t listen! recipe looks great!
Love this, too. I’m Italian, too. And actually love this version of antipasto. Don’t like the version with the anchovies (hairy fish!) LOL. Everything here looks good to me!
That looks so good, Sara. I never heard of adding meat to pasta salad, so look forward to trying that idea. I followed your recipe for Creamy Chicken Florentine this past week (cutting it down to a third of the recipe = four servings) & we so enjoyed it. It already is a favorite for us. Thank you for all the ideas & wonderful dishes you share.
Wow, you own a new Global knife I did not notice this one before. That is a G16 or G17 right? Nice salad btw. Thank you for sharing.
I would honestly love more salad recipes. I’m trying to eat healthier and I really enjoy salads, but I find myself eating the same thing all the time, so new ideas would be great.
Hi @Laura in the Kitchen wt nail polish color is that? Can u plz tell us.. I loove it soo much.. I gotta have it!.lol..
Love ur videos!:)
I think you’re so darling! I love watching your little recipes, I’m not the best cook but your recipes are simple for the gal who can’t cook ☺️
Like your recipe and organization of ingredients will have to try it. What does your Italian seasoning you add to your dressing consist of? Did you add vinegar? Please let me know. Thank you.
I’ve made several of her recipes including this one, and I’m watching it again because I plan to make it again…it’s so good but I get so annoyed when she’s eating it’s not cute. So annoying
Laura, I absolutely love your recipes and shows! A little heads up, putting Garlic in Olive oil will grow botulism, especially when stored and not consumed right away. Thanks for all your wonderful recipes!
O My God I love your smiling your acting you are a an angel to me my dear thanks u by heart dear
May God Bless U May u live long my
Dear sister..
I love adding sun dried tomatoes in my antipasto along with provolone, Genoa salami, prosciutto, pepperencini!!! Try it it’s so delicious! That salad looked divine!
To cut your cherry tomatoes quicker and all at once place between two flat lids and cut in between the lids to cut the tomatoes in half! Learned that from Rachael Ray!
This looks delicious! I would leave out the mozzarella and sausage for my version because I have to stick to a low fat diet. I look forward to seeing more salad recipes!
Could you do another Valentine’s Day meal again this year? My husband and I have a newborn at home and I would like to prepare an easy, but special meal for us… Thanks!!
@Laura in the Kitchen Hii Laura, since I saw and subscribed to your channel, I have found a love for cooking and it is amazing. Thanks:)
I have one request for you if it is possible, can u make Swiss roll?
hey Laura.. have u made a Kitchen Tour video? if you haven’t please make one. we would like to see your entire kitchen and whats in each cabinet/drawer.. such a pretty kitchen you have.. cant wait to see^^ ❤
huge fan from IndonesiaCan I just say that is one of the largest single cloves of garlic i have ever seen?!?! Maybe it’s the angle or the small dish it’s in but it looks like it’s as big as my whole thumb lol.
Wow! I am gonna make this one day, soon!
Thanks Natasha.
I have tried quite a few of your recipes and they have all come out very well!
I do love your enthusiasm.
You add that most important (and most often missing or elusive) ingredient, that makes cooking an adventure.
Thanks once again
There is no wonder why you are so popular, Sara. You are so detailed and explain everything so well. Your kitchen looks like there is so much love in it. U R AMAZING!!!!!
Dear Mrs.vitale, How are you? i hope youre doing great! My name is sally Im 18 yrs. old and i just want to take the time and thank you for being such an inspiration, one day i wanted to learn how to cook cause to be honest thats not my talent lol but im tryin,so i love watching videos on youtube and i decided that youtube would be the right place to find videos on how to cook and thats when i found you lol and at first i didnt think you were the right one to watch idk but the more i watch your videos faithfully i just fell inlove and inspired by you!!! i already made the baked loaded potato soup and its turned out amazing now im doing your baked mac and chesse!!! so crazy cause before i wouldnt even bother to pick up a knife cause i was scared lol i really cant wait for your cooking book to come out and im dying to meet you!! hopefully you read this but thank you sooo so much on being so inspirational your so funny and such a doll, thank you for taking the time and making cooking videos your such an amazing soul!!! take care! LOVE, Sally xoxox
I once made a salad. It was like a casual starter salad. It had carrot, banana, lettuce, tomato, cucumber and lemon juice to make it a bit more sour and a bit more fruity.
🙂 hoped this helped.
We’re going into Summer soon and I cannot wait to make this. Every single ingredient in it is my absolute favourite!!! Thanks so much Tatyana for another super delicious recipe:)
LOL Laura, I can never say no to spicy, but let me tell you… My GI tract does not appreciate it, if you know what I mean. For a second, I thought that’s what you were alluding to LOL!
Back in the day, assembling an antipasto salad is the main reason I loved restaurants with salad bars. Buying $30 worth of ingredients for a couple of salads seemed crazy to me.
I always wonder this when I watch american cooking shows/videos… Don’t you guys have garlic “crushers”? I mean sometimes you want it chopped but when you want it fine the crushers are so much handier than graters. Am I the only one wondering about this? ☺️
“I’m sorry I wasted my money on you!!!” I don’t eat meat, but I LOVE basically every other ingredient (especially artichokes )