Lemony Summer time Pasta Salad

 

Homemade: Lemon Vinaigrette Pasta Salad!

Video taken from the channel: Claudia Sulewski


 

Lemony Macaroni Salad l Freshly Made | Whole Foods Market

Video taken from the channel: WholeFoodsMarket


 

3 Pasta Salad Recipes | No Mayo + Easy Summer Entertaining

Video taken from the channel: The Domestic Geek


 

Easy Pasta Salad 3 Delicious Ways

Video taken from the channel: The Domestic Geek


 

Caprese Pasta Salad Recipe by Laura Vitale Laura in the Kitchen Episode 160

Video taken from the channel: Laura in the Kitchen


 

How to Make Italian Pasta Salad | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


 

Barefoot Contessa Makes Lemon Fusilli with Arugula | Food Network

Video taken from the channel: Food Network


 

Homemade: Lemon Vinaigrette Pasta Salad!

Video taken from the channel: Claudia Sulewski


 

Summer Pasta Salad with Shrimp Everyday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

3 Pasta Salad Recipes | No Mayo + Easy Summer Entertaining

Video taken from the channel: The Domestic Geek


 

Lemony Macaroni Salad l Freshly Made | Whole Foods Market

Video taken from the channel: WholeFoodsMarket


 

Caprese Pasta Salad Recipe by Laura Vitale Laura in the Kitchen Episode 160

Video taken from the channel: Laura in the Kitchen


 

Easy Pasta Salad 3 Delicious Ways

Video taken from the channel: The Domestic Geek


 

How to Make Italian Pasta Salad | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


Cook the pasta according to package directions. Drain, and under a little cold water. Set aside in a large salad bowl. In a large skillet over medium heat, add zucchini, squash and 1-2 Tbsp olive oil. Cool, crisp cucumbers, sweet peppers, salty chunks of feta, and tender pasta mix and mingle with a simple, creamy dressing made with the zest and juice of a lemon, some garlic, and Duke’s® Real Mayonnaise.

When you’re making simple salads. A colorful assortment of fresh seasonal produce is the highlight of this tasty summer pasta salad. Tossed with a dressing made with fresh-squeezed lemon juice, grated zest, garlic, and a splash of cream, it makes a great side dish to serve with grilled entrées like steak, chicken and skewered shrimp. Easy pasta salad variations.

Preparation. Cook pasta according to package directions until al dente. Drain and rinse with cold water, and set aside. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt and pepper. Set aside.

Place pasta in a large bowl, and add peas, zucchini, pine nuts, parmesan, lemon zest, and basil. Cook the pasta al dente according to the instructions on the package, rinse with cold water and set aside. While the pasta is cooking, roast the red peppers. Cut off the bottom and top of the peppers and remove all seeds and membranes. Cut into approximately 2-3 pieces so the pepper can sit skin side up on a baking sheet.

Boil bowtie pasta according to package directions, cooking until al dente and then rinsing in cold water and straining. In large bowl, combine cucumber, bell pepper, tomatoes, parsley, and feta. In small bowl, whisk together all dressing ingredients then pour over top of veggies.

Instructions. 1. Chop and slice veggies and hearts or palm as notes above and add to a large bowl. 2. In a separate small bowl or jar, combine dressing ingredients. Bring a small pot of water to a boil, add the asparagus, and boil for two minutes.

Pour into a strainer and rinse well with cold water to stop the cooking. Add the pasta, all the vegetables, herbs, and one tablespoon of the lemon zest to a very large bowl. Stir to combine. This light salad features a refreshing mix of pasta, Kalamata olives, grape tomatoes and red peppers – which alone, could be enough for some, but adding delicious Johnsonville Chicken Kabobs and summer sausage give the dish the satisfying flavors you crave.

This lemony pasta salad with field peas is so bright and refreshing, and it combines everything we love about a perfect pasta salad. The fresh herbs bring flavor, the lemon adds brightness, the honey lends sweetness, and the Dijon provides a much-needed kick.

List of related literature:

Substitute 1 teaspoon minced fresh thyme for oregano, 2 teaspoons grated lemon zest for red pepper flakes, and 9 ounces frozen artichoke hearts, thawed and patted dry, for zucchini.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

After draining excess liquid, we dressed the squash with Parmesan, fresh basil, lemon juice, and garlic for an easy, flavorful side dish that tasted like summer.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

After draining the excess liquid, we dressed the squash with Parmesan, fresh basil, lemon juice, and garlic for an easy, flavorful side dish that tasted like summer.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Place the zucchini, squash, eggplant, mushrooms, shallot halves, Sherry vinegar, thyme, ¼ cup of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl; toss to combine, coating all the vegetables.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

WHISK together the oil, lemon juice, parsley, anchovies, capers, and lemon zest; season with ½ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the bread crumbs, cheese, parsley, chives, ½ teaspoon of the salt, and the pepper to the zucchini mixture and toss gently but thoroughly.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the arugula, basil, tomatoes, the remaining 5 tablespoons olive oil, the salt, pepper to taste, and the lemon juice.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Inspired by the bright, fresh flavors of this classic summer soup, we set out to create a pasta salad that would be equally colorful and fresh­tasting.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide pasta bowl.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Plate the pasta, and top with a handful of arugula (optional), a sprinkle of crushed red pepper (optional), and a heavy-handed dusting of Parmesan (not optional).

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

View all posts

120 comments

Your email address will not be published. Required fields are marked *

  • Hey! The BLT Pasta Salad made my mouth water. When I went on Vacation I saw something similar (Caeser) Pasta Salad. When I came back I made a few videos on how to make them. It would make my day (even week) if you watched those videos and commented. They are called “How to Make Caeser Pasta Salad.” Thanks! <3

  • The dressing was just too thin to properly stick to the pasta. It needed lots of extra body and thickness. Next time I am adding it plus some of the tomatoes, peppers and onions into a blender to make something pasty like. It’s gotta be thick to stick.

  • Love all of these recipes. My son lives with me and works straight nights. I look for recipes that I can make, stick in the fridge and he can eat at his leisure. All 3 of these fit the bill and since he is a pasta nut, he’ll like all of them. Love your videos both for the recipes and the corny puns!:-) P.S. Looking forward to the return of “Friday Night Supper Club”.

  • I’ve love watching cooking and recipe videos on YouTube but I never actually make anything. It’s always too difficult for me but I enjoy watching them nonetheless. But I actually made this and WOW. I’ve always loved pasta salad and this seemed like a super easy recipe and its AMAZING. I’m slightly ashamed to say I nearly finished the entire thing by myself in about 4 days! Will definitely be making this again…I’ll just have to pace myself this time lol

  • about boiling water… most Europeans I know (me included) actually own an electric kettle for boiling water. not only is it useful for tea and coffee, but also for cooking pasta! warming up a liter or more of cold water on the stove alone uses up A LOT of energy.

  • please put a video of how you organise your refrigerator… I made few dishes from your meal prep but my refrigerator got overcrowd… yours look so sexy… please please please…

  • Hey! The BLT Pasta Salad made my mouth water. When I went on Vacation I saw something similar (Caeser) Pasta Salad. When I came back I made a few videos on how to make them. It would make my day (even week) if you watched those videos and commented. They are called “How to Make Caeser Pasta Salad.” Thanks! <3

  • Excellent! Thanks… So much better than My Momma’s Pasta Salads. They were always a little too “Yankee” for this Southern Born and Raised kid. Liked my neighbor’s or even the School’s Pasta Salads than my Mom’s. We helped her out later in her life and she got it together. All Good!

  • Haha I just posted a Greek Macaroni Salad… so i guess it’s a „my mommas“ salad���� just died laughing… love these salad recipes❣️���� greetings from my channel

  • OMG…. *I LOVE YOU….INA.* I will *marry you* right now. Ina “WHISPERS” when she talks. SEXY….SEXY….SEXY. And….she can also cook.

  • I stumbled upon your channel yesterday and after watching this video, I subscribed. In my opinion this is one of the best cooking channels I found on YouTube so far! Thank you for your labor of love ��

  • I just made it and the sauce isn’t really that good. I’ll probably never make this again. Dont go waste 42 dollars at kroger like I did if you’re here reading honest reviews.

  • The simplicity of your videos makes it so much LESS overwhelming. I now look forward to cooking. Make at least 2 of your recipes every week and can’t wait to make more! Thank you!

  • As a guy, the only thing delicious in this video is…

                                                               that basil. Love me some basil baby.

  • I’m usually with Ina, but the whole pieces of lemon really through me off. I wouldn’t mind it on the side to perhaps squeeze on top. But I’m just not sure about eating whole lemon slices, with rind, in a salad. Thoughts?

  • I LOVE this recipe! In college, I would make a huge batch of this and my roommates and I could eat from it for about a week. Tip for meal prep don’t add the dressing until you’re ready to eat it. We would spoon a portion into a bowl and drizzle the dressing on top. It became a staple because it was fast, delicious, and we could get all the ingredients at the dollar store (don’t knock the dollar store for food if you’re in a bind…or just a broke student!).

  • Hi! Thanks for this great video!!
    I love your pasta salad recipes!
    It’s so nice to have new and delicious
    variations on a pasta salad!
    Nancy

  • I overall liked your recipe….good ratios and I looked at the Tupperware lid and though, I gotta see this…….nice and thank you.

  • Oh my, these are super easy to make, looks delicious, I am so sure that today since I have guests coming by to eat Carribean food, I am going to make the BLT salad!!!

  • Beautiful salads. To make the Bloody Mary salad vegan just substitute soy sauce or coconut aminos for The Worcester sauce (which contains anchovies).

  • pasta salads are my favorite lunch for summer! thank you for the recipes, as an uni student it’s so hard to think what to cook easy

  • I hate raw onions. They completely dominate the other ingredients and ruin the overall balance of the dish. I don’t get why people add them to recipes.

  • I bought the ingredients for it today:). Im going to use just baby spinach instead of the arugula spinach mix. thumbs up for the video!

  • After looking at the caprese pasta a gazillion times I finally made it. I’ve never eaten pesto, tortellini, nor fresh basil. But I’m eating it now and it came our fantastic, thank you so much for introducing me to something new

  • Oh Sarah, any time you make anything with shrimp you get an automatic thumbs up. You know how to speak to my heart and stomach. Thanks.

  • this version is perfect for a gathering! I like the original way also but it’s so much easier making it by the bowl for a group! love it! 

  • I love your presentation. The video itself shows the ideas and what they look like. The exact recipe and proportions are in the description. No need to pause, play, pause play.

  • Excellent! Thanks… So much better than My Momma’s Pasta Salads. They were always a little too “Yankee” for this Southern Born and Raised kid. Liked my neighbor’s or even the School’s Pasta Salads than my Mom’s. We helped her out later in her life and she got it together. All Good!

  • Can you do another bh cosmetics eye shadow looks with your pallet i just got it and really wanted some more eye shadow ideas!!!! Thanks

  • omg, you’re are a genius. These looks awesome. Its winter here in Australia. I would eat these for lunch, no problems. Thanks again Domestic Goddess.:)

  • OMG best pasta salad ever! followed the recipe exactly and it came out incredible!!! made it for a bar b que and everyone loved it!! kept saying the seasoning/dressing was amazing! thank you sooooo much!!!!!

  • Hi Laura just to let you know I have a very busy life. But I always always make time to watch your videos. Your recipes are healthy, simple and delicious. I will make the Caprese pasta salad this thanksgiving. Thank you for your dedication, professionalism and  your time to share your cooking skills. Congratulations you are awesome. My wish is to see in the Food Network one day. I will pray for that. (I’m your fan #1)…Happy Holidays. Rossana

  • Love all your recipes you make everything look so easy to make would love to know where you purchased those teeny tiny little glass bowls that you used to put all the ingredients in thx for sharing

  • MA NOOO… NELL’INSALATA DI PASTA NON VA L’ACETO MADONNA CHE SCHIFEZZA.MS PERCHÉ POI LA CHIAMATE INSALATA DI PASTA PIATTO ITALIANO? QUESTA È UNA SCHIFEZZA INVENTATA DAGLI AMERICANI GRAZIE.

  • Was running out of ideas for sides n saw this video, so just got done making the bloody mary salad, its prettt good n nice n fresh. I work at a restaurant so I’m gonna be serving this to customers tonight. We shall see how the masses like it compared to regular side I make. Excited to see how it goes over. Thnx 4 yer videos. I’m diggn ya channel. Keep it up.

  • Love all your recipes you make everything look so easy to make would love to know where you purchased those teeny tiny little glass bowls that you used to put all the ingredients in thx for sharing

  • You’re punny and it’s precious. The Bloody Mary one looks so good, but it breaks my heart because I learned last year that I’m allergic to celery. I’ve been trying to come up with something that could take it’s place and…nothing is the same.

  • Macaroni salad video next please
    I want to try some of these when I start meal prepping next month when I have to go back to school

  • YOUR HUSBAND RIGHT WHAT’S A SALAD WITHOUT TOMATOES I USE BLACK OLIVES & THE. MEATY TOMATOES VINE RIPE. MY PASTA SALAD HAS MUCH MORE WORK INVOLVED TO MUCH TO REVEAL GRANDPAWWW LOL GREAT JOB AWESOME

  • Hi Laura just to let you know I have a very busy life. But I always always make time to watch your videos. Your recipes are healthy, simple and delicious. I will make the Caprese pasta salad this thanksgiving. Thank you for your dedication, professionalism and  your time to share your cooking skills. Congratulations you are awesome. My wish is to see in the Food Network one day. I will pray for that. (I’m your fan #1)…Happy Holidays. Rossana

  • Even though I don’t eat, or even like, pasta, I’d make all three of these dishes swapping the pasta for zucchini or cauliflower. Thanks for sharing! These are great.

  • OK, the recipes look absolutely great but the comedy….��
    Stick to cooking. Lol
    JK
    Thank you for the recipes.��❤
    JK is a widely used acronym.

  • pasta salads are my favorite lunch for summer! thank you for the recipes, as an uni student it’s so hard to think what to cook easy

  • When she said “ this ain’t yo mammas macaroni salad “ I was cracking up ����because it was like that show Paula Deen’s sons did years ago,they used to say that all the time

  • OMG best pasta salad ever! followed the recipe exactly and it came out incredible!!! made it for a bar b que and everyone loved it!! kept saying the seasoning/dressing was amazing! thank you sooooo much!!!!!

  • The evolution of Domestic Geek
    Pasta 3 Delicious Ways “Resist the urge to rinse it I don’t know why people do that”
    Easy Pasta Salad 3 Delicious Ways “I’m going to drain it under some cold water to stop the cooking process”
    Haha, love your channel! Awesome recipes. Tried your vegetarian chili and it’s a hit in my family again and again <3

  • please put a video of how you organise your refrigerator… I made few dishes from your meal prep but my refrigerator got overcrowd… yours look so sexy… please please please…

  • Was running out of ideas for sides n saw this video, so just got done making the bloody mary salad, its prettt good n nice n fresh. I work at a restaurant so I’m gonna be serving this to customers tonight. We shall see how the masses like it compared to regular side I make. Excited to see how it goes over. Thnx 4 yer videos. I’m diggn ya channel. Keep it up.

  • I bought the ingredients for it today:). Im going to use just baby spinach instead of the arugula spinach mix. thumbs up for the video!

  • I LOVE this recipe! In college, I would make a huge batch of this and my roommates and I could eat from it for about a week. Tip for meal prep don’t add the dressing until you’re ready to eat it. We would spoon a portion into a bowl and drizzle the dressing on top. It became a staple because it was fast, delicious, and we could get all the ingredients at the dollar store (don’t knock the dollar store for food if you’re in a bind…or just a broke student!).

  • Does anyone know how many servings this makes??? I really want to make this for my family but I want to know how many servings it would make:))

  • I just made this caprese salad for dinner and use raw garlic in addition to fresh roasted garlic. It is divine. A truly perfect recipe

  • Even though I don’t eat, or even like, pasta, I’d make all three of these dishes swapping the pasta for zucchini or cauliflower. Thanks for sharing! These are great.

  • i’ve eaten this so many times! its AMAZING! but also works well with cold beef cos the vinegrette softens the beef down and makes it less chewy! you should try it

  • Does anyone know how many servings this makes??? I really want to make this for my family but I want to know how many servings it would make:))

  • Great lookN salad but everytime I make a great pasta salad with chicken and other veggiez all tha add inz fall to tha bottom of the bowl �� does ne 1 kno how 2 stop diz from happeN…plz help

  • Theses are the best pasta salads.
    I ‘ve made a big bowl of this so my family and I wouldn’t have to eat at greasy spoon joints when traveling. Quick, healthy and filling.
    People would ask. ” where did you get that”? LOL.
    THANK YOU DOMESTIC GEEK.

  • I love your presentation. The video itself shows the ideas and what they look like. The exact recipe and proportions are in the description. No need to pause, play, pause play.

  • Don’t waste oil by putting it in the pasta water. Cook the pasta al dente, drain it, put it back in the pot and pour the warm cream sauce over it. Cover to let the sauce’s flavors infuse for 2-3 minutes. Mix in the rest of the ingredients.

  • Bloody Mary Pasta Salad……. Hmmmmmm….. Was expecting much more flavor with all these lovely ingredients. Maybe tomorrow will taste better?

  • I stumbled upon your channel yesterday and after watching this video, I subscribed. In my opinion this is one of the best cooking channels I found on YouTube so far! Thank you for your labor of love ��

  • i love your fridge.. please do some more fridge organisation video, couple it up with meal prep coz that’s when organisation is really needed. if possible use your fridge for organisation. btw you are simply awesome huge fan, even though i don’t cook myself, i have a maid doing it for me i watch all your videos simply because they are so pleasant to eyes and you are fantastic

  • I’ve used spaghetti also. Whatever is in the pantry or fridge. Cukes, radishes, shredded carrots, peppers. Topped with shredded cheese of your choice. Yum. This dressing is really good. And yes I ‘ve used salami with it too. Cut salamis in smaller pieces. Lol! A complete meal in a bowl.

  • I’ve used spaghetti also. Whatever is in the pantry or fridge. Cukes, radishes, shredded carrots, peppers. Topped with shredded cheese of your choice. Yum. This dressing is really good. And yes I ‘ve used salami with it too. Cut salamis in smaller pieces. Lol! A complete meal in a bowl.

  • i am surprised that this show is still even going on O_O i could of watched this in the morning like i did years ago when i was a kid

  • If i did the green goddess pasta salad as a make ahead, how long will it last since there is no mayo? If I turn the greens into a pesto would that shorten the life in the fridge.

  • I’m so sorry, but this wasn’t “lemon-y,” it was “yogurt-y.” I expected a little more lemon flavor. It was not tangy, actually it was very bland, (so for folks who need bland diets this is a great recipe) and way too much pasta. You can kind of get the hint on the pasta to veggie ratio from the image of the bowl in the YouTube video. Very disappointed because the concept is great (eliminating the heavy mayo)!!

  • The dressing was just too thin to properly stick to the pasta. It needed lots of extra body and thickness. Next time I am adding it plus some of the tomatoes, peppers and onions into a blender to make something pasty like. It’s gotta be thick to stick.

  • I overall liked your recipe….good ratios and I looked at the Tupperware lid and though, I gotta see this…….nice and thank you.

  • i’ve eaten this so many times! its AMAZING! but also works well with cold beef cos the vinegrette softens the beef down and makes it less chewy! you should try it

  • You’re punny and it’s precious. The Bloody Mary one looks so good, but it breaks my heart because I learned last year that I’m allergic to celery. I’ve been trying to come up with something that could take it’s place and…nothing is the same.

  • Im going to make this recipe for an upcoming work party… it sounds and looks delish, thank you for all of your quick and uncomplicated recipes. 

  • I hate raw onions. They completely dominate the other ingredients and ruin the overall balance of the dish. I don’t get why people add them to recipes.

  • Very nice madam;
    everything is good. I wach you from Thai but l like
    You Berry much;
    Very nice food and
    Very nice lady;
    Thank you very much;��������;
    ��������������;
    ����������������;

  • Theses are the best pasta salads.
    I ‘ve made a big bowl of this so my family and I wouldn’t have to eat at greasy spoon joints when traveling. Quick, healthy and filling.
    People would ask. ” where did you get that”? LOL.
    THANK YOU DOMESTIC GEEK.

  • omg, you’re are a genius. These looks awesome. Its winter here in Australia. I would eat these for lunch, no problems. Thanks again Domestic Goddess.:)

  • had this today (literally went to the store straight after watching) but my store didn’t have summer/yellow squash so had to use butternut instead (roasted it to make sure it was tender) and it was really nice! topped it off with some parmigiana as I can’t have pasta without some kind of cheese! but really good recipe =]

  • I made essentially the same thing a few weeks ago. We can’t get good imported mozzarella here in Evansville, IN, so I used the Bellegioso brand of mozzarella pearls. The only thing I did differently was to add dome balsamic vinegar. The first time I had and fell in love with Capresse salad, it was drizzled with balsamic reduction. A great summer dish.

  • about boiling water… most Europeans I know (me included) actually own an electric kettle for boiling water. not only is it useful for tea and coffee, but also for cooking pasta! warming up a liter or more of cold water on the stove alone uses up A LOT of energy.

  • I made essentially the same thing a few weeks ago. We can’t get good imported mozzarella here in Evansville, IN, so I used the Bellegioso brand of mozzarella pearls. The only thing I did differently was to add dome balsamic vinegar. The first time I had and fell in love with Capresse salad, it was drizzled with balsamic reduction. A great summer dish.

  • It’s so funny how you rinsed the pasta in this video and a few months later you say you don’t understand, why people rinse it, in disapproval ��

  • It’s so funny how you rinsed the pasta in this video and a few months later you say you don’t understand, why people rinse it, in disapproval ��

  • YOUR HUSBAND RIGHT WHAT’S A SALAD WITHOUT TOMATOES I USE BLACK OLIVES & THE. MEATY TOMATOES VINE RIPE. MY PASTA SALAD HAS MUCH MORE WORK INVOLVED TO MUCH TO REVEAL GRANDPAWWW LOL GREAT JOB AWESOME

  • Would I Italians approve of a dish with this many ingredients? I thought that most of their ideas were more sparse and focused. The “less is more” approach to cooking.

  • The simplicity of your videos makes it so much LESS overwhelming. I now look forward to cooking. Make at least 2 of your recipes every week and can’t wait to make more! Thank you!

  • All 3 of these salads look amazing! Can’t wait to try them. Can I add Vodka to the bloody Mary dressing? Just thinking I would make it authentic. Hahaha ����

  • I just made this caprese salad for dinner and use raw garlic in addition to fresh roasted garlic. It is divine. A truly perfect recipe

  • After looking at the caprese pasta a gazillion times I finally made it. I’ve never eaten pesto, tortellini, nor fresh basil. But I’m eating it now and it came our fantastic, thank you so much for introducing me to something new

  • All 3 of these salads look amazing! Can’t wait to try them. Can I add Vodka to the bloody Mary dressing? Just thinking I would make it authentic. Hahaha ����

  • I’m so sorry, but this wasn’t “lemon-y,” it was “yogurt-y.” I expected a little more lemon flavor. It was not tangy, actually it was very bland, (so for folks who need bland diets this is a great recipe) and way too much pasta. You can kind of get the hint on the pasta to veggie ratio from the image of the bowl in the YouTube video. Very disappointed because the concept is great (eliminating the heavy mayo)!!

  • Hi! Thanks for this great video!!
    I love your pasta salad recipes!
    It’s so nice to have new and delicious
    variations on a pasta salad!
    Nancy

  • The unfortunate thing about gluten free pasta is that it tastes just like regular pasta when warm, but after a night in the refrigerator it gets hard and tough, and basically inedible unless it is warmed through again. This is ok in something like mac and cheese, but not so good in something like pasta salad. Ask me how I know.:(

  • i love your fridge.. please do some more fridge organisation video, couple it up with meal prep coz that’s when organisation is really needed. if possible use your fridge for organisation. btw you are simply awesome huge fan, even though i don’t cook myself, i have a maid doing it for me i watch all your videos simply because they are so pleasant to eyes and you are fantastic

  • Do NOT rinse the pasta! Craziness. The dressing will slide off like, well, insert disgusting word pictures here. The starch holds the dressing!

  • Beautiful salads. To make the Bloody Mary salad vegan just substitute soy sauce or coconut aminos for The Worcester sauce (which contains anchovies).

  • Love all of these recipes. My son lives with me and works straight nights. I look for recipes that I can make, stick in the fridge and he can eat at his leisure. All 3 of these fit the bill and since he is a pasta nut, he’ll like all of them. Love your videos both for the recipes and the corny puns!:-) P.S. Looking forward to the return of “Friday Night Supper Club”.

  • Bloody Mary Pasta Salad……. Hmmmmmm….. Was expecting much more flavor with all these lovely ingredients. Maybe tomorrow will taste better?

  • MA NOOO… NELL’INSALATA DI PASTA NON VA L’ACETO MADONNA CHE SCHIFEZZA.MS PERCHÉ POI LA CHIAMATE INSALATA DI PASTA PIATTO ITALIANO? QUESTA È UNA SCHIFEZZA INVENTATA DAGLI AMERICANI GRAZIE.

  • I love this pasta and I still use this video to make the recipe LOL just a small thanks for leaving this video up all these years!

  • I just made it and the sauce isn’t really that good. I’ll probably never make this again. Dont go waste 42 dollars at kroger like I did if you’re here reading honest reviews.

  • Oh my, these are super easy to make, looks delicious, I am so sure that today since I have guests coming by to eat Carribean food, I am going to make the BLT salad!!!

  • this version is perfect for a gathering! I like the original way also but it’s so much easier making it by the bowl for a group! love it! 

  • Im going to make this recipe for an upcoming work party… it sounds and looks delish, thank you for all of your quick and uncomplicated recipes. 

  • Great lookN salad but everytime I make a great pasta salad with chicken and other veggiez all tha add inz fall to tha bottom of the bowl �� does ne 1 kno how 2 stop diz from happeN…plz help

  • Macaroni salad video next please
    I want to try some of these when I start meal prepping next month when I have to go back to school

  • Haha I just posted a Greek Macaroni Salad… so i guess it’s a „my mommas“ salad���� just died laughing… love these salad recipes❣️���� greetings from my channel

  • Except she didnt follow then instructions listed so which is actually right. It says after draining noodles to cook with sauce for 3 mins… just saying

  • Would this work well with chopped up regular tomatoes? I’m just not a fan of cherry tomatoes. Too much of a burst. 2:20 #CookingQuestion

  • When she said “ this ain’t yo mammas macaroni salad “ I was cracking up ����because it was like that show Paula Deen’s sons did years ago,they used to say that all the time

  • As a guy, the only thing delicious in this video is…

                                                               that basil. Love me some basil baby.

  • Do NOT rinse the pasta! Craziness. The dressing will slide off like, well, insert disgusting word pictures here. The starch holds the dressing!

  • Wonderful work! We’ll try it out with chopped smoked turkey to avoid much of the nitrates (we recently found a deli brand that doesn’t have any!), for a bit healthier version. Loved your video and the recipe, congrats!

  • OK, the recipes look absolutely great but the comedy….��
    Stick to cooking. Lol
    JK
    Thank you for the recipes.��❤
    JK is a widely used acronym.

  • Wonderful work! We’ll try it out with chopped smoked turkey to avoid much of the nitrates (we recently found a deli brand that doesn’t have any!), for a bit healthier version. Loved your video and the recipe, congrats!

  • If i did the green goddess pasta salad as a make ahead, how long will it last since there is no mayo? If I turn the greens into a pesto would that shorten the life in the fridge.

  • Hello Foods Network, my name is Julie, and I’m very to love to watch your cooking show and all of kinds the foods you’re to cooked I’m to love to watching your cooking show and you’re excellent to cooking foods ������������������!

  • I’ve love watching cooking and recipe videos on YouTube but I never actually make anything. It’s always too difficult for me but I enjoy watching them nonetheless. But I actually made this and WOW. I’ve always loved pasta salad and this seemed like a super easy recipe and its AMAZING. I’m slightly ashamed to say I nearly finished the entire thing by myself in about 4 days! Will definitely be making this again…I’ll just have to pace myself this time lol

  • I love this pasta and I still use this video to make the recipe LOL just a small thanks for leaving this video up all these years!

  • The evolution of Domestic Geek
    Pasta 3 Delicious Ways “Resist the urge to rinse it I don’t know why people do that”
    Easy Pasta Salad 3 Delicious Ways “I’m going to drain it under some cold water to stop the cooking process”
    Haha, love your channel! Awesome recipes. Tried your vegetarian chili and it’s a hit in my family again and again <3

  • Can you do another bh cosmetics eye shadow looks with your pallet i just got it and really wanted some more eye shadow ideas!!!! Thanks