How to Make the Best Pasta Salad (Three Ways) | Basics with Babish

[@kaisoep]

I do think there is a limit to the amount of herbs you can put in a pasta salad and that limit is the amount of pasta that's going into your salad. As soon as your pasta salad consists of more than 51% herbs, your pasta becomes a garnish and you have succesfully created herbsalad with pasta instead of pastasalad with herbs.

[@EliB207]

Isn't a herbsalad just a normal salad?

[@kaisoep]

@@EliB207 I guess you could call it that but a normal salad usually contains salad greens like cabbage or salad leaves (not sure what they're called in English), not herbs like dill, cilantro or basil. Those are usually only used for garnish. So I do think it's a different category :-)

[@nofeelings3207]

​@@kaisoeplettuce and arugala! Those are what you're lookin for, friend :D

[@ilovely4942]

Kinda wish non mayo based pasta salads were talked about. My favorite usually involves vinaigrettes or Italian dressing. Would love a part 2! Edit: There are a lot of people saying “he did make one with out mayo” and you’re right. This comment was more so asking specifically about the other types of pasta salad that aren’t creamy. Growing up we differentiated by calling what was made in the video macaroni salad (we specifically use macaroni noodles for this recipe) and pasta salad which is usually tri colored rotini, pepperoni, cheese cubes, olives etc. Nothing is wrong with Andrew’s video. I just want an additional video to see some more variations.

[@ComicSams48]

These are the only pasta salads I eat, a part 2 would be hugely appreciated

[@neonshadow5005]

I'm with ya on that one.

[@Panama_Red]

A huge amount of chopped veggies, some spiral noddles and a bit of Italian dressing. A classic staple in my family.

[@SteveSelvidge]

Another 🤚 for vinegar based pasta salads!

[@Shenmue58]

Yeah, this was a Macaroni salad ep, not what I was expecting when I heard "Pasta Salad" . And yes I know macaroni is a pasta.

[@CrystalSetsuna]

Pasta salad in my family is pasta noodles with italian dressing and veggies, and mini pepperonis topped with a hearty sprinkling of salad seasoning. Ah my childhood...i was always picking out the onions.

[@Spiker985Studios]

Same, my family uses McCormick Italian Seasoning as well, and adds some little cheese cubes as well Edit: We also use the tri-colored pasta

[@andrewstockwell66]

Honestly that's almost identical to what my grandma still makes. Pepperoni isn't standard for her but it's definitely something she uses from time to time.

[@ComicSams48]

Same

[@GhostHostMemories]

yes, pasta salad is an itallian style dressing salad. pasta based salad with a mayo style dressing is a macaroni salad.

[@Noname-uk9mu]

That's not real pasta salad then. You don't put onions or cucumbers or tomatoes in it. It is simply ham, pepperoni, hard salami, and cheese with noodles and lot's of Italian dressing. I'm sure you'd like it much better.

[@mikedenison8776]

Love when basics includes the very fundamental tips like how to chop onions and peppers well. Seems true to the name . Also these are delicious and i want to make them all

[@SlashZero]

After so many years, Andrew still says both Erb and Herb in these videos. I love it

[@KevinNerfs]

IDK, the intentional mispronunciations can get really grating.

[@SlashZero]

@@KevinNerfs well both are technically correct, the British pronounce it as herb and Americans pronounce it as erb.

[@KevinNerfs]

@@SlashZero I’m also talking about stuff like constantly mispronouncing “Worcestershire” and saying “an” before words that don’t start with vowels. He overuses some of his jokes.

[@pandoraeeris7860]

I pronounce it irb.

[@Triairius]

@@KevinNerfs It's really unnecessary to be so critical.

[@karmagirl314]

The absolute best pasta I've ever found for pasta salads is tri-colored radiatore from Trader Joes. It has lots of ridges to hold sauce, doesn't get gummy, and is the same size as many of the things commonly put in pasta salad so it's easy to get a little bit of everything in each bite.

[@marim5882]

I would love a part two to show non-mayo-based versions! I like using olive oil with seasoning, ik some people use vinegarette, just not a fan of mayo

[@thomascollette6322]

As someone with an altogether unhealthy lifelong obsession with macaroni salad, I will definitely be trying all of these.

[@shirleyjhaney1041]

I KNOW ❤

[@LobsterEmbodiment]

The Pasta Salad from the "Garbage Plate" episode is what got me to start cooking more, so I'm really happy this episode exists.

[@glizzygulper8948]

@@Oldney sometimes dishes just do that, idk what it is. ive done the exact same recipe twice and had wildly different flavors either time. cooking is a weird magic process i dont fully understand, and i think you're not meant to start at a point and end at another point in a straight line, more so just kind of nudge it in the right direction, in any way you can

[@Sandrae7560]

Looks delicious.. I’ll be switch out vegetable oil for olive oil instead.. Thanks..

[@nicolletlaframboise6345]

my favorite pasta salad is orzo with cherry tomatoes, kalamata olives, red onion, feta cheese, basil, and homemade lemon vinaigrette!

[@FallenAngelHiroko]

Our pasta salad is usually the spinach noodles, yellow, orange and green bell peppers, onions, chopped ham, chopped turkey, parmesan cheese and Italian Dressing. Though I use Lemon Vinaigrette.

[@jimgrude]

In case anyone is wondering, Singleton really is a nice scotch. Hits way above its price tag, compared to other non-peaty, lightly smoky scotches like Glenmorangie etc.

[@gardcola7946]

totally agree

[@georgegroom980]

I agree it’s a nice whisky but I hope you are not insinuating that it punches above a dram of Glenmorangie ten for its price point?

[@gardcola7946]

@@georgegroom980 I like it for its price and it tastes premium, but of course there are better options for that price

[@ricseeds4835]

Why do so many whiskey have "Glen" in the name?

[@MisterInfinity24]

@@ricseeds4835 They‘re often named after the place where the distillery is located. Glen means valley in Scotch Gaelic, hence it appears in many names :)

[@hellfish2309]

Babby: you know what this pasta salad needs? Single malt scotch… loved ones: this is an intervention, Andrew

[@martinevans2081]

Was just thinking about making pasta salad and I saw this got posted! This is great!

[@AJ-W]

I made the first one for my weekend cookout! It was a hit! The hardest part is honestly chopping the veggies! Thank you Andrew!

[@nathanzaslow5614]

Italian dressing based pasta salad is king!!!

[@sielaff2112]

Love the little VO flub at 7:54 haha

[@DDPeter]

i was looking for this comment

[@katekramer7679]

6:59 You can use this same mixture to make homemade cream cheese! Blend up the drained curds witha pinch of salt and a squeeze of lemon juice, then strain the blended mixture in the same way as shown in the video. It's SO so so much better than Philadelphia.

[@CaribbeanLife101]

All of those salads look delicious...and the cocktail too.

[@eitteb_em]

Dude I was just saying to my mum how I wanted to make pasta salads for school y’all’s timing is impeccable

[@bonsaigargoylelair3417]

Perfect timing for this to come out. I wanted to make some salads for the weekend. Thanks!!

[@deanc8458]

That last one is PERFECT for a potluck. It’s something everyone’s gonna eat, it’s a little left field but it’s relatively safe

[@nahuelucho2661]

It's going to be winter in Argentina, but still, I needed this.

[@ItsJustLisa]

I didn’t know I could use my immersion blender to make mayo! I learned how to make it first in the regular blender and then in the food processor at least 45 years ago. Mom always made our mayo. We never used jarred. It always tastes better homemade.

[@goobseum]

I combined elements of each into an orecchiette, pesto, asparagus salad; Thanks for the inspiration!

[@mightymoon6791]

Pasta Salad in Turkey is Peas Potatoes Carrot Mayo Yogurt Pickle Its weird but great

[@Jerrbearr0520]

"cut off its top entirely, reach inside and pull out its heart" I swear handling bell peppers sounds so graphic.

[@kennethgdula712]

Reminds me of Kano from Mortal Kombat

[@BondandBourne]

Pesto pasta salad is one of my favorites

[@ParanoidCarrot]

i have substituded mayo with thick but liquid cream cheese, its amazing, last time tho i put some chili mayo along with the cream cheese so it gives moistute and tinge of heat

[@Kritacul]

The onion cutting trick is great and never thought of doing something like that before.

[@pandoraeeris7860]

Just pulse your onion in the food processor.

[@KN-kempy]

My new workplace doesn't have a microwave for some reason, so for my future lunch boxes I have to start making cold dishes like salads from now on. Or meals that you don't have to heat up like sandwiches and maybe poke bowls.

[@twrob82]

With regard to the pesto pasta salad, if you're going to make the pesto in a food processor you may as well first grind the parmesan cheese in the processor as well. No need to grate it by hand. Saves you a little bit of effort and some washing up.

[@Alexlalpaca]

If you think about the process the pasta has gone through from being flour to being pasta it's kinda funny. Start with dry flour, wet the dry, dry the wet, wet it again with hot water, dry the wets, wet the dries with cool water, dry the wets again and finally wet them again.

[@prcervi]

my family's go to pasta salad is a mayo base cheese and olive pasta (and nice balsamic vinegar), with chives

[@JW-frog]

The spring pasta salad looks amazing but I'd have to use another kind of nut as I'm sadly allergic to pine nuts.

[@radiumcurie]

I now want Babish to collab with That Midwestern Mom on a basics episode :D

[@SCBJQ]

I love this version of macaroni salad. I keep making it, except that I use rotini pasta, because I prefer the texture.

[@xWhiteNova44x]

This inspires me to try making a minted pea pasta salad

[@markevans9188]

watching andrew grate parm over a food processor which comes with a grating disc made me chuckle

[@Maddie1402_]

Pasta salad is a winter food for me, we always eat both pasta and potato salad every year for Christmas. It's funny how it's a summer dish in America

[@abbycole7485]

I think the spring salad could be even better: instead of pine nuts, if you have maple trees, the helicopters have an seed in them that you could harvest and toast. Yum.

[@redacted567]

Love the way babish said the word bowl at 2:45

[@ayandey8955]

Every basics episode is therapy to me

[@ginny9577]

Campanelle and orecchiette ar3 my favorite shapes to use in a pasta salad

[@LosBuffaloKing]

The Paperplane actually gets it's name from the song Paperplane by MIA. I forget the name of the bar in NY but when the song came out it was playing everywhere so they made a cocktail for it.

[@brianpacos4072]

Babs... pasta salad and MAC salad are two COMPLETELY different things

[@andreayg0]

Can you do a pt. 2 with non Mayo alternatives? My favorite is tomato basil pesto pasta

[@lanslecxy5929]

hey Babish i got a recipe for u to look into. it's called Beets potato salad (Its a haitian dish) easily the best potato salad

[@kingoberon]

Pasta salad's are a house staple in the summer but we never use mayo. Dressings and ranches tend to be our go toos.

[@IsleofJaya]

It took him 3 days to make this Pasta Salad! 3 DAYS!!!!

[@andxx0r_the_second671]

Simply Sara was my go-to pasta salad video for years but now I can use this one! (no, not really.)

[@vanessastreit41202]

In my household, pasta salad is either italian seasoning/oil based, or suddenly salad, and macaroni salad is made with miracle whip. Any are delicious and i am obsessed with all of them

[@oliverm8560]

3:43 thank you for saying herbs correctly. Even though it was probably done ironically, it sounded nice. Yes I'm that tragic.

[@DarkKnightLives]

Wow!! Mayonaise is basically pure oil!!

[@skunked42]

Try using walnuts in pesto. Way cheaper and generally fresher here in NA.

[@Jaroslav.]

So cool that you’re still using this song, goes way back 😊

[@stegosheen]

lovely pasta salad but i think my favorite part of this video is the onion shot at the end

[@fire2667]

Making it this weekend for my bbq, another great vid!

[@conan_der_barbar]

hope we get part 2 with Italian and Greek style without mayo

[@conan_der_barbar]

Italian: sundried tomatoes, arugula, mozzarella balls, pinenuts, balsamic (+ more). greek: Orzo, Feta, olives, bell peppers

[@KevinCloss]

Wow, I just made homemade mayo for the first time in my life. Never looking back.

[@thomastalon5732]

What about trying to make Scooby-Doo! Mystery Incorporated (9 layer deep dish pizza with everything twice) I think it would have a interesting cross section.

[@spiderlover2021]

PLEASE MAKE THE 99 CHEESE PIZZA FROM TMNT

[@vvintagerose]

i know he feels so proud when he gets an alliteration in there, it’s like music

[@nathanbaum724]

I haven't had any better than my recipe that fuses the Greek salad with the Pasta salad. Orzo, brunoise of tomato and cucumber feta, dressed with lemmon, parsley, dill, and olive oil.

[@Arcanix]

You should par-boil the carrots to avoid over-crunch hard carrotyness

[@2Wheels_NYC]

While all 3 salads look excellent, I'm a fan of the Paper Plane. There's often Amaro Nonino in my house. Great drink 🥃

[@VulcanLogic]

Not overkill. I make homemade Caesar similarly every time.

[@bennettwadekamper8238]

Can you show how to make Mayo without an immersion blender some time? I've got a regular blender and a whisk, but have not had much luck.

[@heinrichhein3102]

Take a wide bowl und give the oil slowly while whisking to the party.

[@DrewHitEmUp]

My fam uses Italian dressing and ranch, never knew people used Mayo.

[@GreggKromrey-gb7ce]

Nice Batman! I’d be too afraid to wear it while cooking. Paper Plane needs to use Amaro Nonino specifically.

[@Bryce_the_Woomy_Boi]

I'd love to see potatoe salad

[@feitocomfruta]

I’ll check after work, but have you done other “picnic salads”? I love doing cucumber tomato onion salad in vinaigrette

[@jolly1559]

your onion cutting reminds me of the marco pierre white technique

[@ambystomaguy5825]

I tried making the mayo 3 times, even resorting to a whisk in case i was breaking it, and it did NOT come out. It was both really thin and tasted nothing like mayo. This is the third Babish recipe I've tried that completely failed, but the first one I couldn't salvage. I'm pretty competent in the kitchen, I just feel like some of his recipes are written from memory, not actually what's in the prepared food.

[@Evil_Dan]

I had the same issue and destroyed a half dozen eggs and lots of oil before I figured out the issue. All the portions are correct but you want to make sure all of your ingredients are at room temperature (especially the eggs). Otherwise you end up making mayo soup. I also used a whisk attachment on my hand blender when it came time to adding the oil but I added it a 'quarter of a cup' at a time until it started to reach the constancy I wanted. Hopefully this helps.

[@ambystomaguy5825]

@@Evil_Dan Thank you! I'll have to give it another shot! Unless this is Evil advice...

[@VoyagesIntoImagination]

Scotch and pasta salad. Why not?

[@kumarw]

I saw you yesterday it literally made my day. I called my mom and all of that!

[@laurence4352]

wait... you can pasteurize eggs? i gotta find some.

[@MultiFandomDudeYT]

Nice recipe keep the work up!

[@vinnyxray8758]

I just had to take a minute after he said "oh-wrecky-yeti" to compose myself but I can't wait to try these recipes

[@nouraalkhaldi831]

About the last pasta you made can i mix up the ricotta with it? Or is it just for garnish

[@BojanglesPL]

"Cut the purple onion in half, then the pointed tip of the onion leaving the root end intact.." *proceeds to cut off the root end*

[@beakboop]

Why do we need a lateral cut in the onion? Won't the onions layers naturally work as "cuts" to separate it?

[@TechBearSeattle]

Is there a way to pasteurize eggs in a way that they remain usable for mayonnaise? We have some people in my household where even the remote risk of raw, unpasteurized eggs is a major concern.

[@aubreyboyenko967]

All the eggs in the grocery store in Canada are pasteurized. Not sure about USA. But to pasteurize I believe you can just boil some water and dunk the eggs in for a couple of seconds.

[@IndrasChildDeepAsleep]

Eggs in US are pasteurized which is why you shouldn't leave them out on the counter, unlike in the UK

[@TechBearSeattle]

@@IndrasChildDeepAsleep - Egg PRODUCTS are pasteurized, for example eggs in a carton. Raw eggs are cleaned on the outside to remove external contamination; this removes the natural cuticle which is why they need to be refrigerated. The raw eggs themselves are not necessarily safe to eat raw.

[@IndrasChildDeepAsleep]

@@TechBearSeattle pretty informative. Yeah I didn't think about that one all the way through 😄 Maybe then you could use a stabilizing agent in conjunction with a natural preservative? I'm really unsure but there has to be a way to do what you're trying to

[@IndrasChildDeepAsleep]

@@TechBearSeattle or, maybe do they have eggs in a carton that are pasteurized?

[@pandoraeeris7860]

Best pasta salad: Bow tie newdles Kalamata olives Sundried toms Chevre (Midnight Fog) Celery Pickled red onion Dill pickle Braised beef/pork (optional) Fresh caesar dressing

[@divinateadrinker]

I've been having pasta salad the last week or more and i was wondering about ways to spice it up, saw you posted and ooo what a coincidence haha

[@foo8lover]

Please have a part 2 with non mayo based pasta salads!

[@dbmag9]

There wasn't any mayo in the pesto salad, was there?

[@Bryce_the_Woomy_Boi]

Idea: the ramen from ponyo (bit late for the 15 year anniversary)

[@EVILBUNNY28]

It seems very American to slather pasta salad in mayo. I haven’t got anything against it, but a pesto pasta salad is always my go to favourite. Vinaigrette based pasta salads also slap too.

[@pleio5pilos148]

I’m an American who hated pasta salads my entire life because my family only made them with mayo. A friend in college made me one with a vinaigrette and I realized I just hated mayo-based salad dressings

[@michaelscott6022]

I've found that putting olive oil through the food processor just makes it bitter, due to some chemistry snarls, any more ideas on how to work around this?

[@ElijsDima]

Add it after everything else has been processed.

[@michaelscott6022]

@@ElijsDima Problem is, I like to make toum, a Middle East paste that's basically oil and garlic. But you make it like mayo, the oil is added while the processor is running. I don't know/think you can dump everything in and THEN turn it on to mix.

[@nuttybutty9028]

might be the type of olive oil you're using?

[@michaelscott6022]

@@nuttybutty9028 Don't think oil quality is it, because I read online that olive oil has this odd effect of becoming bitter if it's chopped too much in a food processor, it's a chemical effect.

[@Chilling_Chilling]

3:04 why's nobody talking about Babish's *soggy NOODS?!!* 😅😏

[@321ScreamoEmo123]

A potato salad would be a cool vid!

[@Sovreign071]

I JUST searched pasta salads yesterday! I WANT to say this is the YT algorithm, but unless Babish has my details...

[@lightning_bishop260]

Watching Andrew cut bell peppers the same way I randomly figured out how to do. 🤯 Internally: I WAS RIGHT??!

[@L0op]

I'm sorry but... 7:53 ✨Seathon✨ Had me absolutely rolling xD

[@vanessa1569]

Raw carrot no. Potato and pasta no.

[@jaded_gerManic]

I always cut a mayo base with sour cream to lighten it a bit bit I gotta admit that pasta isn't my favorite thing, let alone cold pasta. However, they all sound great and now I need a hand blender to make homemade mayo! 😄

[@FurryCruz]

Why did you use the whole egg? Maynaoise is very simple to make and not that difficult whip yourself, but you only use the yolk.

[@skipperdani]

Is this the same as the pasta salad in the Garbage Plate video? Or have there been improvements?

[@operatorbeygx4501]

I have below average juicy lemons. How many should I use for the same amount of Mayonnaise?

[@NTW3D]

My go to pasta salad recipe still is your recipe from the garbage plate episode