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

Ingredients

• 225 g Elbow Macaroni (dry pasta)
• 225 g Shell Pasta (dry pasta, ridged shells)
• 225 g Rotini Pasta (dry pasta)
• 135 g Kosher Salt (for boiling water and seasoning)
• 75 g White Distilled Vinegar (divided equally among salads)
• 100 g Extra Virgin Olive Oil (for tossing cooked pasta, plus garnish)
• 500 g Light Olive Oil (neutral) (for emulsified dressings)
• 1 Large Egg (room temperature, for creamy dressing)
• 50 g Sour Cream (full‑fat)
• 25 g Dijon Mustard
• 15 g Granulated Sugar
• 70 g Lemon Juice (freshly squeezed)
• 5 g Worcestershire Sauce
• 2 cloves Garlic (minced; half clove for creamy dressing, one whole for Italian dressing)
• 100 g Thinly Sliced Bacon (rendered and crisped)
• 90 g Shallots (finely minced, rinsed under cold water)
• 60 g Celery (finely chopped)
• 30 g Scallions (thinly sliced)
• 100 g Frozen Peas (no need to thaw)
• 5 g Fresh Dill (chopped)
• 200 g Parmesan Cheese (freshly grated)
• 100 g Pine Nuts (lightly toasted)
• 100 g Fresh Basil (packed leaves)
• 20 g Flat‑Leaf Parsley (stems removed, chopped)
• 200 g Mozzarella Pearls (halved)
• 200 g Cherry Tomatoes (halved; Sun Gold or similar)
• 150 g Bee’s Knees Classic Italian Dressing (store‑bought)
• 25 g Red Wine Vinegar
• 45 g White Wine Vinegar
• 20 g Red Onion (rinsed, finely diced)
• 75 g Red Bell Pepper (small dice)
• 25 g Grainy Mustard
• 100 g Black Olives (pitted, sliced)
• 50 g Pepper (sweet) (sliced, oil‑packed)
• 100 g Sun‑Dried Tomatoes (reconstituted in water for 3 h, drained, tossed in oil)
• 60 g Genoa Salami (thinly sliced)

Instructions

1. Boil Water and Cook Elbow Macaroni

   Fill a large saucepan with 2 L (≈2 qt) water, add 45 g salt, bring to a rolling boil, then add 225 g elbow macaroni. Cook for 11 minutes (3 min longer than package) until very tender but not falling apart.

   Time: PT12M

   Temperature: 100°C

2. Drain and Season Pasta

   Reserve a few spoonfuls of hot pasta water, then drain the macaroni. Toss with 25 g white distilled vinegar and a drizzle of extra‑virgin olive oil. Transfer to a large bowl and let cool to room temperature (about 20 min).

   Time: PT5M

3. Render and Crisp Bacon

   Preheat oven to 350°F (176°C). Lay 100 g thinly sliced bacon on a wire rack set over a baking sheet. Bake for 30 minutes until dark, crisp, and stiff. Cool, then chop into bite‑size pieces.

   Time: PT30M

   Temperature: 350°F

4. Make Creamy Ranch‑Style Dressing

   In a high‑sided container combine 1 large egg, 50 g sour cream, 25 g Dijon mustard, 15 g sugar, 10 g lemon juice, 5 g Worcestershire sauce, 5 g salt, and half a minced garlic clove. Blend with immersion blender, then slowly stream in 300 g neutral oil until a light, thick emulsion forms.

   Time: PT10M

5. Assemble Creamy Macaroni Salad

   To the cooled macaroni add 30 g finely minced shallots, 60 g finely chopped celery, 30 g thinly sliced scallions, 100 g frozen peas, 100 g crisp bacon, and a splash of reserved pasta water. Stir in about 300 g of the creamy dressing, then fold in 5 g chopped fresh dill, generous cracked black pepper, and adjust salt to taste.

   Time: PT10M

6. Boil Water and Cook Shell Pasta

   Return the saucepan to the stove, fill with 2 L water, add 45 g salt, bring to a boil, then add 225 g shell pasta. Cook for 12 minutes (3 min beyond package) until soft but not mushy.

   Time: PT13M

   Temperature: 100°C

7. Drain and Season Shells

   Reserve a splash of pasta water, drain, then toss the shells with 25 g white distilled vinegar and a drizzle of extra‑virgin olive oil. Spread in a medium bowl and let cool for about 20 minutes.

   Time: PT5M

8. Prepare Pesto Dressing

   In a food processor combine 100 g lightly toasted pine nuts, 100 g fresh basil, 20 g flat‑leaf parsley (no stems), 30 g minced shallot, and 100 g grated Parmesan. Pulse, then slowly add 225 g cold extra‑virgin olive oil, 5 g salt, and 30 g lemon juice. Blend 20‑30 seconds until smooth and bright green.

   Time: PT10M

9. Assemble Pesto Shell Salad

   Fold the cooled shells with the pesto until evenly coated. Gently add 200 g halved mozzarella pearls and 200 g halved cherry tomatoes. Sprinkle a pinch of Parmesan, then fold lightly with a paddle spatula.

   Time: PT8M

10. Boil Water and Cook Rotini Pasta

    Again bring 2 L water with 45 g salt to a boil, add 225 g rotini, and cook for 12 minutes (3 min beyond package) until soft but not mushy.

    Time: PT13M

    Temperature: 100°C

11. Drain and Season Rotini

    Reserve a splash of pasta water, drain, then toss the rotini with 25 g white distilled vinegar and a drizzle of extra‑virgin olive oil. Cool for 20 minutes.

    Time: PT5M

12. Make Italian‑Style Dressing

    In a high‑sided container combine 150 g store‑bought Italian dressing, 25 g red wine vinegar, 45 g white wine vinegar, 20 g rinsed red onion, 1 minced garlic clove, 15 g red bell pepper, 25 g grainy mustard, 15 g sugar, 5 g salt, ¼ tsp each oregano, basil, black pepper, and chili flakes. Blend, then slowly stream in 200 g neutral oil until thick and glossy.

    Time: PT10M

13. Assemble Mom‑Style Rotini Salad

    Combine the cooled rotini with the Italian dressing, then fold in 65 g diced fresh mozzarella, 100 g sliced black olives, 50 g sliced sweet pepper, reconstituted sun‑dried tomatoes, 60 g diced red bell pepper, 60 g sliced Genoa salami, and 75 g grated Parmesan. Adjust seasoning with extra dressing, Parmesan, and salt as needed.

    Time: PT10M

14. Final Garnish and Serve

    Plate each salad, garnish the creamy macaroni with extra dill, cracked black pepper, and a drizzle of extra‑virgin olive oil. Top the pesto salad with a final spoonful of pesto and grated Parmesan. Sprinkle the mom‑style salad with a little more Parmesan and a drizzle of olive oil. Serve chilled or at cool room temperature.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

38 g

Fat

16 g

Fiber

4 g