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PASTA SALAD

Picture for PASTA SALAD

597,838 views  ‘Tis the season for sunglasses, iced beverages, and fresh pasta salad. Try out our three renditions for your next picnic!

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INGREDIENTS

for the Mayonnaise

2 whole eggs

1 tsp dijon mustard

2 tbsp freshly squeezed lemon juice

1 garlic clove, crushed

½ tsp kosher salt

2 cup vegetable oil

for the Classic Mac Salad

1 cup (4 oz) carrots, peeled + diced

⅔ cup (2.75 oz) red bell pepper, diced

½ cup (2 oz) celery, thinly sliced

½ cup (2 oz) red onion, diced

16 oz orecchiette, cooked al dente + rinsed + cooled

4 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

6 oz mayonnaise, preferably homemade

2 ¾ oz sour cream

2 tbsp apple cider vinegar or dill pickle brine

1 tbsp dijon mustard

¼ tsp garlic powder

To taste kosher salt

To taste freshly ground black pepper

for the Pesto Ingredients:

2 cup (~1 1/2 oz) basil leaves

1 clove garlic

1 tsp kosher salt

1 oz pine nuts

1 ½ oz parmesan cheese, grated

5 oz extra virgin olive oil

for the Pesto Pasta Salad

1 tbsp kosher salt + more to taste

8 oz green beans, trimmed + cut into 2 inch segments

16 oz dried gemelli pasta

1 tbsp white vinegar

8 oz yukon gold potatoes, peeled + diced

8 oz mozzarella pearls, drained

1 recipe Pesto (see above)

To taste freshly ground black pepper

As needed extra virgin olive oil

for the Fresh Ricotta

4 cup high quality whole milk (not ultra pasteurized)

1 tbsp lemon juice or white vinegar

½ tsp kosher salt

for the Spring Pasta Salad

1 tbsp kosher salt + more to taste

8 oz asparagus, trimmed + cut into 2 inch segments

4 oz fresh english peas (or frozen)

3 oz radishes, thinly sliced (soaked in ice water)

2 oz pine nuts, toasted

16 oz fusilli pasta, cooked al dente + rinsed + cooled

2 ¾ oz Cup olive oil

4 ½ oz mayonnaise (preferably homemade)

2 ½ oz lemon juice

1 Zest lemon

¼ cup fresh mint leaves (loosely packed), torn

2 tbsp fresh dill, chopped

2 tbsp fresh chives, chopped

1 tbsp fresh tarragon, chopped

To taste freshly ground black pepper

½ tsp Optional: anchovy paste

8 oz ricotta, preferably homemade

DIRECTIONS

1.

for the Mayonnaise Method:

1.

In a high-sides container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.

2 whole eggs

1 tsp dijon mustard

2 tbsp freshly squeezed lemon juice

1 garlic clove, crushed

½ tsp kosher salt

2.

Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.

2 cup vegetable oil

3.

Combine using an immersion blender at high speed until the mixture becomes thick and homogenous.

4.

Store in an airtight container and refrigerate for up to 2 weeks.

5.

for the Classic Mac Salad Method:

1.

Combine the carrots, bell pepper, celery, red onion, pasta, and herbs in a large bowl. Toss to combine the pasta salad ingredients and set aside.

1 cup (4 oz) carrots, peeled + diced

⅔ cup (2.75 oz) red bell pepper, diced

½ cup (2 oz) celery, thinly sliced

½ cup (2 oz) red onion, diced

16 oz orecchiette, cooked al dente + rinsed + cooled

4 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

2.

In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, garlic powder, salt and pepper. Add water if resting overnight in the refrigerator.

6 oz mayonnaise, preferably homemade

2 ¾ oz sour cream

2 tbsp apple cider vinegar or dill pickle brine

1 tbsp dijon mustard

¼ tsp garlic powder

To taste kosher salt

To taste freshly ground black pepper

3.

Fold the dressing into the pasta salad mix until well combined.

4.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

5.

for the Pesto Method:

1.

Bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.

2.

Add the basil leaves and cook for 15-20 seconds or until the leaves turn a more vibrant green. Quickly, using a slotted spoon, remove the basil leaves from the boiling water and transfer them directly into the prepared ice bath.

2 cup (~1 1/2 oz) basil leaves

3.

Remove the basil from the ice bath and squeeze out any excess water. Set the basil leaves aside until ready to use.

4.

Combine the garlic, salt, and pine nuts in the bowl of a food processor. Pulse the ingredients until they are the consistency of sand.

1 clove garlic

1 oz pine nuts

1 tsp kosher salt

5.

Add the reserved basil leaves and cheese to the food processor and process until the ingredients are combined.

1 ½ oz parmesan cheese, grated

6.

With the food processor running, slowly pour the olive oil down the feed spout. Continue processing until the sauce is thoroughly combined and homogenous.

5 oz extra virgin olive oil

7.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

8.

for the Pesto Pasta Salad Method:

1.

Bring a large pot of water to a boil. Season with kosher salt.

1 tbsp kosher salt + more to taste

2.

Prepare an ice bath in a large bowl.

3.

Add the green beans to the water and boil for 2 ½ - 3 minutes or just until al dente. Using a slotted spoon, tongs, or a metal spider, remove the green beans from the water and transfer them to the prepared ice bath. Allow the green beans to cool for 1-2 minutes, then drain and set aside until ready to serve.

8 oz green beans, trimmed + cut into 2 inch segments

4.

Bring the water in the large pot back to a boil, then add the dried pasta. Cook until al dente according to the box instructions.

16 oz dried gemelli pasta

5.

Remove the pasta using a slotted spoon or metal spider, then rinse the pasta to cool it down. Set aside in a large bowl.

6.

Bring the water in the large pot back to a boil, then stir in the vinegar.

1 tbsp white vinegar

7.

Add the potatoes to the water and cook until tender when cut with a paring knife, about 6-8 minutes.

8 oz yukon gold potatoes, peeled + diced

8.

When ready to serve, add the green beans, potatoes, and mozzarella to the large bowl containing the pasta. Pour the pesto overtop of the other ingredients and toss to combine.

8 oz mozzarella pearls, drained

yukon gold potatoes, peeled + diced

green beans, trimmed + cut into 2 inch segments

1 recipe Pesto (see above)

9.

Season to taste with salt and pepper.

To taste freshly ground black pepper

kosher salt + more to taste

10.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

11.

When ready to serve, garnish with a drizzle of extra virgin olive oil.

As needed extra virgin olive oil

12.

for the Fresh Ricotta Method:

1.

Add the milk to a large pot. Heat the milk over medium heat until just before simmering, the milk should start to foam at the surface with just a few bubbles around the edges.

4 cup high quality whole milk (not ultra pasteurized)

2.

Turn off the heat and stir in the lemon juice and salt. Let the mixture sit for 5-10 minutes or until the mixture has started to separate into white chunks and yellow-ish liquid (whey).

1 tbsp lemon juice or white vinegar

½ tsp kosher salt

3.

Using a slotted spoon, remove the cheese curds from the pot and transfer them to a cheesecloth-lined sieve placed over a bowl.

4.

Allow the cheese curds to drain for 45 minutes - 1 hour (depending on your desired consistency).

5.

Use immediately or transfer the strained curds to an airtight container and refrigerate for up to 2 days before serving/using.

6.

for the Spring Pasta Salad Method:

1.

Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.

2.

Season the boiling water with salt, then add the asparagus and cook for 2-3 minutes or until tender. Transfer the asparagus out of the boiling water and into the ice bath using a slotted spoon.

1 tbsp kosher salt + more to taste

8 oz asparagus, trimmed + cut into 2 inch segments

3.

Bring the water back to a boil, then add the peas and cook for 60-90 seconds or until the peas have turned bright green. Transfer the peas into the same ice bath using a slotted spoon.

4 oz fresh english peas (or frozen)

4.

Drain the ice bath and reserved the blanched vegetables in a large bowl.

5.

Add the radishes, herbs, and pasta to the large bowl and toss to combine the pasta salad ingredients.

3 oz radishes, thinly sliced (soaked in ice water)

2 oz pine nuts, toasted

16 oz fusilli pasta, cooked al dente + rinsed + cooled

¼ cup fresh mint leaves (loosely packed), torn

2 tbsp fresh chives, chopped

2 tbsp fresh dill, chopped

1 tbsp fresh tarragon, chopped

6.

In a small bowl, whisk together the olive oil, mayonnaise, lemon juice and zest, anchovy paste (if using), and season to taste with more salt and pepper.

2 ¾ oz Cup olive oil

4 ½ oz mayonnaise (preferably homemade)

2 ½ oz lemon juice

1 Zest lemon

½ tsp Optional: anchovy paste

To taste freshly ground black pepper

7.

Fold the dressing mixture into the pasta salad mix until well combined.

8.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

9.

When ready to serve, dollop the ricotta over top of the pasta salad and serve.

8 oz ricotta, preferably homemade

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