~*~ THE THREE PASTETEERS ~*~

SERVES: 4 ⎪ LEVEL: EASY

As Summer transitions into Fall, it’s time to enjoy what’s left of this warm weather—and for me that means eating cold pasta salad. Casa Milo’s vibrant pasta inspired these dishes, but once cooked the colors fade. So I revamped it with vegetables that gave the pasta it’s original color. If preparing the pasta salad ahead of time, cover the bowl with plastic wrap and chill in the fridge for at least 4 hours, or overnight so pasta the can absorb the flavors.

Playlist—Dee-Lite 

 

1. BEET, BASIL, AND WALNUT

Mise en Place

3/4 pound pasta

½ cup extra-virgin olive oil

1 medium shallot, peeled and minced 

1 clove garlic, peeled and grated 

2 teaspoons Dijon mustard

1 teaspoon cumin seeds

Juice of 1 large lemon

1 pound raw beets, peeled and grated 

½ cup chopped walnuts, toasted 

¾ cup mayonnaise, plus more for serving

fresh basil, for garnish

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1. COOK THE PASTA

Bring a large pot of salted water to a boil. Add the pasta until cooked all the way through. Reserve some pasta water then drain.

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2. MAKE THE DRESSING

While waiting for the water to boil, add cumin seeds to a dry small skillet. Toast over medium heat, occasionally shaking the pan until the seeds are darker and fragrant. In a bowl, whisk together olive oil, shallots, garlic, Dijon mustard, cumin seeds, lemon juice, and salt & pepper to taste. After the pasta is drained, toss with half the dressing and set aside.

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3. ASSEMBLE THE PASTA SALAD

In a large bowl, toss together pasta, grated beets, remaining dressing, mayonnaise, and S&P to taste. If salad is a bit dry or sticky, add some reserved pasta water. Chill in the fridge until ready to serve.

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4. SERVE

Stir salad before serving, mix in a tablespoon of extra mayo and water for a fresher look. Garnish with chopped walnuts, hard-boiled eggs, and fresh basil.

 

 

2. CURRY, CARROT, AND MANGO

Mise en Place

3/4 pound pasta

½ cup cashews

1 cup dried mango, diced 

5-6 oz carrots, peeled and grated 

5-6 oz celery, small diced

2 tablespoons curry powder, or more to taste

½ teaspoon turmeric

¾ cup mayonnaise, plus more for serving

coconut smiles, for garnish

coconut oil

cilantro, optional

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1. COOK THE PASTA

Bring a large pot of salted water to a boil. Add the pasta until cooked all the way through. Reserve some pasta water then drain.

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2. FRY THE CASHEWS

Add 1-2 tablespoon coconut oil in skillet over medium heat. Add cashews and fry until fragrant and golden brown. Transfer to a cutting board and roughly chop. Reserve some for garnish.

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3. ASSEMBLE THE PASTA SALAD

In a large bowl, toss together pasta, mango, carrots, celery, cashews, curry powder, turmeric, mayonnaise and S&P to taste. If salad is a bit dry or sticky, add some reserved pasta water. Chill in the fridge until ready to serve.

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4. SERVE

Stir salad before serving, mix in a tablespoon of extra mayo and water for a fresher look. Garnish with reserved cashews, coconut smiles, and fresh cilantro, if using.

 

3. BACON SPINACH TOMATO

Mise en Place

3/4 pound pasta

½ cup panko

1 large lemon

3 oz thick-cut bacon

10 oz fresh spinach

5 oz cherry tomatoes

1 teaspoon garlic powder

¾ cup mayonnaise  

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1. COOK THE PASTA

Bring a large pot of salted water to a boil. Add the pasta until cooked all the way through. Reserve some pasta water then drain.

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2. TOAST THE PANKO

While waiting for the water to boil, zest the lemon. Add panko and lemon zest to a dry small skillet. Toast over medium heat, occasionally shaking the pan until golden brown and fragrant. Reserve some for garnish.

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3. COOK THE BACON

Cut the bacon into ¼-inch small strips. Fry in a dry skillet over medium-high heat, until crisped. Remove and drain on paper towels. Reserve bacon fat and some bacon bits for garnish. 

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4. MAKE THE SPINACH PURÉE

Line a strainer with a dish towel or paper towels and place spinach inside. Reserve 2 cups of spinach for later. Pour about 8 cups of boiling water over the spinach. Let spinach sit until wilted and cool enough to handle. Use the dish towel to squeeze out the water. Transfer spinach to a food processor or blender and pureée with bacon fat and lemon juice until smooth.

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5. ASSEMBLE THE PASTA SALAD

Cut the cherry tomatoes in half; reserve some for garnish. In a large bowl, toss together pasta, panko, bacon, spinach puree, reserved spinach, mayonnaise, garlic powder and S&P to taste. If salad is a bit dry or sticky, add some reserved pasta water. Chill in the fridge until ready to serve.

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6. SERVE

Stir salad before serving, mix in a tablespoon of extra mayo and water for a fresher look. Garnish with reserved panko, bacon, and tomatoes.