Pasta Salad 3 Ways

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~*~ 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 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.

 

music

Easy Giant– To the Moon

 

1. BEET & BASIL PASTA SALAD

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3/4 pound pasta

½ cup extra-virgin olive oil

1 medium shallot

1 clove garlic

1 teaspoon cumin seeds

2 teaspoons Dijon mustard

Juice of 1 large lemon

1 pound beets

½ cup walnuts

¾ cup mayonnaise, plus more for serving

4 eggs

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. Peel and mince shallot; peel and grate garlic. In a bowl, whisk together olive oil, cumin seeds, shallots, garlic, Dijon mustard, 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. PREP REMAINING INGREDIENTS

Peel and grate the beets using a food processor, or box grater on a plate in your sink. Toast walnuts in a dry skillet over medium heat until darkened and fragrant. Roughly chop the walnuts, reserve some for garnish.

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4. ASSEMBLE THE PASTA SALAD

In a large bowl, toss together pasta, beets, remaining dressing, chopped walnuts, 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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5. MAKE HARD-BOILED EGGS

Place eggs in a pot and fill with water until eggs are just covered. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and run eggs under cold water until cool enough to handle. Remove the shells and cut into quarters.  

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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 walnuts, hard-boiled eggs, and fresh basil.

 

 

2. CARROT & CURRY PASTA SALAD

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3/4 pound pasta

1 mango

5-6 oz carrots

5-6 oz celery

1 14-oz can chickpeas

½ cup cashews

1 ½ inch piece ginger

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. PREP THE VEGETABLES

While waiting for the water to boil, peel and dice the mango. Peel and grate the carrots using a food processor, or box grater. Small dice the celery. Peel and grate the ginger

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3. FRY THE CHICKPEAS AND CASHEWS

Add 1-2 tablespoon coconut oil in skillet over medium heat. Add chickpeas to the skillet and fry until golden brown. Transfer to a bowl and mix in grated ginger. Add cashews to the same skilled, adding more coconut oil if needed. Fry until fragrant and golden brown. Transfer to a cutting board and roughly chop. Reserve some for garnish.

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4. ASSEMBLE THE PASTA SALAD

In a large bowl, toss together pasta, mango, carrots, celery, cashews, chickpeas, 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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5. 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. BLT PASTA SALAD

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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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5. 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.

 

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Uncooked vs. Cooked

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