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THE Pasta Salad of Summer | Home Movies with Alison Roman

Do we have time to wait for  this car to go by? Sure.,Brian's like a superhero. He's like:  "There's a car four blocks away.","A child, she cries." "Wait! Turn around!",We have fun. We have fun. Hello, I'm Alison  Roman and welcome to Home Movies. Today we,are going to be making a pasta salad, which two  words when put together might feel boring but,to me uh are actually really exciting. I feel  like we have an opportunity to redefine the,pasta salad and that's what we're gonna do.  This to me is like the true salad of summer.,It will take you from barbecue to potluck to  birthday party to picnic to fire escape to stoop.,The salad is limitless. Bradley Cooper.  Like the film star Bradley Cooper. Thank,you. I saw Bradley Cooper once in person.  Oh so hot, really hot, so hot crazy hot.,I think that like the most important part of this  pasta salad is actually cooked vegetables and,the reason I'm using zucchini, hello it's  me, is because there's so much of it in,summer. I feel like it is the perfect  thing to pair with your pasta but also,the texture is really different. Once we cook it  down it's gonna become really silky, tender, and,it's gonna just add a lot of bulk and make it feel  more like a vegetable salad than a pasta salad.,Like a salad with pasta rather than a bowl of  pasta turned into a salad. Does that make sense?,Yeah. This is sort of a flexible sort of recipe  in that if you don't have scallion, you could,use a leek or some shallots or spring onions. And  if you didn't have zucchini, you could use fennel,or another type of summer squash. Don't want  parmesan? Use feta or pecorino. And if you didn't,have capers or didn't like them you could use  something like an olive or anchovy. I don't know.,I think the important takeaway is like the ratio  of stuff to pasta which is like a two or three to,one so like two or three vegetable other stuff to  pasta. You'll see. It looks more like a salad than,a bowl of pasta, which is exactly what we're  after. And actually get some water on to boil.,So pasta salad. Do you want to do that? Yeah  I'm going to scream over the I mean you want me,to cut? I'll cut, whatever. Pasta salad is not  just a salad and it's not just a pasta it's a,salad made with pasta. What kind of pan is that?  It's an All-Clad pan. I'm going to use my big,12 inch All-Clad skillet and stainless steel.  I love the skillet for pasta dishes or when I'm,cooking any large amount of vegetables because it  is so big that it can fit everything at once. I,have been an All-Clad fan my entire life, ever  since I started cooking, um truly unbeatable. I,can't tell you how long I've had this skillet  but it's been a very, very long time and it,works just as beautifully as it did the day I  got it so highly recommend. I'm salting this,pasta water, salty like the sea, broken record.  Every time I cook pasta same same song and dance.,These are raw walnuts. They're called like  halves and pieces or whatever meaning they're not,perfectly pristine, which is great because they're  often cheaper when bought that way. I'm actually,going to toast them in oil. I find that when you  toast a nut just in the skillet on the stovetop,,you're toasting the outside but the inside of the  walnut or almond or whatever tends to be still,really raw, so by frying them in the oil I'm  toasting them all the way through and then I'm,going to use that oil to cook my scallions then  to cook the zucchini and then all that's going to,go into the pasta salad. I'm just breaking these  up into tiny pieces. You could chop them if you,wanted. I'm not going to fuss too much. I like  using walnuts because it is really easy to kind,of just break them up with your hands. Olive oil  in the skillet. I'd say we're starting with like,a solid quarter cup. I'm gonna add these walnuts  to the oil and we're just gonna let them toast,in here. This is gonna happen kind of fast so you  don't really want to walk away from this. The more,scallion and the better. I'm gonna save these for  raw and the reason I'm separating them is because,the ones that I'm gonna use for cooked can be cut  pretty chunky. They don't have to be super thin,like the ones that I'm going to use for raw and  you'll cut them like you know half inch thick.,I'm using the whole thing. I'm using that whole  scallion. I don't like to waste any part of this.,Well it got really dark really quickly. You know  they're done when they look like they're almost,burned but they're not. Putting this back on.  We're looking for them to be golden brown and,then after they come out we're gonna salt them.  And we'll set these aside because these are gonna,go on top of the pasta salad. Our scallions go  in that oil that we just fried our walnuts in.,And I know this looks like a lot of vegetables  and you're like how are you gonna get all that,plus the zucchini in there but  they will cook down I promise you.,Salt. Rocking like a medium high.,Yeah I can't believe I responded. And now I'm  gonna slice t

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The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

Hello everybody, welcome to my new apartment.,I am going to show you my new kitchen because as you know I moved.,I hate that, I hate, I hated doing that.,I hated doing that so much.,I feel very comfortable here, less comfortable literally any other place in this apartment.,Should we do like a small tour?,Great let's do it.,Okay I just wanted to offer a disclaimer that just because I've upgraded kitchens or moved,apartments doesn't mean that the recipes are going to be more complicated or fussy or require,more bowls or you know, somehow like be made for a person with a dishwasher even though,now I am officially a person with a dishwasher.,I'm not sure how well it works I guess we'll see but I am thrilled.,So I keep stuff up here.,We're gonna like do something with the cabinetry one day maybe I've been reading up on a lot,of Ikea blogs on how I can change out these doors but you know, we'll see when I get around,to that, maybe a backsplash.,All my stuff that I had in the other place, my beautiful son.,It's like a joke at this point that I always have a bouquet of dill on my countertop but,I do.,I'm making some jam.,This does feel like Cribs.,I feel like I am on Cribs right now.,You know what they say, if you don't make jam today you'll never make it.,Nobody says that.,And my new pride and joy.,This regular sized refrigerator and freezer.,That's right, it's normal size.,It fits a normal amount of things.,I can fit lots of stuff or lots of little stuff.,I can fit everything or I can fit nothing.,It is, I can't tell you how this makes me feel like just the fact that I know that anything,I buy can just be in the fridge and I don't have to like have a separate cooler put all,my stuff in a bathtub like do a bunch of weird stuff with my produce like I, I could cry.,I'm so grateful.,It still kind of looks insane in here like I haven't quite figured out how to make use,of a regular refrigerator.,And now for the first video in the new kitchen for Home Movies, it's not for Home Movies,,I live here, I literally live here.,This isn't a studio.,This is where I live, it's my home, it's why it's called Home Movies and not Studio Movies.,Okay, we are now pleased to present the first video of I guess season two of Home Movies,even though it doesn't actually matter because it's we don't have seasons.,It's three summer salads and I feel like you're gonna really love them at every dinner barbecue,,picnic, party, whatever it is that you're doing this year.,I myself will be making all three of these wherever I show up and I'm asked to bring,something because I'm an overachiever I don't bring one salad, I bring three.,So please enjoy.,Hello, welcome to Home Movies, I'm Alison Roman and today is a very special edition,of Home Movies because instead of one recipe we're gonna make three recipes.,And that's because each recipe is so simple that it didn't really warrant its own video,,but also because these three salads together to me are like the holy trinity of summer,and no matter what else I'm making, like a burger, or a leg of lamb, or a whole fish,,these are the three salads that I'm making with it.,Salads but they really are sides, they're sides on salads, they're side salads.,I'm trying to, what is a salad really, I don't know I'm having an existential crisis.,You have a tomato salad which is sort of playing the role of like spicy and savory and a little,sweet, a cucumber salad which is playing the role of herby and fresh and acidic, and then,the potato salad which is playing the role of like almost like a creamy, starchy, crunchy,,tangy situation.,It's almost like Thanksgiving.,You know how you have like your stuffing and your gravy and your cranberry sauce and your,mashed potatoes.,This to me is like the summer Thanksgiving where they all should be on your plate and,they're all there for a reason.,The order that I'm gonna make these in are the order that I would make them if say people,were coming over in an hour to grill some burgers and dogs, and I would be like okay,,what is my order of operations, how am I gonna get this done.,I'm gonna start with the potato salad.,So I love a boiled potato we've probably heard me say, maybe we haven't heard me say this,actually, but I love a boiled potato not just to eat on its own but I also often times in,the summertime we'll just have them on deck in my fridge because they're really good cold,,they're really good like turned into sort of like an impromptu salad, but I don't have,any right now so I'm just gonna make them from scratch, and how I'm going to do that,is bring a pot of water to a boil, look at that already boiling.,I'm gonna salt it just like I would for pasta and then I'm gonna add my potatoes.,The potatoes that I'm using are about the size of a golf ball, right?,Is this what a golf ball looks like?,Oh yeah okay.,You don't have to cut these in half.,If you're really short on time you can but the reason I don't like to cut a potato before,boiling it is because you expose it t

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Claire Makes Pasta Salad with Romesco | From the Test Kitchen | Bon Appétit

Claire Makes Pasta Salad with Romesco | From the Test Kitchen | Bon Appétit

actions that are good I know the actions,using / director thing to say oh I'm,pretty self-direction,it's peak tomato season right now so I'm,going to show you a recipe for romesco,pasta salad that uses some great farmers,market tomatoes it has a really tangy,dressing some basil some parm and it's a,really wonderful make-ahead dish for all,of your summer potlucks and picnics this,recipe has a couple of different,components that all come together at the,end and it's really about sort of a,textural contrast with the pasta and,this tangy kind of romesco inspired,dressing which is made from roasted red,peppers garlic and usually almonds I'm,gonna use the walnuts instead so the,first thing I want to do is prep my,ingredients for my dressing and also,toast a cup of walnuts so the walnuts,are gonna be used in the kind of romesco,dressing and also I'm gonna save some,and chop them to fold it at the end so I,have a cup here these will go into a 350,oven to toast and they'll take about 10,to 12 minutes,I'm just looking for them to be a little,bit darken in color and very kind of,fragrant and toasty smelling here I also,have my big pot of boiling water for the,pasta and I'm just gonna season it this,is kosher salt we always use kosher salt,for pasta and I like to put in several,tablespoons so I just kind of eyeball it,I'll use the food processor in this,recipe a couple different times the,first thing I'm gonna use it for is to,make sort of my fresh breadcrumbs I have,a loaf of country bread here and I only,need about three ounces of bread but,with the crusts removed so I'll start by,just using my bread knife to remove the,outer crust I think I'll need about a,quarter of the loaf any kind of like,white sourdough Pullman would work you,could use a whole grain bread but I like,sort of the density just a country loaf,so I'm going to use the food processor,to break this up into fresh bread crumbs,but before that I just want to cut it,into 1-inch pieces to give the food,processor a little head start,so I'm gonna measure this out and weigh,it if you don't have a scale at home and,you don't have any way of sort of,knowing what the weight of bread is,that's fine you're just ultimately,trying to get to a cup of fresh,breadcrumbs at the end I'm going for,about three ounces of bread which cut,into pieces this sides will be of around,a cup and a half so into the food,processor and I just pulse it if I were,to process the whole thing I would kind,of make it would kind of turn into a,paste so I'm just pulsing it to break up,those large pieces and then once,everything's broken up I can process it,so I'm going for coarse crumbs here I,don't want them to disappear into the,pasta salad so this is looking good you,can see I have some finer pieces and,some slightly larger pieces I don't want,to go much finer than this and transfer,these to a bowl so the walnuts are,almost done I'm gonna jump over and,start the dressing so I have some jarred,roasted red peppers here for whole I'm,gonna start with my lemon the acid in,this recipe comes from lemon juice I'm,going to first to zest the lemon and,save that for my breadcrumbs later on I,have my microplane,I hope sometimes I see people with micro,planning like this my own method is to,kind of use it the other direction but,either way it works so usually one,medium lemon like this will yield a,couple of teaspoons of finely grated,zest and then I'm gonna cut the lemon in,half and juice it I can go right into,the food processor I can smell that the,nuts are toasted so I'm gonna pull these,out of the oven,you can see that they've taken on a nice,golden hue and you can't smell them but,they have a really kind of deep roasted,aroma so I'll let these cool off so,about a quarter of these go into the,dressing so I you know you can just,eyeball it it's not too precise so that,looks about right,and then the rest I'll save and once,they're cool I'll chop them and those go,into the pasta salad so in the dressing,I have the lemon juice from the lemon,before whole roasted red peppers just,from a jar to whole raw garlic cloves,1/2 a teaspoon of crushed red pepper,flakes so that gives a little bit of,heat I found that with pasta salads when,you're serving a pasta dish cold like,this you have to really it really needs,a super flavorful dressing because the,sort of the colder temperature kind of,tamps down some of the flavors so in go,the walnuts so I have a half a cup of,oil feels like a lot but it's a lot of,pasta with a lot of surface area so it,needs that that volume to coat,everything and once this mixture is,smooth I'll start to process it I'll,stream in the oil,I also love the kind of vibe,reddish-orange to you that it gives the,whole pasta salad it feels very summery,with the tomatoes and that's the,contrast from the basil so into the feed,tube of this stream in the oil,am i streaming and slowly it'll emulsify,the dressing so it's thick and even has,sort of like a light airiness to it it,also makes a lot of

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The Perfect Picnic Pasta Salad - Food Wishes

The Perfect Picnic Pasta Salad - Food Wishes

hello this is chef john from,foodwishes.com,with,perfect picnic pasta salad,that's right the pasta salad is almost,always the most disappointing side dish,at the picnic or cookout but in this,video i'm going to show you a few simple,tricks to turn what is usually a phoned,in afterthought into something you could,enjoy as a meal all by itself,not that you should since this is the,perfect side for some grilled meats but,if you had to you could,and to get started we're going to cover,the first thing that makes for a great,pasta salad and that would be a large,quantity of a very high quality,perfectly emulsified vinaigrette which,will begin with a few generous spoons of,dijon mustard,and then to that we're going to add two,different vinegars starting with the,very sharp and flavorful apple cider,vinegar plus the equally flavorful but,milder and less acidic rice vinegar,and then we'll go ahead and season that,up with a little pinch of salt some,sugar,and just for the heck of it a few shakes,a cayenne,and once we have all that together we'll,go ahead and grab our whisk and give,this a quick mix before we add our oil,and by the way if you turn this video,off because you don't like mustard you,really should turn it back on since our,final product is not going to taste like,a mustard dressing it is just going to,taste like a delicious dressing,and that's it once we whisk that for,about half a minute,we can start whisking in our oil,starting very slowly at first okay we're,just drizzling in like a teaspoon at a,time,and we'll continue with those small,additions until we can tell it's,starting to emulsify and how we'll know,that is the texture will start to get,thick which means the oil is being,suspended in the vinegar versus stain,separate where if you stop whisking and,just like a minute it would separate,into the two components again,all right a properly mixed dressing is,going to stay thick and rich and,beautiful looking even after like hours,but anyway once our vinaigrette starts,to thicken up we can get a little more,aggressive with our oil,oh and let's just say for the sake of,argument you have a muscle spasm in your,arm and you accidentally splash in too,much oil,do not panic just relax,and simply just keep whisking but on one,side of the bowl,just mixing that probably too much oil,in little by little,until eventually it disappears at which,point you are ready to add some more,and you'll see the more oil you add in,the thicker your vinaigrette's going to,get,and yes if you want to do this in a,blender go ahead,but then you have to clean a blender and,i don't,plus i get to tell people i worked out,today,and besides a perfectly emulsified,vinaigrette the other secret here is,making a very large amount all right for,a pound of pasta i want at least a cup,and a half a dressing which sounds like,a crazy amount but it's not that is what,you need,and then the last step here once we're,very happy with the viscosity of our,vinaigrettes is we'll go ahead and whisk,in a whole bunch of freshly chopped,herbs and of course we will list these,in the ingredient list but i'm using,just about everything,tarragon dill parsley chives just to,name a few,and that's it our pasta salad dressing,is done,but before we move on to the rest of the,salad,let's go ahead and remove about half of,that vinaigrette from the bowl,since i like to mix some into the hot,pasta and then we will finish the salad,with the rest later,and once that's out we can move on to,the next most important factor in making,a perfect pasta salad making sure the,pasta is perfect which first of all,means cooking it in properly salted,water okay that water should actually,taste like salt water and then once,that's boiling we will add the pasta of,our choice,which for me is going to be a fusilli,bukkati which is absolutely perfect for,grabbing onto the vegetables and the,dressing but any short similarly open,pasta will work,besides cooking this in well salted,water and choosing the right shape the,most important tip here is not to,undercook your pasta all right so many,pasta salad recipes say to undercook the,pasta for a minute or two which to me is,a huge mistake so i'm cooking this stuff,all the way until it's tender,and then while we're waiting for that to,cook let me share another thing i think,makes for a great pasta salad and that,would be including a combination of,cooked and raw vegetables and for this,salad for the cooked veggies i'm going,to go with some sliced snow peas some,sliced carrots some fairly small english,peas and some broccoli flowers which is,often sold as broccolini,but anyway what i like to do since i,have some boiling salted water on the,stove right now is go ahead and stir,this into my pasta about two minutes,before it's done and that way i can just,drain everything at once and it's,actually a pretty easy way to do things,and yes it would be more exact to cook,these vegetables separately since they,will have slightly different cooking,times b

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This Eggplant Pasta is One of Italy's Most Legendary Pasta

This Eggplant Pasta is One of Italy's Most Legendary Pasta

now before we get into making pasta ala,norma one of sicily's most famous pasta,dishes we need to get started prepping,the eggplant which is the star of the,dish i want to thank our sponsor today,better help but more on them later for,now let's just jump right into it then,we just want to square off the top and,the bottom of the eggplant,now i'm going to be using this,totiglioni it's sort of like a smaller,longer rigatoni and because i'm using a,shape like this i'm going to want to cut,the eggplant to sort of match the pasta,shape and i know that when i cook,eggplant it's going to shrink a little,bit so i'm going to sort of try and aim,to cut this slightly larger than the,totiglione then i just sort of want to,cut them i don't know into like,three-quarter inch one-inch sort of,planks and then once you cut them into,planks you can lay the planks down and,cut them into thick little strips as you,move down on the eggplant and the,eggplant sort of tapers out and becomes,wider you can cut that piece in half and,continue cutting those strips so that,the shape can more easily mimic the,pasta,now i can sort of imagine once this is,cooked down it's going to be able to sit,on a fork perfectly with this pasta,which will also almost double in size,once it's fully hydrated so you got to,play that little mind game when you're,prepping vegetables for a certain dish,now i'm only gonna make this for about,two portions if i was gonna make it a,full pound of pasta i'd probably chop up,another small eggplant you're basically,looking for about one and a half pounds,of eggplant whether it's big or small,per pound of pasta now i'm going to coat,them with olive oil you could be,generous now in traditional pasta alone,the eggplant is fried in olive oil and,usually since it's a sponge it just,sucks up a lot of that olive oil and,could potentially make this dish greasy,today we're going to roast the eggplant,it's going to sort of dry them out a,little bit more hopefully a high heat is,going to kind of seal in and lock in the,juices so we don't have to like pre-salt,it and remove the moisture and we're,going to get some nice texture and we're,going to get a depth caramelized flavor,from roasting we're just going to hit it,with some salt make sure they all get,coated in oil like i said they are a,sponge but it's gonna be way less oil,than if we were deep frying,get a nice spacious sheet tray make sure,they have nice amount of room,a little bit more salt,a little bit more olive oil if you don't,have enough olive oil they will probably,stick to the pan still way less than,deep frying and then they go into the,oven and then into a 450 degree oven to,roast we're gonna check on it in a,minute but while it's roasting we can,puree our tomatoes you know my favorite,brand of tomatoes those are the best in,america we're just gonna pour those,straight into a food mill and i'm just,sort of use my hand to break up some of,those whole plum tomatoes inside the can,just to give the food mill a little head,start sometimes it's hard to get those,whole plum tomatoes worked in under the,food milk so once you've got those,pureed set that off to the side then we,can slice up some garlic we're,essentially just making weekday sauce,here right and our weekday sauce is just,olive oil a good can of tomatoes some of,this sliced garlic and then we finish it,with some basil stem in the beginning of,the cooking process i like to cook with,the stem,now the only other ingredient we're,going to use today that makes pasta,aronorma what it is is rigota salata,regular salata,salted ragotta and it's this it's,basically rigota that's been salted,pressed and aged so it's more of a,firmer but still soft like crumblier,tangy sort of cheese it's very similar,to pecorino romano you could probably,very similarly compare it to feta as,well this is going to be what goes on,top now before we go forward we need to,take a second to thank our sponsor today,better help now to be quite honest with,you being a creator in this internet,world can be quite a doozy it's lonely,it's got its ups and downs and i got no,one to talk to over here and whether,it's an unnecessary comment or the,business is going through a slump or,there's an issue with a personal,relationship sometimes things bother me,and i need to talk to somebody and,that's where our sponsor today better,help comes in betterhelp offers licensed,therapists who are trained to listen and,help walk you through whatever you got,going on in life so if i got something,that bothers me i can take my,complaining to better help rather than a,friend or a colleague i've been the,therapist before in real life and i,hated it going into the waiting room you,feel weird they're never on time but,with better help you can talk to a,therapist in private online and at your,convenience there's a broad range of,expertise in better help's 20 000 plus,therapist network that give you access,to help that may not be available in,your area just fill out a 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Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network

Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network

in the summer when the fields here are,filled with gorgeous corn i love to make,fresh corn salad and you're not going to,believe how easy this is so i've boiled,corn for about three minutes until it's,just not starchy and the way you can,tell is just to take a little kernel off,and taste it so you still have the fresh,corn flavor,and it's perfect they're crisp but,they're cooked all the way through and,i'm going to put them in ice water it's,called shocking them,this is going to be so good with my,all-american grill of hamburgers and,instead of hot dogs i'm going to do,turkey sausages,and homemade coleslaw,and a surprise for dessert,okay so that's nice and cold you know,putting it in ice water actually stops,the cooking but what else it does is it,keeps the bright yellow color,and we want it to look gorgeous take the,little end off right there and just,stand it up and it's rear end and then,run your knife all the way down the cob,and the kernels just come off,beautifully like that,when the corn is fresh and he's tempted,i feel like i want to eat it every day,it's actually surprising how much corn,you get from the kernels isn't it,okay,five corn,right into the bowl,and then i'm just gonna add a few,ingredients that will really give it,all of its fresh corn flavor,so the first thing i'm going to add is a,little red onion one of the tricks for,cutting an onion,is to leave the end one end on and then,it keeps the whole thing together when,you're cutting it so i'll show you how,this works so slice it this way keep,your fingers out of the way and this way,the whole thing stays together when,you're dicing it,so i need about half a cup of red onion,which is one small red onion,okay that's done all right a little bit,of cider vinegar and olive oil,i think the cider vinegar is really,wonderful it's sort of sweet,and it enhances the fresh corn flavor,three tablespoons of each,olive oil,good olive oil,salt and pepper always good salt and,pepper,and then the last ingredient is fresh,basil i just think corn and basil go,really well together so i put them,together,so this is a really great little trick,how to julienne basil leaves is you just,stack them up one on top of the other,and then roll them up like a tight cigar,and then take your knife and just do,really thin slices,and you end up with really gorgeous,julienned or sometimes called chiffonade,okay just like that toss it up,it's so fresh tasting,perfect,now how easy was that,you

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Shaved Zucchini Salad With Homemade Greek Lemon Vinaigrette, Toasted Pine Nuts, and Fresh Mint

Shaved Zucchini Salad With Homemade Greek Lemon Vinaigrette, Toasted Pine Nuts, and Fresh Mint

hi i'm eric from simply elegant home,cooking today i'm going to show you a,delicious greek salad recipe we're going,to be doing a shaved zucchini salad with,grape tomatoes toasted pine nuts fresh,mint and a homemade vinaigrette made,from greek extra virgin olive oil and,fresh lemon juice this is a simple,recipe but it's elegant and it's super,refreshing on a warm spring or summer,day so stick around you don't want to,miss this one,okay so to get started the first thing,i'm going to do is to toast the pine,nuts i do this first so that they can,cool before we add them to the salad,this is the exact product that i like to,use although these have become very,expensive so if you did want to,substitute dry roasted pumpkin seeds are,a fraction of the price and they work,well too,okay i have a small skillet that i've,preheated on medium low heat,important not to use too much heat so,you don't scorch the pine nuts that was,a two ounce container i'm going to go in,with about half,so that's about one ounce of the pine,nuts you just want to get them in the,pan,and you want to just shake this every,couple of moments you want to shake it,around and we're going to let these just,gently toast until they take on some,color for just a couple of minutes so,we'll check back in a few,and you should be listening for just a,gentle sizzle that'll tell you these are,at the perfect heat as these go you just,want to shake them a little bit and you,can even flip them,just like that make sure you're hitting,both sides equally,okay and that took about four or five,minutes at this point you want to take,these off the heat they look perfect you,want to stop short of a dark brown color,and once you turn off the heat on the,burner it's also really important to get,those pine nuts out of the skillet so,they don't continue to cook i wanted to,give you though a close-up view this is,exactly how you want them to look on the,collar that's when you want to stop the,cooking,okay so next we can prep the zucchini,and this is really easy you can use a,mandolin but what i find works best is,just a vegetable peeler what you want to,do you want to take off just one sliver,just like that and we're going to,discard that piece can be a little,fibrous but next you just want to take,your,your peeler,and just peel,slices just like that,and when you start to hit the seeds at,that point you want to rotate 90 degrees,again you want to take off a small,sliver,discard that piece and then just keep,working it,and here's what we're left with i find,that uh one small to medium-sized,zucchini is the perfect amount per,person there's a little bit of waste,here in the core but,you get a you get a pretty good amount,of volume from a single zucchini so i'm,going to continue with the other one,and you can just set those zucchini,slices in a mixing bowl ready for the,rest of the ingredients,so i'm going to show you a really simple,vinaigrette using greek extra virgin,olive oil and lemon juice but before we,juice that lemon we want to start by,zesting it so you can use a microplane,and just gently zest the exterior just,like this,and that's what you're left with maybe,about a tablespoon of the lemon zest a,ton of flavor in there really going to,make a difference,and next i'm going to juice about 2 3 of,that lemon and see how much that yields,and now we can add some seasonings i,have some sea salt just a little pinch,some freshly cracked black pepper,and since we're doing greek i have some,oregano now before you add this it'll,really bring out some flavor if you use,your fingers and just break it up a,little bit,just like that,and then you can add it in,okay and we got about one ounce of lemon,juice i'm going to use a two to one,ratio of extra virgin olive oil to lemon,juice,for the vinaigrette,okay and what you want to do you want to,take a fork and we're going to whisk,this but what we're going to do we're,going to add the oil very very slowly,whisking as we go,and i kept whisking the vinaigrette off,camera as i slowly added you can see,though that eventually took on an almost,creamy emulsified consistency you just,want to make sure that you whisk that,until it becomes homogeneous,okay we are in the home stretch now now,one of my favorite ingredients in all of,cooking is grape tomatoes on the vine,you can also get cherry tomatoes on the,vine,and all you want to do you want to rinse,those and dry them off and then just use,a serrated knife cut them in half,just like that,okay and last but not least fresh mint,this is going to add a really cool,refreshing feel to the salad i have,about 25 of these mint leaves and what,you want to do you want to take,you know maybe five six seven at a time,and you just want to roll it up,and then slice it thin and then we're,going to go through it again and mince,it up but this is a good way to,start your prep,okay and after slicing the rest of those,leaves you just want to take your knife,and work it back and forth,okay and now we can build t

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creamy deli style PASTA SALAD you'll actually want to eat

creamy deli style PASTA SALAD you'll actually want to eat

pasta salad does not have to be this,gross mess,of mayo and overcooked pasta it can be,fresh bright and delicious,and like a pesto it's designed to be,eaten cold,so it's perfect for this stretch of 90,to 100 degree weather that we're all,sort of suffering through right now this,pasta salad recipe,is from the first job i ever had working,as a dishwasher in a 19th hole,restaurant off of a public golf course,in westchester where i grew up acidic,not too much mayo,and a lot of fresh ingredients it's the,best creamy deli style pasta salad that,i've ever had,and i'm going to show you how to make it,right now,so the first thing we have to do is get,the pasta cooked and cooled so get a pot,of salted boiling water,up to temperature make sure it's nice,and salted,i know this pasta is gonna cook to al,dente in about nine minutes so,20 to 30 seconds before it's perfectly,al dente i want to pull it,out of the water drain it completely and,then,add it to a big bowl that we're just,going to toss get that steam out of,there and cool the pasta down before we,add the dressing later,now we're just gonna let this cool and,since we pulled it just a little bit,under it's gonna carry overcook and,settle,at a perfect al dente we don't really,want to rinse the starch off because,that starch is going to help,the dressing adhere to the pasta and,it's going to give this overall better,kind of glisten and look to,the final product so now we're just,going to set this aside let it cool,we just need to chop our vegetables,we're gonna take our time doing because,the size of the vegetables,matter right now but first let's make,the dressing real quick,basically consists of some mayo which,we're just going to roughly measure out,let's say,to about a cup a cup and a half then,we're gonna add,some white vinegar about one tablespoon,two tablespoons three tablespoons,roughly measured out like that,tablespoon or two of garlic powder,and about two tablespoons of sugar,i kind of went one tablespoon too much,here,and i'm gonna have to adjust it,but this is the texture and the,consistency we're looking for,that's gonna coat the pasta nicely i'm,gonna add a little black pepper and a,little,salt and that is the right consistency,now since i added just a touch too much,sugar i need to add a little bit more,vinegar and a little bit more mayo,recreate that balance and try and,achieve that correct consistency,next we're going to start to cut up the,vegetables into a very,fine small dice i've shown you how to do,this,just for a safety reminder when you cut,an onion like that kind of angle it,downwards so in case it slips,it doesn't come up and hit your palm,again the smaller,slices and cuts you make the finer the,dice you're gonna have when cutting an,onion this way,this is one small red onion you might,need to use a half of a big one,and now onions can be a little bit sharp,and give you that kind of stanky breath,so i'm just going to salt them and add a,touch of vinegar,not even enough to soak them just enough,to kind of wet them in that vinegar and,that's going to neutralize that rawness,and just kind of mellow them out,stick your nose in it shouldn't smell,like raw onion at all you should be good,to go,then we're going to chop the peppers cut,the tops off and peel off these nice,segments of the flesh,we're gonna make thin strips and then,slice those thin strips into a fine dice,now just repeat that with the rest of,the peppers,and then on to cutting the carrots for,the carrots we're gonna cut each one,where the skinny part of the carrot,meets the thicker part of the carrot the,skinny part of the carrot we're gonna,cut into half and then each half,into twos and then we're gonna cut that,into small dices,the thicker part we're going to cut into,maybe six or eight,sticks and then cut those into dices,just so we have an even cut across,all the carrots if you want to get,really fancy you can,corner off the four edges of the carrot,cut,each piece into an eighth inch plank cut,those eighth inch planks,into eighth inch sticks and cut those,eight inch sticks,into an eighth inch dice but of course,that's just being a little,extra so rustic works just fine,now since the fibers on celery are a,little tough for the raw presentation,we're gonna,shave them with a vegetable peeler,otherwise we're gonna slice each piece,of celery in half,slice each half in half again,and then slice it into similar size dice,as the rest of the vegetables,then we have a couple scallions that i'm,just going to slice,into thin rounds,then take those onions that have been,marinating in that vinegar,add them to the rest of the vegetables,and we're ready to move on to the next,stage,so i remember when i was a dishwasher,and we would make the pasta,pre-cook it put it in the refrigerator,i'll go in there and steal,cooked unseasoned undressed pasta,and that was the beginning of a love,affair for me with just how,delicious pasta can be on its own,without anything,and even to this day i could probabl

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