PASTA SALAD | with Italian salad dressing


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This simple Italian pasta salad recipe is packed with contemporary, colourful greens and selfmade Italian dressing. This can simply be made gluten-free and/or top protein.
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TIMESTAMPS
0:00 Intro
0:22 Prep the greens
1:22 How to cut an onion
1:54 How to cut basil
2:20 Making the Italian dressing
3:05 Preparing the pasta
3:21 What I really like about this pasta salad
3:51 Adding pasta to the dressing
4:06 Adding veggies to the pasta
4:43 Mix all of it in combination
4:51 Enjoy!

PASTA SALAD RECIPE
1 (16-ounce) field Fusilli pasta gluten-free works as smartly
1/3 cup extra virgin olive oil
1/3 cup crimson wine vinegar
2 cloves garlic beaten
1 teaspoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can of quartered artichoke hearts tired
1/2 cup Kalamata olives minimize in 1/2
1 1/2 cup bell pepper diced (I really like to make use of yellow and orange)
1 cup baby tomatoes minimize in 1/2
1/2 cup celery thinly sliced into half-moons
1/2 crimson onion finely diced
1/2 cup chopped contemporary basil

INSTRUCTIONS
Cook pasta in line with package deal directions till al dente. While the pasta chefs, whisk in combination extra virgin olive oil, crimson wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a big bowl.

Drain the pasta and upload it proper into the dressing. Toss to coat. Let cool, tossing a few times so the pasta can take in all of the flavors of the dressing.

Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir smartly to mix. Serve and revel in or kick back till in a position to serve.

NOTES
Store the leftover salad in an hermetic garage container within the fridge for roughly 5 days. Before serving once more, give it a excellent stir and style + season once more as wanted. This salad is superb served at room temperature or chilled.

Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg

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46 thoughts on “PASTA SALAD | with Italian salad dressing”

  1. This is the best pasta salad you will ever eat! I made this for my family of four and it was gone in one day! I substituted cucumber for celery and it was great. Dressing tastes like a yummy Italian bread dipping sauce you might get at a restaurant and the fresh basil and garlic really add a zing! So good!!!!

  2. Hi I just came across your channel. Wanted to know if we can earn enough to make a living out of YouTube cooking channel? I want to start my channel and have no idea if We can make a living out of here

  3. Looks delicious! What to put in the dressing if I don't have dried Italian seasoning? PLEASE PLAESE ANSWER I REALLY WANT YO MAKE THIS DISH ITS SO YUM

  4. Don't use a garlic crusher, just lay the Garlic on the cutting board, put your knife flat over it, and give it a smash! If you can't do that with a whole clove, just cut it in half so it has a flat side to lay on, and then do the smash, it becomes more pasty, and you don't have to cleanup those horrible Garlic Crushers, they are useless, annoying to clean, and they only have that one purpose, just a wasted kitchen gadget 😉

    Also the Olives, you can do the trick like with Tomatoes, lay them between 2 plates and just cut through, a lot of time saved 😉

    Regarding cutting Onions, a lot of professional chefs make the vertical cut, but it is pointless, as the fibers in the Onion make it fine diced anyway without it 😛

    Although you can make Pasta breaking down slower, it will NEVER be healthy!!! Carbs is the single most reason for all known folk-diseases, as it will fire up your blood sugar, and then comes the obesity, diabetes, arthritis, pcos, asthma, cancer, heart conditions, you name it… Also, there are people who can't handle fiber, it messes up their stomach big time, just like gluten does!

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