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Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Gravad Lax

Video | 06:23

Jeppe Kil Andersen makes a traditional Scandinavian dish of salmon cured with sugar, salt and dill, then serves it with a fennel salad and a classic Scandinavian mustard sauce.

Seafood Mac and Cheese

Video | 05:43

Kardea Brown combines two of her favorite things, Southern mac 'n' cheese and low country-style seafood salad to create her own twist on a classic Sunday dinner casserole.

Arizona Crab Salad

Recipe | Courtesy of Donald Rini

Total Time:: 1 hour 10 minutes

2 Reviews

30 Minutes to Victory

Episode | From: 30 Minute Meals

The kind of food that's perfect for camping out on the couch and watching sports with your friends, especially because you'll be done cooking before the game begins. Roasted thick cut potato chips, MOP sausage burgers, and a BLT salad.

I Scream for Ice Cream

Episode | From: Barefoot Contessa

Ina has devised the perfect girl get together meal. A virtuous healthy Tuna Nicoise platter with Provencal Potato Salad to start and then the pure pleasure element - Vanilla Armangnac Ice Cream wedged between 2 Chocolate White Chocolate Chunk Cookies.