- I love a pasta salad
because you can prep it ahead of time
and it stays in the fridge.
Even, like, the flavors develop further and marry.
You know what I mean, when the flavors marry?
- [Crowd] Aw.
- I don't know. I love it. (laughs)
All the flavors we love about a Greek salad,
but with pasta in it, mind blowing. (laughs)
- That could be worse. - Let's say something like
pew, mind blown.
I actually wanna start with my dressing right in the bowl.
One or two garlic cloves.
And we've got our pasta happily cooking
in the boiling water,
which takes very little time, about eight minutes.
Going in with the garlic.
Citrus. I'm going to use lemon juice.
And red wine vinegar. Very easy.
And then we're gonna go ahead
and do nice, big pinch of kosher salt,
a nice, big pinch of black pepper,
and a nice, big pinch of dried oregano.
That's right. Flavor party.
Have I said that enough yet?
We've invented a flavor party game
where if I said "flavor party,"
someone will have to take a sip of something.
That only lasted for one day.
(crew member laughs)
It did kinda get out of hand
because I say "flavor party" a lot.
Grab a handy whisk.
I have some beautiful Greek extra virgin olive oil,
our own brand.
And you're gonna whisk as you drizzle. Mm.
Pasta is done. Let's drain it.
I've got couple shallots here.
Just chop the shallots.
Next we have a cuke.
Big fan of English cucumbers because they're sweeter
and we don't have to worry about peeling them.
Bell pepper. Rough chop.
The key to a great pasta salad is to make sure
that you've cooked your pasta perfectly,
maybe even just a tad below al dente.
While the pasta's still warm,
you want to toss it in the dressing
with the rest of the ingredients.
Going in with our chopped veggies.
Next, we have grape or cherry tomatoes.
I really prefer to slice them
because then that allows their juices
to kinda come out too,
and I think it's more flavorful that way.
When you are cooking the Mediterranean way,
every element you're using has the potential to add flavor.
So you're treating each ingredient as a key ingredient
but also a flavor maker.
And then a bunch of fresh parsley.
I usually like to keep a little bit of the stem
for more flavor.
Look at this. Beautiful, beautiful.
Little bit of capers. I love the tang from the capers.
And of course, we're talking Greek salad,
so obviously Kalamata olives.
And let's give this whole party another toss
to make sure that the pasta and all the veggies
are coated in the light dressing that we make.
Don't worry, we're not forgetting about feta.
What you talking about?
Nice block of creamy feta that you can crumble yourself.
And I love a pasta salad
because you can prep it ahead of time, like I said,
and it stays in the fridge.
Even, like, the flavors develop further.
And marry, you know what I mean, when the flavors marry?
I don't know. I love it. (laughs)
Mm, mm, mm, this is my kind of salad. Ooh, yeah.
(crew member laughs)
- [Crew Member] Good job.
- I love a salad that's even better the next day, you guys.
And a big one to feed a crowd.
Mm, mm! It's a keeper.
100%. Check out my next video for traditional Greek salad.
For my Greek pasta salad recipe,
head to TheMediterraneanDish.com.
I will see you later. Ciao.