Pasta Salad

I’ve been craving something disgustingly delicious post your favorite pasta salads

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  1. 1 month ago
    Anonymous

    I buy it premade from wallmart

    • 1 month ago
      Anonymous

      Is it particularly good or is this just a convenience?

  2. 1 month ago
    Anonymous

    i craved some pasta salad too, but i screwed up the mayo and got sick. never again

    • 1 month ago
      Anonymous

      How’d you get sick from screwing up the mayo?

      • 1 month ago
        Anonymous

        i think i had a bad reaction from the oil i used, it was some meme evoo infusion. yes, i tried using evoo for it. i also used way too much lemon juice. it was a bitter lemon juice disaster that wasn't worth the aftermath

        • 1 month ago
          Anonymous

          Oof sorry to hear that
          I recently learned of extra heavy mayo so my plan is just to blend some yokes with Hellman’s my preferred brand
          Wish me luck

          • 1 month ago
            Anonymous

            haven't heard of using mayo to make mayo unless the mayo is broken. it makes me wonder if i can put some existing mayo into the blender when i make a new batch to make it emulsify quicker

            • 1 month ago
              Anonymous

              I guarantee that would help

              [...]
              thats crazy
              whole eggs
              lemon juice
              optional sweetener (honey or sugar)
              optional thickener (guar gum/xanthan gum)
              salt
              put it in a cup
              hit it on low speed with an immersion blender
              add oil a little at a time
              it won't emulsify immediately
              keep at it, adding oil a little at a time until it thickens then you can add oil faster
              food processor or normie blender will work too

              lol thanks anon I believe we both know how to make mayo anon just fricked up and I want to test my theory on improving my personal favorite mayo

          • 1 month ago
            Anonymous

            i think i had a bad reaction from the oil i used, it was some meme evoo infusion. yes, i tried using evoo for it. i also used way too much lemon juice. it was a bitter lemon juice disaster that wasn't worth the aftermath

            thats crazy
            whole eggs
            lemon juice
            optional sweetener (honey or sugar)
            optional thickener (guar gum/xanthan gum)
            salt
            put it in a cup
            hit it on low speed with an immersion blender
            add oil a little at a time
            it won't emulsify immediately
            keep at it, adding oil a little at a time until it thickens then you can add oil faster
            food processor or normie blender will work too

            • 1 month ago
              Anonymous

              Also you should use more yoke then white

              • 1 month ago
                Anonymous

                You don't even need the white really, just fat, acid, and the yolk; the latter is the emulsifying agent. Try a nut oil and orange sometimes with a little bit of dill.

        • 1 month ago
          Anonymous

          Always use neutral oil like sunflower or rapeseed as the base and only a little olive oil for flavouring. Using too much lemon juice or vinegar is quite common. I had to eat so much shitty mayo because people thought just add everything in large quantities so others can taste that it's selfmade. Same for the endless amounts of mustard some put in.
          Rather make variants but don't maximise the basic ingredients.
          Personally i like to add paprika paste to the mayo for pasta salad.

  3. 1 month ago
    Anonymous

    Pasta salad is god tier

    • 1 month ago
      Anonymous

      That reminded me of tortelinni salad, that's a good way to get into a girls panties.

      • 1 month ago
        Anonymous

        Why have I never thought about this? Thank you. Blessed Anon

    • 1 month ago
      Anonymous

      this is the kind i like to make. a little tang from the vinegar and pepper and olives and mustard and the grease from the salami and evoo. i like to add some chopped up sundried tomatoes as well

      i'm not above a nice dirty sweet mayo pasta salad with frozen peas and carrots too though. i like a nice honey mustard penne pasta or thai peanut/ginger soy one too. you can go all sorts of directions with pasta salad

      • 1 month ago
        Anonymous

        A man of refined taste I see gg anon gg

  4. 1 month ago
    Anonymous

    If I have to get something I just get it from my local Wegman's. I'm not making stuff for or sucking up to people that I don't personally know.

  5. 1 month ago
    Anonymous

    Just put some peas and tuna in the mac & cheese and you're sorted then you can stop complaining like a b***h.

  6. 1 month ago
    Anonymous

    It's the most fattening thing on the planet.

    It only takes around 3 ingredients to make it taste amazing and it's so simple.

    Just boil some spaghettis, preferably fettuccine or something thick, throw it in the fridge and when it's cold, add olive oil, salt, garlic and onion powder, and some type of vinegar and presto, it's amazing.

    also some oregano or other Italian seasonings can help too, but aren't needed I like adding a dash of hot sauce and I could eat a few bowls easily

    • 1 month ago
      Anonymous

      That’s more then three ingredients
      Here’s my true 3 ingredient pasta that’s really fuggin good even though it has no business being as such
      Boil moods drain moods add a small amount of mayo Lille half a tablespoon for half a box of pasta maybe even less you just want enough to cover the moods and sprinkle on cavenders greek spice to mix 8/10 poorest of poor meals

      • 1 month ago
        Anonymous

        Now, if you want to get real fancy, add some garlic powder chili flakes and flambeau (flame thrower that shit) with some Pam’s cooking spray
        This requires a gas stove top though to do properly though and preferable you semi cover the noods pan with a lid to capture the flame so it doesn’t disperse and to close the flame off so you get all that smoke to infuse

    • 1 month ago
      Anonymous

      I Fricks Wit the Pesto Chicken Sundried Tomato Pasta Salad.
      Throw Some Pine Nuts or Pistachios On That b***h
      Throw Some D's on that b***h

  7. 1 month ago
    Anonymous

    Chef John’s recipe. I get compliments every time I make it, and haven’t found better. https://foodwishes.blogspot.com/2015/06/classic-macaroni-salad-delicious-is-in.html?m=1

    • 1 month ago
      Anonymous

      >I get compliments every time I make it
      Anon you have such pretty eyes.

  8. 1 month ago
    Anonymous

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