If Your Nonna Made Pasta Salad, It Would Taste Like This | Melissa Clark | NYT Cooking
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Melissa’s pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette.
“The thing about a pasta salad is you can tailor it to exactly your group, your taste, what you want to serve,” she says.
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21 Comments
Beautiful $75 salad. XO
Can the NYT kitchen get it together so that the cooks are looking at the camera being used? I find it really off-putting that half the time, the cooks are looking off into space from our perspective. Otherwise…love Melissa Clark and her recipes, alone with the other cooks on who are featured here.
If my nonna had wheels, she would be a bike 🏍️
That salad looks like a high potassium nightmare.
Really like your recipes on NYT
If My Nonna Made Pasta Salad, It Would Taste Like Kishka.
Excellent pasta salad. Must make immediately. Thank you Melissa
She had me at "Don't use mayonnaise in a pasta salad".
I’ll keep using mayo in my pasta salads and you can mind your own business, Mellisa..
One must use mayo to call it a real pasta salad.
I don’t think that I’ve ever seen a Melissa Clark video, but she’s fun to watch and made the recipe something that I really want to make!
healthy pasta that actually looks delicious!😍😍
The idea is exactly what I needed I learned a lot from it.
My farfalle always comes out either overcooked on the outer edges or chalky in the middle, can’t for the life of me figure out what I’m doing wrong 😢
How dare the NYT still hire Caucasians! And let's not even discuss her ethnicity. Plus she knows what she's doing.
I'd love to know what olive oil is her good olive oil
I really enjoy Melissa’s cooking videos, and I love having a subscription to NYTimes cooking
Sooper Recipe
Farfalle /bowtie : Literally The Worst pasta shape
Fight me
What a beautiful-looking salad! I used Melissa’s concepts here to whip up a last-minute salad at a relative’s over last Memorial Day. Almost everything available in the pantry was different, so used elbow macaroni, dill, a dijon-based fresh dressing – but the techniques came through and the salad received RAVES. Thanks, Melissa!
Love the way you cut the salami. I always do just mini pepperoni or the little pepperoni cubes you can get. I always do just mozzarella pearls and even then I halve them. Tearing the big mozzarella ball intrigues me, I'm going to try that. Also love the sliced red onions, I usually dice them. Looks so delicious, I love pasta salad!