Recipe Book
Bookmarks
Search
⌘K
Lagerstrom Creamy Pasta Salad
From
https://www.youtube.com/watch?v=0lQD-SnN57Y
Ingredients
Reset
½×
1×
2×
Multiply
Salad
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
Dressing
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Instructions
Reset
1.
Make dressing
Blend all dressing ingredients other than oil together with immersion blender. Slowly stream in oil while blending.
2.
Assemble
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water.
3.
Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp.
4.
Once cooled, add shallot, celery, scallion, peas, bacon.
5.
Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing.
6.
Add dill, salt and pepper to taste, & stir to combine.
