"Hello this is Chef John" Me: *sigh of relief*

I love all these videos! and how every sentence sounds like the end of a bedtime story 😜

Olives and feta would also be great in this!

There once was a chef from Kismet Who taught us how to make vinaigrette Use mustard said he And surely you'll see Your vinaigrette will never separette

That is why I love my stick blender. Fits perfect in a mason to blend this type of item. Super quick to clean. Water, soap, another mason jar. Sit to dry

Wow, only twelve seconds old and already an instant classic.

Chef John you have a great sense of humor. I enjoy your background commentary

Welcome back Chef John! I can't live without pasta, but during these unbearable subtropical summer months I really don't want to use any heat source for cooking. Been going through your older recipes for cold dishes, and here we are! Thank you ❤️

Made this recently and my family couldn't get enough. Making it again today! Delicious.

You are the David Arquette of your Pasta Salad Vinaigrette.

I was thinking about making a recipe just like this yesterday, great timing Chef John! I'm going to be the Belinda Carlisle of my pasta spiral!

I literally just made Chef John’s incredible deli macaroni salad 😭 (a friends and family favorite) can’t wait to try this one

every time the pool in my neighborhood has a fourth of july party SOMEONE brings pasta salad. always my favorite part of the party.

Oh maaaaan. I'm so going to try this one on my husband! He loves to have pasta salad for his work lunches during the summertime, but several hours in a hot work truck does nothing for a mayo base lol. So excited!

i love pasta salads of all kinds. i've also done vinaigrette based ones for a while, mediterranean style with a balsamic + a bit of tomato paste based dressing combined with feta + olives etc. is also interesting. recently, i've been loving miso + garlic based dressings, combined with a bit of a different vegetable mix

Oh no - I just finished my umpteenth serving of your old shrimp pasta salad. And now I’m gonna have to make this one. Should last me til July 4 😆

I just learned the mustard trick recently, blew my mind how much better and easier my dressing came out.

So glad to see you back! I hope vacation was amazing!!!

This was my friggin food wish!! Thank you Chef John!!!!

this recipe got to me across the big pond and now my craving is equally big as the distance this video traveled to me. thank you for your videos and ongoing insipration you pour into your community.

that looks GOOOOOD. I love pasta salads in the summertime. So fresh!

Just what have been looking for. Perfect time

More than ever before we need chef John

"Spatulation"............... classic

I really like the detail that you go into. I have always wondered about the vinegar. And how to use them.

I recently added chive flowers to a Mediterranean salad. It too was a vinaigrette based dressing.

Damn delicious mixture even if I say so myself. Serve that stuff with some ham & Swiss calzone dipped in garlic butter.

Sounds Like Something Good On The Beach, With My Favorite Man. Thanks.

I am doing this salad right now, in fact, I just put it in the refrigerator. I can hardly wait! Thankyou

This is not only picnic pasta salad but this a wonderful salad can be used in every day basis

I'm happy to see you using the mustard to give the dressing some thickness to your emulation to coat all the ingredients. Nothing worse than a pasta salad that is coated in oil. I use a few tablespoons of mayo and balsamic. After you get past the light chocolatey look, it's great! After all, I am the Salma Hayek of my mayo and balsamic.

Looks fresh and delicious 😋 A perfect summer salad

pasta salad is actually one of my favorite foods! i can't wait to make this version!

Hi chef John! I'm so glad you explained what a picnic salad is. My mom & I, always made German potato salad with a vinaigrette/bacon drippings dressing for picnics, just because there is no mayonnaise that needs to be kept chilled. Plus in the winter months, we can have it served warmed. Of course after it's made, it's best to stored in the fridge. Just for the sake of longevity. Not to mention, it's one of those kind of dishes that ALWAYS tastes better the next day, after making! Thanks for the pasta salad recipe! I'm going to try this, next weekend.Take care luv! 💐

It looks beautiful,Chef John!🥬🥗🌿🍋🍅🥑🥦🥒🌽🥕🍏🧄🧅

I was about to make one and this one just popped up in my notifications...Thank you

I’m so happy for your annual pasta salad recipe!! I LOVE your Asian cold pasta salads. 😋

Tried this today and it was a hit with family! The tip to have lots of dressing definitely helped :)

Those thyme flowers are so cute!! 😍😍😍

Always looking for new, fresh, ideas. And, As always, You Rock...

Today I bought all the ingredients for a pasta salad. Scrolled through KZfaq for something to listen to while I wing it, and this was in my subscriptions! You're reading my mind Chef John!

The trick with adding half your dressing to the pasta while it is still hot is a f***ing game changer! It gets absorbed by the starchy pasta and flavors it just perfectly. I like to add garlic to my dressing which I grated and pressed into a smooth paste with the broad side of the knife and it makes the pasta taste so delicious I have to be careful not to eat all of it while it still cools down. It is near damn perfect. So Chef John, thanks a thousand for this little but all so important trick. Oh, and by the way, the resulting pasta salad is just plain addictive. So much so that I am making a pasta salad (varying the ingredients) on a weekly basis now. It is amazing!

Welcome back Chef John! I hope you enjoyed your time off. I'd like to say I missed you but I didn't! I simply watched a bunch of your older episodes. And they were all great! 😁😋❤️

Whenever he says "and your _____ is done!" My life feels complete for a moment

My husband and I had this for dinner tonight along with some deviled eggs. A great meal for a hot summer day. I did change up the salad a bit according to what I had. No fresh dill, thyme, or tarragon, but plenty of fresh oregano, basil, parsley, and chives. Also added some feta I wanted to use up. It was delicious. Thank you, Chef John!

Brilliant! Love the tip about what to do if you add too much oil in one go. 🙂

I cook my vegetable the same way. In with the pasta, near the end, but I would have definitely put the carrots in before everything else. A good bit before.

I made your deli Macaroni salad a few weeks back with Penne and it was a mistake. Macaroni is the pasta "marsupial" carrying sauce in its hollowed out belly making it THE ONLY TYPE of pasta as it holds the dressing much better. My counterfeit Deli Macaroni Salad made with Penne was dry and inedible the next day. All those spirally fins means greater exposure to the air.

You have my attention! But then again, you always do 💕

When I was a kid pasta salad was boiled macaroni, canned black olives, some tomatoes, cubed cheddar cheese and a bottle of Wishbone Italian Dressing. People ate it because it was there, but I don't think anyone actually loved it.

Chef John! The tips you give are absolutely priceless! Salted water should taste like salt water!! Some people might not know that! I'm so glad you mention the things that make your dish spectacular!

I have always wanted to be like Joan Jett!!! At 57, I'm still working it, but I love the process. YOU ROCK CHEF JOHN!!🤘

i fell in love with sundried tomato in pasta salads. has a really nice bite and tastes great definetly giving this a try! :) cheers john

Looks delicious. Lotsa veggies.

Ive watched videos from over 5 years ago and I'm so excited and grateful to see that you're still pumping out great recipes and content

This to me must the best pasta salad I've seen done in a very long time. Will make this for sure. Thanks for sharing.

This is a PERFECT PASTA I’ve ever tasted 👍👍👍🙏🥰😍🤩

Summer means pasta salad!! Thank you Chef John. As always....I WILL enjoy!!

I was going to tell this Fusilli pun.. *But it got pretty twisted.*

I could live on pasta salads all summer, I love them all!

Excellent! Thank you, chef!

I have just added 'spatulation' to my vocabulary. Thank you. I loved your other pasta salad so much, so this is definitely next on my list!

This is a great recipe! An entire pound of dried pasta can really take a whole lot of herbs and vegetables. I made this recipe, pretty much to the 't', and found that I could have increased the quantity of herbs in the vinaigrette. The mixture of cooked and raw vegetables is excellent.

Thanks for the kind words about no mustard flavor. I dislike mustard. I use tri-color rotini, and grate the carrots. The more color the better ! Love it ! Thank you ! :)

I added a cup of sliced Italian Castelvetrano olives. Yum! Even without the olives, this is the best pasta salad I've ever had.

Add sliced black olives, feta cheese, and pickled pepperoncini from my garden last Fall. Yum!!!!

Wow that mustard dressing. Incredible!!!! Used it for a regular lettuce salad power punch of flavor.

I've not been salting pasta water so I can give it to my plants. I live in drought-ridden California. I just adjust the salt in sauce or dressing to compensate. This looks wonderful and I really like the technique of adding some dressing to the hot pasta first so it develops flavor. Thank you Chef!

Made this with a few of my own twists for a lake day this past weekend, and my friends could not stop raving!

Thanks. Very well done. I will certainly make this for my family.

Love all of our herb flowers, plus convenience is killer!

I never get tired of listening to you ❤️ best wishes for you 😇💕

I love the idea of cooking everything in one pot of water!

So lovely.

Made this today and it turned out great. I love Dijon mustard, but I couldn't taste it at all (just as Chef John said). What I did differently was this. First, I cut the cherry tomatoes in half, put them in a cold fry pan cut side down and then heated them up on medium heat until they were grilled a bit. Then I tossed those and added some black olives that I had drained and chopped well. Cooked that up a bit and then set aside. Using that same pan, I sauteed some sliced mushrooms for about 15 minutes, and set those aside. Because I don't like raw veggies, nor big chunks of veggies, I cut up the broccoli rabe (rapini) so that I just had florets, shredded the carrots on my cheese grater and then ran my chef's knife over them to cut them up even smaller. I added those two veggies and some frozen peas to the boiling, salted pasta water for about 10 minutes BEFORE adding the pasta. After that, I simply followed CJ's recipe.

The perfect pasta salad? Im-pasta-bowl!

This dressing is delicious! Anything you put in it would be tasty.

My Mom always taught me to add the oil and vinegar to the potato salad first, while the potatoes were still warm, then add the mayo and whatever else we liked. HUGE difference!!! It flavored the potatoes, just as this will flavor the pasta, so much deeper and it was fantastic!

Wow... It's the first time that I ever drooled over a pasta salad.

perfect summer salad! Joe from Germany

This is really an excellent recipe! It was delicious while still warm, because we couldn’t wait! It was even better the next day and over the top after three days! Can’t believe it lasted that long? This is a lot of pasta!! Thank you Chef John!!

I just made this salad 🥗 as I watched the video. It is so delicious 😋. I will be making it lots over the summer. Awesome!!!

The voice over is delightful, thank you.

You read my mind! I don't like mustard and was about to switch off but I stayed with it!

Looks delicious! I'm going to try to make it! Thanks Chef!

English peas 🙌 greetings from a very (albeit only currently - not holding ones breath for much longer) sunny south of England, lush recipe, cheers CJ 👍

John, im 55. CIA Hyde Park. I love your videos. God bless you my friend

So glad I watched this because I’ve been wanting to make a pasta salad ( even though it’s not Summer) Thanks for sharing the video

Mmmmmmmmm love love love pasta salad mmmmmmmmmm💕

Mmmmm, lots of Vegetables and spices. The dressing sounds excellent, I think I would try Balsamic instead of ACV. Thank you ☺️👍🌟

My mouth is watering

Can someone please PASS-DA-SALAD?!

Looks delightful! I might add a few olives. 😋

This looks good! And now you should try Korean pasta salad!

This pasta salad is soo good!

That’s a meal in itself. Delicious.

Chef John is back!!!

I make mine with olives, tomato, cucumber, bell pepper, pepperoni, italian dressing, parm cheese and mc cormicks salad supreme seasoning.. Everyone who has had it loves it, i guess someday i should make my own vinagerette

Thx4sharing, the idea to put the raw vegetables with the cooking pasta is knew to me.

This looks amazing! I must try this one!!