This pasta salad wins summer (and has changed my opinion on pasta salad) - sam the cooking guy
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Date: 2025-06-22
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Comments and reviews: 20
jesselangley9623
I just wanna say thankyou Sam and the team, Thankyou for despite your success not turning on us. Your still here cooking and with passion and love, although I have had my hesitation for your infinity for heat and the price doesn't matter favoritism, you didn't turn on us and go touring the states finding the best pizza in NY. You don't do gimmicky clickbait videos, have people cook for you and rank them, you don't have collaborations (which tend to clutter and take away from the subject matter. Never have you done wacky viral videos of pointless meals. You didn't get on your high horse and open your restaurant and retire and write cook books. Your still here with your core audience, together since day one.
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I just wanna say thankyou Sam and the team, Thankyou for despite your success not turning on us. Your still here cooking and with passion and love, although I have had my hesitation for your infinity for heat and the price doesn't matter favoritism, you didn't turn on us and go touring the states finding the best pizza in NY. You don't do gimmicky clickbait videos, have people cook for you and rank them, you don't have collaborations (which tend to clutter and take away from the subject matter. Never have you done wacky viral videos of pointless meals. You didn't get on your high horse and open your restaurant and retire and write cook books. Your still here with your core audience, together since day one.
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InfinitySwitch84
Finally someone else who knows what they're talking about.
I've been arguing with people for years that it's a bad idea to overcook your bacon. So many people want it burnt to a crisp and it completely deletes whatever flavor that bacon had going for it. I've tested it. I bought the cheapest pack of bacon at the store and a pack of high end dry brined apple wood bacon that was almost 5 times as expensive. Then cooked them both to a crisp. They taste almost identical. I almost wanna cry when I see someone cooking a decent quality bacon and burning it.
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Finally someone else who knows what they're talking about.
I've been arguing with people for years that it's a bad idea to overcook your bacon. So many people want it burnt to a crisp and it completely deletes whatever flavor that bacon had going for it. I've tested it. I bought the cheapest pack of bacon at the store and a pack of high end dry brined apple wood bacon that was almost 5 times as expensive. Then cooked them both to a crisp. They taste almost identical. I almost wanna cry when I see someone cooking a decent quality bacon and burning it.
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Snyper_0013
These types of 'salads' (pasta/macaroni/potato) always taste better when refrigerated for a few hours or even better overnight. Pasta especially will soak up some of the dressing during this so its a good idea to have either on the saucy side when done making it, or to save some left over dressing to add later if too dry.
Overall this looks pretty good and likely will be making soon, but with more flavorful serrano peppers instead (jalapeno's are overrated.
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These types of 'salads' (pasta/macaroni/potato) always taste better when refrigerated for a few hours or even better overnight. Pasta especially will soak up some of the dressing during this so its a good idea to have either on the saucy side when done making it, or to save some left over dressing to add later if too dry.
Overall this looks pretty good and likely will be making soon, but with more flavorful serrano peppers instead (jalapeno's are overrated.
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CarmellaHuels-z5w
Unfortunately, not all of us were financially literate early. I was 35 when I finally educated myself and started taking steps. I went from $176, 000 in debt with zero savings or retirement to now, 2 years later, fully debt-free and over $100, 000 net worth. I know that doesn't SOUND like a lot, but I'm incredibly proud of it. Now l'm fast-tracking my wealth building (investing $400, 000 annually) and don't owe a dime to anyone. It's a good feeling
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Unfortunately, not all of us were financially literate early. I was 35 when I finally educated myself and started taking steps. I went from $176, 000 in debt with zero savings or retirement to now, 2 years later, fully debt-free and over $100, 000 net worth. I know that doesn't SOUND like a lot, but I'm incredibly proud of it. Now l'm fast-tracking my wealth building (investing $400, 000 annually) and don't owe a dime to anyone. It's a good feeling
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sam_cooking
I got something for you to make! Check this out! I cant say I have ever seen you make Sushi on the show! Look it's effing expensive to get quality sushi! IYKYK! Just saying! Sashimi and let's find out what Sam and the boys favorite rolls are! Then of course sashimi and nigiri! What's your secret to making making the rice! Come on already let's do this! Im not a fan of pasta salad either can't understand how one can be. But that looks amazing!
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I got something for you to make! Check this out! I cant say I have ever seen you make Sushi on the show! Look it's effing expensive to get quality sushi! IYKYK! Just saying! Sashimi and let's find out what Sam and the boys favorite rolls are! Then of course sashimi and nigiri! What's your secret to making making the rice! Come on already let's do this! Im not a fan of pasta salad either can't understand how one can be. But that looks amazing!
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steveegbert7429
I dunk my corn still in the husk in a big bowl or pot for 10 min. or more, then let the excess drain out and grill in the husk. It self steams and gets the char through the husk. It's done when the husk starts to blacken a bit. Before soaking, I grab any silk showing and pull it off, leaving the husk long. When grilled, the silk inside will rub right off. You do want to wear gloves to shuck the corn.
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I dunk my corn still in the husk in a big bowl or pot for 10 min. or more, then let the excess drain out and grill in the husk. It self steams and gets the char through the husk. It's done when the husk starts to blacken a bit. Before soaking, I grab any silk showing and pull it off, leaving the husk long. When grilled, the silk inside will rub right off. You do want to wear gloves to shuck the corn.
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Kayla_Kimbrell
I have a delicious pasta salad recipe that I never thought I'd like because I never liked cheese in my pasta salads. I don't even know if it has a name. I call it Joe's Wife's Pizza Pasta Salad. It has pepperoni, sharp cheddar cheese (which i also usually don't care for, veggies, and an Italian style dressing.
Its been my ONLY pasta salad for the last 2 years! Its THAT good!
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I have a delicious pasta salad recipe that I never thought I'd like because I never liked cheese in my pasta salads. I don't even know if it has a name. I call it Joe's Wife's Pizza Pasta Salad. It has pepperoni, sharp cheddar cheese (which i also usually don't care for, veggies, and an Italian style dressing.
Its been my ONLY pasta salad for the last 2 years! Its THAT good!
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MrMisterJW
The problem with pasta salad, is that it's often served cold and that makes the pasta slimy and gummy, in the absolute worst way. And then everybody who makes pasta salad puts the same nasty dressing in it, making it even worse. Because of that, I absolutely HATE pasta salad.
That said, I'm watching because it's Sam and he deserves the support.
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The problem with pasta salad, is that it's often served cold and that makes the pasta slimy and gummy, in the absolute worst way. And then everybody who makes pasta salad puts the same nasty dressing in it, making it even worse. Because of that, I absolutely HATE pasta salad.
That said, I'm watching because it's Sam and he deserves the support.
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nolanani
I hate pasta salad, too. It’s always gummy, greasy. and tasteless. Especially the ones made with zesty Italian bottled dressing. Just admit it people. It’s bad. I will only consider a pasta/macaroni salad with a creamy dressing because that’s the winning combination. Yours looks delicious.
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I hate pasta salad, too. It’s always gummy, greasy. and tasteless. Especially the ones made with zesty Italian bottled dressing. Just admit it people. It’s bad. I will only consider a pasta/macaroni salad with a creamy dressing because that’s the winning combination. Yours looks delicious.
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carltonhobbs
Still haven't seen you (or hardly anyone) make the Carribean (Trinidad) street food called pholourie. Most recipes use too much wheat flour. While some can be ok, it's best as pure split peas soaked and run through a blender to become a batter. Also easier than finding split pea flour.
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Still haven't seen you (or hardly anyone) make the Carribean (Trinidad) street food called pholourie. Most recipes use too much wheat flour. While some can be ok, it's best as pure split peas soaked and run through a blender to become a batter. Also easier than finding split pea flour.
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blahblahblah7599
Man I was so happy to see this! UNTIL I saw the store bought crappy crap ranch. Omg. Make your own freaking ranch. I bet when you tasted it you said in your head. that store bought ranch ruined it I love your show and just had to give you crap on that lol.
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Man I was so happy to see this! UNTIL I saw the store bought crappy crap ranch. Omg. Make your own freaking ranch. I bet when you tasted it you said in your head. that store bought ranch ruined it I love your show and just had to give you crap on that lol.
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RandomVelocity
Hey Sam, I had too much pasta, bread, and pizza and beer during the winter and put on 20 pounds. I’ve since lost 15. I’ve got another five to go. I’ve cut back on bread and pasta and all that any chance you could make a low carb high protein meal
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Hey Sam, I had too much pasta, bread, and pizza and beer during the winter and put on 20 pounds. I’ve since lost 15. I’ve got another five to go. I’ve cut back on bread and pasta and all that any chance you could make a low carb high protein meal
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letithail
I've been asking for years. please please please do a chinese food salt and pepper chicken wings. If you need an example, the best place I've ever had was right there in chula vista. I'll give you the name of the place if you want to check it out.
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I've been asking for years. please please please do a chinese food salt and pepper chicken wings. If you need an example, the best place I've ever had was right there in chula vista. I'll give you the name of the place if you want to check it out.
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richardmason2910
Idea for a recipe. The Slopper. It’s a Pueblo CO thing. Open faced burger smothered in New Mexico style pork green chili. Topped with cheese, lettuce -and diced tomatoes. You can also add fries on top of the burger and smother those too.
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Idea for a recipe. The Slopper. It’s a Pueblo CO thing. Open faced burger smothered in New Mexico style pork green chili. Topped with cheese, lettuce -and diced tomatoes. You can also add fries on top of the burger and smother those too.
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workinonmytan
Please make a toasted roast beef sub. Brothers Pizza in Tewksbury Ma uses to make the best version! They’re no longer in business. The sub had mayo, roast beef, lettuce, and very thin tomato. This is a great memory for me. Thanks.
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Please make a toasted roast beef sub. Brothers Pizza in Tewksbury Ma uses to make the best version! They’re no longer in business. The sub had mayo, roast beef, lettuce, and very thin tomato. This is a great memory for me. Thanks.
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niki420yuh
Nothing is worse than biting into a damn pepper seed. The heat doesn’t bother me at all but seeds are a nasty texture and just bitter. I’ll always avoid them and just get a hotter pepper if I want more heat
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Nothing is worse than biting into a damn pepper seed. The heat doesn’t bother me at all but seeds are a nasty texture and just bitter. I’ll always avoid them and just get a hotter pepper if I want more heat
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HeavyMetalMike
Tips for pasta salad: after mixing, let it chill in the fridge for a few hours then taste it for seasoning / more dressing.
Tips for store bought ranch: dry mix >>> bottle
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Tips for pasta salad: after mixing, let it chill in the fridge for a few hours then taste it for seasoning / more dressing.
Tips for store bought ranch: dry mix >>> bottle
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sam_cooking
For ranch shortcuts hidden valley buttermilk ranch is impossible to beat. give it a try sometime like you did with the mayo. Im a dukes mayo person so similar flavor palate lol
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For ranch shortcuts hidden valley buttermilk ranch is impossible to beat. give it a try sometime like you did with the mayo. Im a dukes mayo person so similar flavor palate lol
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krissolson7043
About a minute in you emphasize the word out in a very U. S. accent. Release your inner Canadian! As an American, I sometimes Canadianize words just to screw with people.
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About a minute in you emphasize the word out in a very U. S. accent. Release your inner Canadian! As an American, I sometimes Canadianize words just to screw with people.
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stephentoumi
Czech goulash isn’t a summer dish, but it’s amazing. Just returned from Prague and this dish was excellent with Czech bread dumplings. OMG! Now Sam-ify this dish!
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Czech goulash isn’t a summer dish, but it’s amazing. Just returned from Prague and this dish was excellent with Czech bread dumplings. OMG! Now Sam-ify this dish!
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