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I’m Obsessed With This Extra-Green Pasta Salad | Andy Baraghani | NYT Cooking

Byamazingfoodstv


Get the FREE recipe for Andy Baraghani’s Extra-Green Pasta Salad:

This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!) The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic — the choice is yours.

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49 Comments

  17. Please, for anyone watching this, at least double the amount of miso andy's recipe calls for on the website. As written its flavor is completely buried which is a shame because the miso is the true star of this dish

  22. A. Where have you been? and
    B. Where have you been? and
    C. Always awesome to see you!
    We have settled on De Cecco Cavatappi as our go-to for "it has holes, ridges, and everything sticks to it pasta."

  27. My sister and I just planted a rooftop terrace garden in Madrid, and I am getting so excited at the thought of tuning this recipe into sauces for pasta salads, the other mentions Andy makes (beef, salmon, potatoes), as well as chicken skewers, clams or mussels, or even eggs on toast for brunch. Thank you NYTC for bringing this gem of a chef back to our screens!

    Also, congratulations Andy 👨🏻‍❤️‍👨🏼

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