The ULTIMATE Pasta Salad

Hello everybody! I had to hop in one minute before three because I am just too excited and we usually do the live on a Saturday but this time I had something come up with my kids yesterday. We had a very important task of shopping with the kids and so we moved the live to a Sunday and I hope, oops I got the back noise here, I hope that everybody can make it and if, remember, this live couldn't make any of the lives. Are you interested to know in our previous past lives? They're all archived on the Royal Court of PASTA, okay? There's an from the very beginning of the Royal Court in April last year all the way to today. So if you cannot make it or you want to send this live to someone else at the Royal Court, because today we're going to go into some real tips that nobody talks to you about in how to make the perfect pasta salad. There's very, very important steps that you must take because people take pasta salads for granted. They think, oh it's a salad, it's cold, it's got pasta, it doesn't matter that it's a little like, you know, chewy or oily or not salty enough. No, we're going to make the perfect, ultimate pasta salad. There's a few nonna tricks to making the best pasta salad. First and foremost, you're going to get a pot of water and you start boiling. While you got that going, we're going to get into some questions and answers with you. So we've got five minutes until the pasta water boils and now we need to go away and ask me anything. Before you start, you can also start, I want you to know that we've changed the pasta shape. The original recipe that I have posted called for giant penne. Very beautiful pasta shape by the way. For this pasta salad today I'm using pasta di Martino, artisanal trottola. Trottola is like a little spinning toy. Look, it looks like spinning. Can you see it? It looks like a little spinning fidget, you know, one of those little spinning things. Now why do I choose this? Because this is going to grab onto some of the sauce, which is the pesto sauce. While you ask the questions, the pasta water is boiling. First trick for the perfect pasta salad, salt your pasta water. Even though you're making a pasta salad and you think I'm gonna add the sauce to it, it's gonna have cheese, it's gonna have all sorts of like different things. Maybe I don't need to salt the water for the pasta. Wrong! First mistake. You treat the pasta and you cook the pasta just like you would at any other time. So I'm gonna move this away and right now we're gonna put our gorgeous little spinning wheels. Okay, so now I'm gonna go and check out your question. First of all, hi Jacksonville, Florida. Becky, it is so hot here in Tampa Bay, Florida. It is average 93, 95. It is absolutely excruciatingly hot and I got dehydrated two days in a row and I feel tired because I didn't get enough electrolytes. For all of you that are living in extremely hot countries or states, make sure you're drinking enough electrolytes and don't underrate it. Don't underrate the power of electrolytes. It can really change the way you feel. Take your electrolytes. This is just a little pasta bean service announcement. Okay, so let's see. Fabio, ciao Fabio, ciao caro. I've seen plum eat and repeat. I love that handle. I've seen little old ladies make those by hand. Yes, these are tough ones. Usually you extrude a pasta shape like that. It's quite something to make it by hand. Where can I buy your white olive oil dispenser, please and thank you. Jay Swanson. Okay, now I'm gonna talk about the olive oil dispenser. Look, we're going to face this, probably one of the number one most frequently asked questions. This is an olive oil dispenser by a company, a ceramic company in Tuscany, Italy called Virginia, just like the state of Virginia. Virginia Casa. They used to make it, they used to make a bunch of different and I've only ever bought them from them. And I think that you can still find this one at the very beginning of pasta when I used to have another little olive oil dispenser, again made from them. So, but I also found this one. This one is from Vietri. If you look it up online, Vietri. This is also kind of nice and very manageable. It's like a little tin of olive oil, but it's like handy. It's not too, too big. So I use this one too. We have a lot of olive oil. Okay, let me see any other questions while the pasta is going. Okay, guys. Well, welcome to the Pasta Queen live. I see a bunch of you have joined. What are we doing today? Today we're making a quote-unquote simple pasta salad. You're totally wrong. Pasta salads are not simple by any means. If you think they're simpler than any other pasta dish, you're starting on the wrong foot. A pasta salad has specific tips and tricks from Nonna that if you apply, you'll see your pasta salad game change. First of all, pasta salad has to have a pasta cooked perfectly al dente in salted hot boiling water. You have to salt your pasta. I'm going to debunk a myth. Recently, I've seen a video go viral of several chefs on social media that were questioned on how much to salt their pasta water. Okay, and everybody had their own idea of how much to salt pasta water, including some blasphemous ones. I am not naming names, but some blasphemous, not the person itself, but it's the facts. They're blasphemous facts that are floating around social media that you have to salt your pasta water like the ocean. No. No, Lisa. Whoever told you, and I know that you're a lovely person, Lisa, and I actually, just the fact that you're here on this live today, you are by far one of the most loyal pasta queen fan base. I just wanted to say that there's been some misconceived idea floating around. Unfortunately, people are following these trends. If you salt your pasta like your ocean or the sea, you're going to get high blood pressure. It's way too much salt. Have you tasted the sea salt? Go in the sea. Who hasn't drank a little bit of seawater? Come on, now we can talk about it. It's way too salty. You do not want your pasta to taste that salty. It is going to literally jam your system from within. You're going to feel the blood pressure rising as you're eating all that salt. In both of my previous books, I've talked about this subject because this is something, salting is very important, by the way. Salt is what makes visible the invisible. You can bring to life anything with a sprinkle of salt. You can enhance its flavors, its character. Everything kind of stands out. It's a highlighter of your food and flavors. Now, season it like you would a nice soup. Let's say you're making chicken broth, you're making any type of broth, like a vegetable broth or a soup, a tomato soup or a carrot soup or whatever. That's salty level. When you're tasting the water, it needs to be salted like a seasoned soup. That's my motto. Don't go crazy. I want you to be healthy. Stay healthy. Let's not create exponential health problems. Now, ideal amount per liter. It is said that you have about 10 grams of salt per liter. I've never cooked the pasta so much that now I know by a handful, you toss it in. To me, a handful is probably about 10 grams. But as you taste the water, you can always take a little teaspoon. Taste the water. Does it taste like a well-seasoned soup? Then you're good. Toss your pasta. Now, let me answer some more questions. Do you have any five-ingredient recipe? Absolutely. Samira, you can totally, totally have pretty much, probably I would say 40% of the Pasta Queen recipes that I've done in the last six and a half years are really, really simple ingredient lists. If you haven't gotten my books, you should get the Pasta Queen cookbooks on Amazon. They're always like running some massive discount. You can also have the archive on the Royal Court of Pasta, okay? The archive is always incredible. On the Royal Court of Pasta, you have all of the written recipe ingredient lists and all. But I would suggest you go and buy my books because there's such good books to have on your collection of books. Now, this one, to me, I can tell this is ready. Porca miseria. I didn't even taste it, but I can tell. I've cooked this pasta so many times. This, the way it flaps around, this is perfectly cooked al dente. Now, Erika, we're going to make the test with Erika. If you don't know Erika, Erika, Erika, look, this is the center of the camera. Hello. Erika, do you want to tell everybody who you are behind the scenes? You don't see Erika, but you actually do see her. Why do they see you? I'm like a ninja. No, but they see you. Why? They see me now. Why? No, they see your posting. It's true because I'm the social media manager. See? Because I'm her best friend. That's why I'm the social media manager. Usually they say, right? They say don't mix friendship with work and stuff. Yeah, we do. Unfortunately, we made that mistake and it's irreversible. We actually had a very great friendship at one point. Now, we met, when did we meet in Rome? In 2009. 2009, you're right. So we've been friends for... We are so young. 17 years. Yeah, they, people... We are in our 20s. Sometimes you'll see me in New York, walking around, and they see Erika walking around with me and they'll say, she your daughter? And I'm like, it's very offensive. Not in New York. In America, you call the nasty people, nasty woman, Karen, right? Just the Karen. Yeah, just the Karen said that. Yeah. Let me try it. See, try it. So what are we doing here? I'm going to show you the next nonna tricks. If you thought you could do a pasta salad, I bet you $100,000 that you can't. Oh, I want to tell you something about our tradition in New York, by the way. Because... No problem. We're alive. We travel so much and we, we, and I think it's nice. I want to know other friends' tradition. Because me and Nadia, we have a tradition every time we are in New York. I'm forced, Nadia, to buy at least one pair of new jeans every time. We have to go to the Levi's flagship store. I think it's a good tradition. She forces me to go to the Levi's flagship. It's perfect. You see what I'm saying? She just said it's perfectly al dente. I didn't even taste it. And I just, by looking at her, because she's a female shape. She's a woman of many curves. Okay, by the end of this video, I would like you all to pitch in and tell me what we should call this pasta salad. But check this out. You see how this is cooling down? Okay, this is, this is the secret, okay? Now, because we're going to go and do a pesto sauce for the cold pesto salad, we're going to keep this on the side cooling down. But I'm going to toss a whole bunch of extra virgin olive oil. Just, we're going to keep it nice and unstuck, meaning you don't want it all like to jam and glue. Another trick, fresh herbs. You see, I have fresh oregano from my little herb plant outside. We're going to infuse the pasta salad even before we toss any ingredients in it with a little, how do you say, with a little aroma of... I know, this is our fresh oregano plant that grows. It's so good. So you see, we are infusing, we're infusing. And you don't see this step in a pasta salad, but if you do it, it changes because it gives the pasta that extra virgin infused oregano. You can do it with thyme, you can do it with basil. You see, I'm going to add a little bit of basil because I'm going to let the pasta absorb that, the flavor. It starts cooling down, but it sits with oil, oregano, and basil until I'm ready to add the next ingredients, OK? This sits on the side. And here we have the next step. Now, let me just check. My tradition while traveling is a pair of new shoes. Oh, I like that tradition. Maybe we should make a new tradition. What are my comments, Ariga? I don't know. They disappeared? Oh, there they are. OK, OK. So I wonder if Italian and Swiss Italian have different words, too. It's agnana cream. Oh, I think I missed the context here. Could you say the difference between a Swiss Italian and a normal Italian? OK, so this is an interesting question that is to do with culture and language in Italy. It's agnana cream. Could you see the Italian as a language? I'm Swiss German, and we have it called Hochdeutsch. So normal German, but Swiss German and German are different. OK, I tell you, I have had... My friend Dylan is Swiss Italian. He was born... Where was he born? Lugano? Lugano. The Italian part of Switzerland. An interesting guy, I have to say. OK, you don't have to be like that, Mariam. No. Maybe he's listening to this live. Maybe he's here with us today. Don't be rude. I'm not rude, it's interesting. OK, he was one of Erika's best buddies. No, he was. And he was born in the Italian part of Switzerland. And I would say they're definitely different. The language is the same, still Italian, but they have... How would you say, like an inflection of the way they speak, the words and stuff? It's like north Italy, northern, yes. Northern parts of Italy. OK, let's see if there's anybody else. We're cooling down the pasta, so we've got five minutes, because this is such a quick recipe, by the way. So for now, if you've just joined this live, what I'm doing here today... And mind you, this live will be saved in the archive of lives on the Royal Court of Pasta, so you can always go back from the beginning. What I'm trying to get at here is that I have seen a misconception of treating a pasta salad like it's less important than any other pasta dish you make. Absolutely, for the furthest truth from the truth possible, a pasta salad needs to have the same level of respect as any other pasta dishes. Why? Because Italians actually love pasta salads. One of my favourite things is cold pasta salads with mozzarella, tomatoes, olive oil, basil, you know, that freshness of the little tomatoes bursting as you bite with the little pasta that's cold and it's been loved and drowned in the extra virgin olive oil. We are recreating that salad. The salad of your dreams. The salad that people like treat and mistreat or they bring at the Sunday party, and it tastes like... We're not going to say any bad words here today, okay? But it doesn't taste that great, because you cover it and smother it in mayo. You filthy little chef. We're going to recreate a pasta salad that will remind you of being on a coastal Italian town and falling in love with the... Okay, she doesn't know English. I keep forgetting. The lifeguards. Falling in love with the lifeguards or being, you know, sun-kissed while you're experiencing the most incredible tasting foods and simple ingredients. That's the type of dreamy salads made with pasta that we're doing today. We are not... Did you ever fall in love with a lifeguard in Italy? No. Never? Never. No, I go more for the intellectual type. I'm not into the... Like what? People that are extremely cultured. They read books. They love to talk about philosophy. They're not toxic. Oh, hold on. Not every lifeguard is toxic. I don't know who you've met. I have to say, from Napoli to Sicily, they're really like a Latin lover, the lifeguards. I don't know. I don't know who you've met. They said, hi beautiful, to every single woman. They like to openly admire. They're like fishing. Exactly. Like for 200 women and they want the concept. Someone asked, do they have women lifeguards in Italy? Absolutely. It's an interesting subject. Lifeguards are lifeguards. It can be a woman or a man or, you know, whatever you want. We should do an Italian version of Baywatch. Okay, so while Erika thinks about long lost loves, we are going to create the ultimate pesto pairing for your cold pasta salads. And yes, someone did ask, I just scrolled through the comments, are pasta salads popular in Italy? 100%. People think pasta salads are an American invention. But in Italy, especially, Erika, Erika is from the North, I'm from Rome. Erika, do you have pasta salads up in Milan and Turin? Yes, basically in summer, if you are going in a, we call coffee, So if you go to an Italian cafe, which also serves foods, by the way. Exactly. Most of the time an Italian cafe will have like a deli, kind of like fast food, fast Italian food, which is always the best. And you will always find a pasta salad. There's always a pasta salad, especially in the summer. We love it. Usually they're very, very simple. Or a pasta or a rice salad. Anyways, this is pecorino, by the way, that I'm cutting, this pecorino. So I'm putting here, you see, parmigiano, okay. This is a food processor. This is pretty much all I use to blend anything and to chop everything. I used to have a KitchenAid, but it's way too heavy. It's parked on the other side of the kitchen. Can I, can I read a comment? And I think, I think it's super nice. Okay, can I just tell you, I'm pretty certain this is an emotional comment. Yes. Because I think it's super emotional. It's Alien Superstar 11. Okay. You have been my inspiration for the long, long time. You were the reason I start to cook a lot more every day, while living full time in RV. Wow. That's a nice comment. Okay, Erika is the most sentimental person of the Pasta Queen. That's why I fall, I fell in love with all the lifeguards. All of the lifeguards. All of them. Erika would fall in love with them. Every five minutes. We don't know if they were in love with you, but. There's another story. She's got a lot of love to give. She's a lover of people and cats. She's a total cat person. And Nadia's kids, too. My kids, yeah. Okay, Erika, I'm getting sidetracked right now. We've got the pesto that will go in our pesto salad. Okay. The pesto will be then mixed. This is a cold sauce, completely raw. It's going to be mixed with a cooled down, olive oil infused, little gorgeous pan. Now, we've got parmigiano, picorino romano, roasted pistachio, salted roasted pistachios, pine nuts. We're going to put a little garlic. Okay, so can you open a garlic clove for me? And then, of course, a ton of basil leaves, which we have on the side. Someone asked, I've got the back, the editor there. Someone is asking, why didn't you rinse the pasta water? Number four tips from Nonna. If you want to get haunted for the rest of your human life, rinse your pasta. Why? Pasta is gorgeously starched, meaning, you know, you have a piece of pasta, okay? It's got its own identity. There's still a little bit of roughness to it. There's still a little bit of that starch. What is starch? It's part of the wheat. It's part of what composes the actual pasta. And the starch is that kind of gluey touch to the pasta. If you rinse this, okay, you will wash out the gorgeousness of the starch, that it's still a little bit attached to the pasta. You know when you wash it and rinse it and it becomes kind of like weirdly smooth, almost slippery? And that, my friend, is your mistake. Never rinse unless you want to be haunted by all the Nonna's that ever lived. Okay, so now we've got this is the best part. Tip number five for this specific recipe. A lot of the pastas that I have had this pleasure of being a part of, being served, witnessed with my own two eyes and taste buds, are watered-down, pale green, almost sad-looking pastas. Because there isn't enough basil in it. It needs to have the perfect amount of leaves and cheese so that you have that emerald creamy green that makes Italian pesto so famous throughout the entire world. When you go to a restaurant and you're basically eating water with speckles of green and they call it pesto, you know that is not going to be a great experience for your taste buds. It's gonna taste weird. It is not meant to be that way. Why? For everything to be beautiful it needs to be proportionate. There is a golden ratio that goes back thousands of years and some principles of architecture can be also applied to cooking. You have to balance the flavors of the ingredients. Sometimes there's too little, sometimes there's too much. The secret of good cooking is finding that harmony. It's like composing a beautiful piece of music. It's got a little bit of that, a little bit of that. And then when you do too much of a high note or too low a note, it loses its harmony and it goes completely, you know, and you're like, whoa, what was that? That's weird. So it's all about gaining through experience and through doing it over and over the perfect balance of all the ingredients. Most of the pesto that you've had in your life, I can bet you've had a watered down pesto that doesn't taste nothing like the pesto you would have that is ground with a mortar and pestle in the northern parts of Italy. The best pesto I've ever had, best pesto I've ever had was in the northern parts of Italy. I know I'm not from there, but I can say a fact and call it as such when I see one. Okay. Do you want me to? No, no. Did you put the, where's the garlic clove? Did you put it in there? Excellent. Now, it is not part of this specific recipe unless it is, and I don't know it, but in my pesto, I like to add a squeeze of lemon. This is a lot of pesto sauce. I'm doing a lot today. My kids already asked me. I like to squeeze a whole lemon. Somehow it balances out everything. It adds that touch. Not overpowering. I mean, now I can tell, right? Look, this is a lot of amounts. I'm probably going to use the entire lemon. Okay. Usually half a lemon juice will do. Now, Erika, would you mind squeezing all of this here? And then I'm going to take some of your questions. Okay, so let's have a look here. Um, Bella Casa, Liguria, just like you. 77 Sophia V8. Your recipes are the only pasta recipes I make. Today's parsley pesto for rotini. I love parsley pesto. Add some lemon peels to it. Wanted to ask you something. Please answer. Are you in New York City Tuesday evening? Please answer here because I might have a surprise for you. Um, I'm doing something in New York City on Tuesday night. Tuesday, 28th of July. If you are in New York City, consider yourself invited to it. So answer now in the comments if you're in New York City. Tuesday, 28th of July. Probably you can buy a pair of jeans. Can you stop it? Um, Ross Corrieri Page. I love your honesty. However, I think adding lemon is a personal choice. Absolutely. You don't have to add it if you don't like it. I'd use it if I'm making a lemon basil pasta recipe. Gorgeous. You go for it. I love lemon and basil extra virgin olive oil spaghetti. When you don't know what to make, just that alone. Is the best sauce. Really. It's gorgeous. Okay, let me see. I'm going back because there's a lot of... Uh, Natalie Alamdar, 964. So thankful for this channel. Thank you, Natalie. Thank you for being on this live today. Um, let me see. Lisa, never rinse. Hashtag correct. Never rinse. You're basically washing away the ingredients on and around each pasta shape. They become smooth, slippery. They're like, what the heck? They lose that creaminess. When I add this sauce to the pasta, the starch that is being left on each shape is going to add creaminess to the pasta itself. I bet you that's sin number six on how to make the perfect pasta salad. Rinsing it because you're cutting corners. And this is a secret. Look, you can just have a, you know, you need to like chase up a bill. Do a payment online. Do that while your pasta is cooling down. No need to rinse it with that evil cold water. She's trying to food process my pesto. Okay, you can food process it if you feel like it, but I need to see the consistency. Yes. Okay, let me see. Aurora from Bavaria. You know, I have not been to Germany, Munich area, since I was 23 years old. Some of the best foods. I had this dumpling soup. It's like this potato dumpling. I don't remember what the name was, but it was incredible. The best chicken schnitzel. Oh my goodness. The best beer. Okay, she's going to be making some noise in the background. Ciao, Joselito Castro from Brazil. Oh yeah, there may be a recipe from Carbonara. Yes, that does not need bacon. So absolutely. I made a vegetarian. Vegetarian Rebellio Scarbonara with... How would you call it? No, I know, but the way I cook them, they're like not fried zucchini. Seared, sauteed zucchini instead of the meat. Same process with the eggs and the cheeses, but instead of the pork, the meat you use the fried zucchini. Oh my goodness, guys. It's actually gorgeous. If you don't want to eat meat, do a zucchini carbonara. We should actually do it again. We should do it again. I can see it from here, one sec. Let me see. Okay, Mamba Italiana TV. They're suggesting the name for this pasta salad. La Reggina dell'estate or l'insalata di pasta della reggina? Okay, okay. That's not how you want it. Someone would like that. Viva la pasta asciutta. Seafood pasta salad. One hundred percent. Why not? You could have a cold pasta salad with clams, mussels, calamari. Why not? Just like you make a seafood salad, you add some pasta to it. Who says you can't? Okay, Becky Bravo is suggesting that instead of the zucchini carbonara, we do a mushroom carbonara. Never taste it. I would love to know. And remember, if you are in New York City this Tuesday night, I want to know. Where are you at 7 p.m. in New York City? Are you in New York City this Tuesday night at 7 p.m.? If you are, write in the comments and we're taking it down. Keep an eye for anybody in New York City because they'll be getting a special invitation to something. Let's see. Wow. MR 7077. Hello from Roma. Roma, Roma, Roma. Cor, Amicizia Pasta Sala. What happened to it? Too much cheese? If you put too much cheese, it will be a bit more tender. No, don't worry. Add some ice to it. Why do I add ice to my pesto? Keeps the leaves vibrantly green. You have to know that when the leaves kind of like come into cotta with oxygen, like higher temperature, like heat and whatever, they tend to go a little bit darker. Add ice cubes to your pesto if you want to keep it for a few hours and you don't want it to oxidize. You don't want it to go that kind of brown, you know? You know, just a little ice cubes in there and it keeps it fresh and vibrant. This is too small. I need a bigger, a bigger bowl if possible. Oh, you know what? Pass me that gorgeous copper. Paella pan. We're going to change, we're going to change the serve, the serving of this gorgeous pasta because we had the ceramic but it's too small. So I want to, I want to do the paella pan and we're going to be serving it directly from here. This pasta is gorgeous. There you go. Perfect. So you see each one is nice and happy because they've been oiled and infused with herbs and they've had time to just consider what just happened here, you know? And they didn't get like, you know, sticky. They're not fighting. They're not like getting like crowded with other pieces. They're retaining their independence. Okay. Si, basta. Okay, this is really good. Okay, I want to show you. We, we definitely, we definitely did go a little bit crazy with... We went a little bit crazy with the cheese. So you see, usually, it's actually really great. Look at that. Look at that consistency. This is, I've done it so many times I didn't even have to like, I just tossed things in. But now it's time for it to go in. Can you see it here? Here? Perfect. So we're gonna go take it all out. So we've got a lot of tips here for you today, okay? First of all, the dips on the pasta. Okay, for this pasta, this could be eaten like that with just some shredded burrata, shredded mozzarella. You can really take whatever you please. Let's say you've got some Swiss cheese, some shredded provolone or whatever. You can toss anything in here. I mean, it's gonna taste incredible just even like this, okay? However you are presenting a pasta salad, so you want a maximalist explosion of ingredients that are overflowing everywhere. A pasta salad is supposed to have, in my opinion, a variety of ingredients. Otherwise, it's just a vessel of pasta that you're bringing and it's cold. No, you want to give it that touch of pasta salad. You want to have it shredded mozzarella that it's cold. You want a taste of summer. You want some raw sugar bomb tomatoes, cherry tomatoes, grapevine tomatoes that explodes with each pasta shape. You see, here you've got a bunch. You want to have, I absolutely love tuna. Tuna. Tuna, the old fillet in a jar. I love. I know that some people don't like the tuna. I absolutely think tuna. I grew up with it. I'm obsessed with it. So a little bit of tuna. Baywatch. Baywatch what? Oh, tuna from the ocean. It's so good. Okay, we've got this. I'm going to shred. See the mozzarella here? Look, we're going to do the mozzarella shreds here. Okay, we're going to do roughly chopped sugar bombs, tomatoes and tossing. We're going to do more basil because we don't care. Who is against basil can live the life right now. Okay, you shouldn't be watching a pesto pasta salad. Look at this. We got the pepper. Pepper. My hands are sleepy. Sleepy hands. Pesto. What? You guys don't like the tuna. Apparently you're having a little bit of a reaction with the tuna. I'm sorry. As if you didn't put enough olive oil. We're also going to top it with olive oil. Okay, guys, check this out. I mean, you're going to someone's house and you're bringing this. Look at her. And this is... Now, you don't like the tuna? Don't put the tuna. Okay, you don't have to put the tuna. But the basil has to be there. It's, you know, the tomatoes, I would put a little bit extra because tomatoes are kind of like nice to give that red pop maximalist flavor. Mozzarella. You can do buffalo mozzarella. You can do burrata. You can do cow's mozzarella. You can do Swiss cheese, gruyere, fontina, provolone, whatever your favorite cheese is. I will go with a softer cheese, not too hard, because it kind of follows the same curves of every other ingredient in the pasta. But look at this gorgeousness. Come on, you see? And this is, I don't know, what are we going to call this pasta? Just come. Let's come up with a name. The queen of summer. The summer queen. Sun queen. No, summer queen. It's cute. Or we're like bored with queen. We can also give it another, like another name. Let's see if... Summer princess. So cute. Let's see what... Okay, the green goddess. The green goddess salad. Okay, Sarah says the green goddess. Fresh banner, no problem. See you next time. Nonna Christine, New York. I would have preferred shrimp, not tuna. Nonna Christine, put the shrimp in there. Yes, I love it. No problem at all. Put the shrimp instead of the tuna. It's fantastic idea. Okay, lemon. Yeah, lemon is good in this pasta recipe. So the tuna wasn't very... Like a big... Very interesting to see how people had a dislike for tuna. I grew up eating tuna melt sandwiches in my tramezzino. Mamma mia, so good. Okay, perfection. Okay, now the test of all tests. Look, I like the explosion of the tomatoes as well. Come here. It's good. It's very good. It's good? I'm afraid of you. It's very good. Wow. Nadia, stop me. So good. Wow, this was good. I really dare you to make and to really go through all of these nonna trips. Sorry. I mix the tips and tricks, they become trips. All of the nonna trips, just apply them all and watch yourself. Really make someone's life a lot better because of your pasta salad. You know, eating good food with friends can be completely life-changing and it can leave a memory ingrained. It can create one of those moments that you'll remember forever. Like, you know, do you remember that time we're sitting outside, you made that salad and then we played cards and then we went into the pool and it creates this all beautiful memory. You can go back to it whenever you just need that extra lift. So good food creates and lifts people's spirits. Now, remember, if you are in New York this Tuesday, write to me and because I'm going to get you somewhere. I love you. I'm glad that you joined today. I hope you enjoyed this incredible pasta salad and all the nonna trips. And see you next time!