Creamy Macaroni Salad

1. Bring 2000 grams of water with 45 grams of salt to a boil in a 3-quart saucepan.
2. Add 225 grams elbow macaroni and cook for 11 minutes (3 minutes longer than package instructions) until very tender but not falling apart.
3. Reserve some pasta water, then drain the pasta.
4. Toss pasta with 25 grams white distilled vinegar and a small amount of olive oil to keep noodles from clumping.
5. Transfer pasta to a mixing bowl and cool to room temperature (~20 minutes).
6. Add 30 grams finely minced shallots (rinsed), 60 grams finely chopped celery, 30 grams thinly sliced scallions, 100 grams frozen peas, and 100 grams crispy chopped bacon (prepared by baking 3/4 pound thinly sliced bacon at 350°F for 30 minutes until crisp, then chopped).
7. Prepare dressing by blending 1 large egg, 50 grams sour cream, 25 grams Dijon mustard, 15 grams sugar, 10 grams lemon juice, 5 grams Worcestershire sauce, 5 grams salt, half a clove garlic, and slowly streaming in 300 grams neutral oil until emulsified.
8. Add a healthy few dollops of dressing to the salad along with a splash of reserved pasta water to thin and help distribute.
9. Season with 5 grams chopped fresh dill, black pepper, and additional salt to taste.
10. Stir to combine and serve garnished with fresh dill, cracked black pepper, and a drizzle of extra virgin olive oil.

Pesto Pasta Salad

1. Bring 2000 grams of water with 45 grams of salt to a boil.
2. Add 225 grams shell pasta and cook for 12 minutes (3 minutes past package instructions) until tender but not mushy.
3. Drain pasta and toss with 25 grams white distilled vinegar and a squeeze of extra virgin olive oil.
4. Transfer to a bowl and cool to room temperature (~20 minutes).
5. Make pesto by processing 100 grams lightly toasted and cooled pine nuts, 100 grams basil, 20 grams picked parsley (no stems), 30 grams minced and rinsed shallot, 100 grams grated parmesan cheese, 225 grams cold extra virgin olive oil, 5 grams salt, and 30 grams lemon juice until well broken up.
6. Toss cooled pasta with 300 grams pesto.
7. Gently fold in 200 grams halved mozzarella pearls and 200 grams halved cherry tomatoes.
8. Add a pinch of parmesan cheese and fold gently to combine.
9. Serve topped with additional pesto and grated parmesan.

Mom Style (Italian) Pasta Salad

1. Bring 2000 grams water with 45 grams salt to a boil.
2. Add 225 grams rotini pasta and cook 3 minutes past package instructions.
3. Drain pasta and toss with 25 grams red wine vinegar, 45 grams white steel vinegar, and a splash of olive oil.
4. Cool pasta to room temperature (~20 minutes).
5. In a high-sided container, blend 150 grams Bee Man's classic Italian dressing (prepared by blending 25 grams red wine vinegar, 45 grams white steel vinegar, 20 grams rinsed red onion, 1 garlic clove, 15 grams red bell pepper, 25 grams grainy mustard, 15 grams sugar, 5 grams salt, 1/4 teaspoon each oregano, basil, black pepper, and chili flake, and slowly streaming in 200 grams neutral oil).
6. Combine pasta with 65 grams small diced fresh mozzarella, 100 grams half large black olives, 50 grams sliced pepperoncini, 100 grams sliced oil-packed sun-dried tomatoes (rehydrated if needed), 60 grams small diced red bell pepper, 60 grams sliced Genoa or Soppressata salami, and 75 grams grated parmesan cheese.
7. Toss everything together thoroughly, adding more dressing, parmesan, and salt to taste.
8. Serve plated or in a container, garnished as desired.

Enjoy these three elevated pasta salads perfect for barbecues, parties, or casual meals!