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- Hey everybody, it's Bobby here,
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and I have got a great recipe for you today
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that I think you're really gonna like.
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It is summertime and during the summer,
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I love to do all sorts of salads,
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bean salads, all sorts of leafy green salads.
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And a pasta salad is one of my favorites
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'cause it's just a favorite of the whole family.
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at this bow tie pasta salad that we're gonna do today.
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It involves obviously bow tie pasta and green beans.
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The recipe, excuse me, the recipe, everybody calls
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for French cut green beans, but no need to worry
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if you can only get just regular green beans.
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That's what I've got here today.
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French cut green beans might be a little prettier,
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but this recipe with all of its colors
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and its wonderful ingredients is still gonna be very pretty.
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And I think you're gonna like it.
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So let's get started.
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We'll start with our wet ingredients,
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and that will be a quarter cup of olive oil.
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And some vinegar, white vinegar.
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I don't always give you guys the amounts
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because I know that it's gonna be on the screen there,
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but today I'm feeling like giving you some amounts.
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Three tablespoons of balsamic.
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One tablespoon of Dijon.
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I've gotten, I didn't always like Dijon mustard,
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but I've gotten to where I do like it now,
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but especially in a salad like this.
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But I've started adding some to my ground beef.
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I made some, well ground beef,
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I made some elk burgers a couple nights ago
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and I added some Dijon into my seasoning and it was just,
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it really made it sort of come alive.
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All right, so a teaspoon of season salt.
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This one, I'm not gonna, I'm just gonna eyeball it.
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And if it needs more, we'll come back.
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So, whisk, whisk, whisk.
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This is gonna be a really nice,
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light base for our salad and we'll toss it all together.
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With a salad like this, you could go exactly,
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we've been talking about this for years.
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You could go exactly by the recipe
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and make it precisely like we tell you to,
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or you could mix it up and do it however you'd like.
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If you don't like Kalamata olives, use green olives
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or pepperoncini or tomatillos
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or just whatever you feel like doing.
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But I really like Kalamata olives
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and I also like goat cheese.
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So if you don't like goat cheese, you could replace this
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with a crumbled blue cheese or a feta cheese.
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It's whatever you like.
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So make it the first time and go, oh wow,
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that was not perfect.
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Let me make it perfect.
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Or you can make it the first time exactly
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like this and say, man,
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that was a home run and I'm gonna do this every time.
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So we've got our wet ingredients mixed together.
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Now to that, I'm gonna add my pasta and my green beans.
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We've got a lot of pasta here,
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so I think I'm not gonna use every bit of it.
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I think I'm gonna start with maybe about half of it.
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or if the salad looks a little bit pour,
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we'll come back to it.
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And my green beans, I love a green bean.
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And we'll just toss that a little bit together in our.
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And we talk about this a lot too,
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but it's important to toss it.
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I don't wanna cut these beautiful bow tie pastas up
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and I definitely don't wanna cream those green beans.
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Wanna toss 'em and make sure
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that our wet ingredients in the bottom just get all over.
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Okay, so now let's add in some beautiful red bell pepper.
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Oops, excuse me, some beautiful red bell pepper.
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I love all these colors.
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I used to do a show on Food Network
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called "Not My Mama's Meals".
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And my goal every time that I made a recipe
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was to just see how much color I could get in there.
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In fact, one of our food producers used to say,
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eat the rainbow, eat the rainbow.
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And I always remember that.
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I thought that was just a great tip for your diet.
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I mean, if you're eating lots of good color,
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then you're doing well.
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And again, if you're not an olive fan,
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you could find something else that you like.
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But I love olives and I could just stand around
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and really just eat a whole jar of 'em.
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It's gonna add some nice Italian flair.
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And we've got some beautiful basil here.
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We're lucky enough to have,
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we all at our houses have beautiful gardens.
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My wife's got a beautiful garden at home and we're growing.
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I think I told y'all a few weeks ago that I've got
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on my counter one of those little herb gardens,
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one of those electronic herb gardens.
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But that thing was just, it was overflowing with so much,
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so many herbs, you just couldn't believe it.
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So I had to move it into a pot
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and put it outside into a much bigger pot.
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And I put it out by my wife's garden
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and that thing looks so nice.
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And we've got just herbs
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and vegetables coming out of our ears.
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So many tomatoes, so many cucumbers.
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You just can't believe it.
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What else do we have?
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We have beautiful peppers.
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♪ La, la, la, la la ♪
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Hey Lulu, I can't pet you right now, I'm so sorry.
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I see you, I love you.
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That's Lulu, everybody.
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And finally our goat cheese.
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I'm not gonna give you my hands
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but I'm gonna give you my face.
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Hey Lulu, hey sweetie.
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Okay, dog's got to get some love.
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I got a couple of those things at my house too,
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and I love to love on 'em.
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Okay, that is a, speaking of love, that is a lovely salad.
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Really, really pretty.
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Chock full of just the goods.
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We'll just toss that a little bit.
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Summertime is living easy.
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I don't know, it's so hot.
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It might not be easy living.
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But that is a beautiful summer salad.
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And I think that just for good measure,
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a little bit of black pepper right on top.
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And I should definitely taste it, shouldn't I?
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I'm gonna get a bite that's got everything in it.
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So I've got some olive, I've got some green bean,
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I got pasta, I got basil, and I've got oregano.
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I would be happy if I were served this in any restaurant.
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It's a beautiful salad, simple ingredients,
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really simple to put together.
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It won't break the bank and I think that you'll love it.
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So there you have it.
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Thanks for joining me.
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- Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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Love and best dishes, y'all.
