Why I make Pasta Salad (almost) every week.

Wdf kiri

Dude I really like your channel, but I have noticed a major opportunity in your view of making meals healthier/more diet appropriate: it is not about cutting calories and adding a whole bunch of proteins.
You make a meal healthier and better to lose weight by replacing the foods void of nutrients or the poisons and replacing them with nutrient dense versions.
For example here: the obvious problem with the pasta salad was that the pasta is white pasta, hence it is a processed food without any nutrient. That will mess up your insulin sensitivity and drive nutritional deficiencies which will make your body continue to store fat and will prevent it from being at an optimal health.
Instead replace the white pasta with whole-wheat pasta. You go from a refined carb that spikes your insulin and provides no nutrients to a food your body will actually thank you for.
The other issue with the original version is the mayo: not because it is caloric but because it is likely made with a vegetable oil such as canola/sunflower or such really high omega 6 oils which will spike inflammation in your body and make it much harder to be healthy and maintain insulin sensitivity. Instead make mayo with olive oil or maybe avocado oil and you're good to go.
Finally on removing the poisons: modern American wheat is extremely poorly tolerated by our bodies and unless you go with a whole-wheat pasta from Italy or one that uses a heirloom variety of wheat you will have a hard time being healthy and losing weight.
Hope that helps.
FYI I only work out 3 times a week 30 minutes each time and I have a six pack by following those principles. I used to have a belly and work out like a donkey and wondering why I couldn't lose the fat until I understood that basically a good diet is simply a diet based on whole foods and avoids any poison.

Pasta salad with sugar and vinegar is absolutely the worst.

What about just using a protein pasta? Seems like a no-brainer to really crank up the macros.

I was just looking for recipes like this yesterday when I got the notif for this video. Looks great!

I actually make this "healthier" kind of pasta salad very often (but with olives instead of avocado and corn), but I've never had this mayo version – now I just gotta try it 🙂

I bet bulking this up with some cooked broccoli would be good

My sister cant eat mayo so we started substituting it with yogurt and I started putting garam massala into that and it is actually good.
Edit: lol you mentioned the yogurt.

You need to address the tiktok chicken

I love pasta salad aswell

homemade mayo levels this up

this guy apparently makes every meal he posts atleast once a week

Thank you for your videos!! I've learned so much from your videos! I made the chipotle burrito this past weekend and my husband and I loved it!!

I make a pasta salad very similar to your healthy version with an additional two changes that make it even healthier (and still very tasty).

1) red lentil pasta!! super high protein, lots of fiber, tasty!
2) add in some low fat feta as a high protein flavoring.

I meal prepped it last week and it came out at around 400 calories w/ 40 grams of protein per serving.

How long would the second dish last in the fridge? I'd love to make these for work lunches

wait, i'm an idiot who needs every step – how did you season and cook the chicken? that's a vital step.

Loved the OG-version, but then we made a version with ham cubes, corn and…. broccoli. Heaven….

"And sure I could eat it in moderation, but where's the fun in that" – now you're speaking my language 🤣

I hope no other Italian has watched this video 🥲

There is no way I’m cooking pasta more

what is your colour grading process? what does your raw footage look like before you process it?

I seem to be in the minority but I’m sure I’m not alone. I don’t think you overcooked the pasta. To me, al dente is Italian for undercooked.

I was wondering, is there a reason not to cool the pasta with cold water and wait 40min? For me this is a 10min meal: put the pasta on, prep the ingredients, strain the pasta, fill it up with cold water, strain it again, mix and eat. It might be a little bit more soggy? But for me, cooking is only fun if it is quicker than the combined eating time. So if I'm alone, max 10min… Complete family over? Hours are acceptable

The pasta salad we make in my family is completely different. We normally add boiled eggs, nuts, cubed apples, cubed ham, lots of leafy greens and dress it with olive oil, lots of vinegar and salt.
I'm from Spain btw.

I feel like MSG shouldn't be optional anymore… there's so much research that shows it is safe in the typical cooking applications.

"Chinese Food Syndrome" has been all but completely disproven… the doctor that initially wrote the article about "Chinese Food Syndrome" was being satirical and making a joke….

Also kelp/kombu/seaweed and some cheeses contain a fair bit of glutamates.
Majority of (USA at least) snack foods contain MSG, but no one mentions that…

Made this today. Fricken delicious. I’m average when it comes to cooking. Sometimes I’ll use online recipes and they come out okay. But for some reason, when I use recipes from Ethan, my food comes out banging 10/10. This dude’s recipes just set you up for success. Highly recommend this one.

The Big Chlebowski!

Really mayo heavy. I would recommend 2 parts of light (10%) sour cream and 1 part of mayo and I would skip lemon in that case.

I like seeing the little "oopsie" moments, like the pasta falling out of the bowl when mixing. It shows that Ethan is as human as I am.