The Problem with PASTA SALAD... and the Solution(s)

I love how Eva defined store-bought bread as "chemical brioche" 😂😂😂

I've been watching Pasta Grammar videos non-stop all day. Eva has an encyclopedic knowledge of Italian dishes. It's very impressive. I'm astounded by the huge variety of dishes she whips up that come from so many different regions in Italy. Eva could easily publish a best-selling cookbook. I'd definitely buy it.

I am Sicilian American, both parents all grandparents were Sicilian, my grandmother used to make the potato salad with red onion and tomato and fresh green beans. Red white and green! Delicious! Thanks for reminding me to do this with all my fresh veggies from the garden.

Sumac is highly underrated and overlooked, but it adds a fascinating depth or even earthiness to a dish. Turkish lentil soup wouldn’t be the same without it.

It cracks me up when Harper said "Boh?" like a real italian!

Farro = spelt ; orzo= barley. In Italian supermarkets you can get the simple grain or 'farro perlato' o 'orzo perlato' which is pearled spelt or pearl barley. Both farro and orzo, pearled or not, are great for making salads or alternative risottos.

Once again, Eva astounds me with her knowledge and cooking techniques. My mother (Napolitana) used to make pasta salads for us while growing up. I don't remember them being too soft - we loved them. However, she never made one with farrow or polenta. The bread salad and potato salad looked incredible - so nice to the the potatoes without being drowned in mayonnaise. The rice salad also looked amazing and the combination of fruit and avocado I would never have thought of. My former Sicilian partner - of 13 years - used to make insalata di riso for all special occasions but never used black rice - I really must try it - and YES - you gave some good ideas for recipes. Thank you both very much.

Just discovered your channel. Your videos are fabulous and adorable! I’m a typical American cook of disgusting foods. At 56 with auto immune diseases (Hashimoto’s, high BP) from our poisoned food industry I’m always hearing “get off the grains” regarding my disease management. However, even Dr. Gundry says..”if it comes from Italy you can eat it” (paraphrased). He says he never suffers inflammation when traveling in Europe. THANK YOU Eva for sharing your recipes!

Would y’all consider doing episodes with (1) anchovy recipes, (2) sardine recipes, (3) nut recipes? Eva, how do you make YOUR bagna cauda? I love all of these salads, especially the one with black rice, avocado, pineapple, and shrimp!!! You even grated garlic — or was it ginger? — over the shrimp!

Eva reminds me of my grandma, she always finds joy in people loving her cooking. I can see that joy in Eva when Harper enjoys her dishes.

Everything she cooks looks terrific, there's so much love in how she prepares the meals.

When I’m having a rough day, or I’m just sad, and or I’m sick, I go to your YouTube channel and watch the two of you as long as I don’t have the stomach flu lol🤪. You just make me happy. My favorite place to be is in my kitchen. Now I am mostly cook Mexicana Comida. But I love to cook Italian. Often when I just need to make something out of nothing using whatever in my pantry, fridge and freezer, I whip up pasta and it’s always good because you can do anything with pasta. Watching the two of you just brings me so much joy. I love your chemistry, your relationship and your styles in the kitchen or on vacation lol. Thank you for bringing so much happiness to my life and my tummy🤤

Holy Moly MACARONI, Ava you are by far, the most AMAZING "authentic" Italian cook anywhere on YOUTUBE. Since I found your channel, I've been watching non-stop. You have beautiful presentation and and a wonderfully delightful personality. I appreciate you so much. Harper is a very lucky Cowboy. Keep up your awesomeness! ❤❤❤❤🎉🎉🎉

(Eng.) Barley = (Ita.) Orzo (Ita.) Farro = (Eng.) Spelt Different cereals :)

No joking guys, I'm passing through some real tough stuff right now like depression to say the least, but I keep binge watching you two all day, for days, with a smile on my face. Thank you for being you. ❤

I missed the episode where we became neighbors. I'm not a huge fan of pasta salad but I usually find myself making a couple of huge batches around this time of year. It's actually pretty good, I stop cooking the pasta early so that when it absorbes the vegetable juice (lots of vegetables) it's just about right.

Those salads looks so good! My Nonna made Italian Potato Salad with String Beans with slice Red Onions..Add some olive oil, red wine vinegar, some oregano, black pepper and salt..Mix all together, put in the fridge overnight and you have a delish Italian potato salad! 😋

My maternal grandfather's mother made fried polenta, delicious. Since she passed away, no one has matched that recipe. They are flavors of childhood that remain in the memory like Prust's cupcake.

You guys are more entertaining than most of the food network shows. 🤣🤣🤣 Giada has got nothing on Eva 😁

farro is wheat(can be 3 types including 'spelt'), orzo is barley, orzo is also a pasta shape.