Tick tock...we're counting down to Memorial Day weekend. Patriotic festivities, the start of long summer weekends and for many, the first BBQ party of the season. What's not to love? Well, sometimes what's not to love is the same old collection of mayo laden side salads. Sure, I make them, too, and there's a favorite macaroni salad that's been making the rounds for I don't know how many summers. Time for a change, maybe? Don't like change? OK, how about just an addition.
But the best part is absolutely the little crunch from toasted breadcrumbs and herbs! My fridge is filled with Gourmet Garden herb pastes and they are amazing time savers when I'm cooking. But I was recently introduced to their line of lightly dried herbs. I normally stay away from dried and prefer fresh herbs. You know, the ones that keep spoiling in my crisper? But the lightly dried herbs are just that. And as soon as I opened the container I knew by the wonderful fresh fragrance that I had a new favorite product. They're my new secret ingredient for side salads. Sshh, don't tell anybody. Enjoy!
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Ingredients (6 Servings)
- 1 lb. Pasta (I used mini rigatoni), cooked according to package directions
- 1 Pint cherry tomatoes, halved
- 1 Cup corn kernels
- 2 Tablespoon olive oil, divided
- 8 Spears asparagus, julienned or shaved
- 2 Tablespoons breadcrumbs
- 1 Tablespoon Gourmet Garden Lightly Died Parsley
- Creamy Lemon Vinaigrette:
- 2 Tablespoons olive oil
- 2 Tablespoons pasta water
- 1 Tablespoon lemon juice
- 1 Tablespoon mayonnaise
- 1 Teaspoon mustard
- 1 Shallot, peeled and small diced
- 1 Tablespoon Gourmet Garden Lightly Dried Basil
- Salt and Pepper to taste
Pre-heat the oven to 400 degrees.
Combine the tomatoes and corn in a bowl and toss with one tablespoon of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
Cooking the pasta but reserve 2 tablespoons of the cooking water before draining.
Make the dressing by whisking together the olive oil, water, lemon juice, mayonnaise, mustard, shallot and basil. Season with salt and pepper.
Add the remaining tablespoon of olive oil to a pan along with the breadcrumbs and parsley. Saute on medium heat, stirring frequently, for a couple of minutes until the breadcrumbs have browned.
Toss the cooked pasta with the roasted corn and tomatoes, asparagus and dressing. Top with the toasted breadcrumbs.
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I was compensated for creating this recipe but my opinions are always my own. Thank you for supporting the products I love and use in my kitchen.
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