The Best Side for a Memorable Memorial Day!

Ceasar Pasta Salad with Broccolini

I love a good cook-out on Memorial Day Weekend, it reminds me of my childhood! Outside on the lake or in the backyard, friends and family over, the smell of Coppertone and hot dogs floating through the neighborhood...a true slice of Americana.

Whether you are hosting or bringing a dish to the pot-luck, this pasta salad is a no-brainer! Full of fresh, hearty ingredients you may already have, this salad comes together quickly and easily, and is best made the day before for ease and flavor. You can sub the broccoli for any veg you like, but its a nice green crunch that rounds out this dish perfectly! It will last in the fridge for days, so make plenty!!

As you gather together with friends and loved ones this weekend, please remember to lift a glass and/or a prayer to the U.S. military personnel who died while serving in the Armed Forces.

Ingredients

• 1 large garlic clove, finely chopped
• 1 Tbsp. fresh lemon juice
• 3 anchovy fillets, preferably packed in oil
• 1/8 tsp. (or more) kosher salt, divided
• 1/2 cup mayonnaise
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper

• 4 oz. white country-style bread, torn into 3/4" pieces
• 3 Tbsp. extra-virgin olive oil
• 1/8 tsp. kosher salt, plus more
• 8 oz. broccoli, cut into 1” florets
• 8 oz. cavatappi pasta
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)

1. In a small bowl, combine garlic and lemon juice. Let sit 5 minutes.
2. Meanwhile, on a cutting board, finely chop anchovies. Sprinkle 1/8 tsp. salt on top and continue to chop, smashing anchovies with the flat edge of the blade, until a paste forms.
3. To bowl with garlic mixture, add mayonnaise, Worcestershire, pepper, and anchovy paste. Whisk until combined. Taste and season with salt or more lemon juice, if needed; cover bowl and refrigerate until ready to use. NOTE: Dressing can be made 1 day ahead. Transfer to an airtight container and refrigerate.
4. Arrange a rack in center of oven; preheat to 400°. In a large bowl, toss bread, 2 Tbsp. oil, and 1/8 tsp. salt. Spread on a large metal baking sheet; reserve bowl. Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.
5. Meanwhile, saute broccolini (or grill) in a little butter on medium-high heat until just tender, 3 to 4 minutes. Dip broccolini in cold water to stop cooking and set aside.
6. In a large pot, bring salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta then run cold water over pasta to stop the cooking; transfer to bowl with broccoli. Add remaining 1 Tbsp. oil and toss to coat. Refrigerate until chilled, at least 1 hour and up to 1 day.
7. Drizzle pasta and broccoli with about three-quarters of dressing and toss to coat. Coarsely crush half of croutons and add to pasta salad along with three-quarters of cheese; toss until combined.

Transfer to a serving bowl and top with remaining whole croutons, parmesan and remaining dressing; pair with a crisp Sauvignon Blanc or hoppy IPA. Cheers!