Garlic Bread Pasta Salad

Garlic Bread Pasta Salad

Hello Everyone! And just like that, another month in quarantine has passed and we’re two days away from the 8th month of the year. It’s crazy just thinking how we’ve gone through more than a third of a year (from mid-March to present day), here in the Philippines that is, in quarantine. I’m still lucky to be one of the few companies that still require a majority of their staff to work safely at home, but that may change in the next few days. There’s a high chance that it will be mandatory to report back to the office IF we do not go into another lockdown by August 1.

Garlic Bread Pasta Salad

Moving on, I remember that this wasn’t a recipe I had originally planned to tackle for my blog. To be honest, I can’t even remember what I had initially wanted to share with you guys. I was scrolling through recipes one Friday evening after work, looking for new recipes to add to my weekly menu so that I could prepare my market/grocery list for my weekend shop. I came across this recipe and thought, wow! Garlic bread AND pasta, together, tossed in a salad? YES! Plus, the dish fits perfectly with the theme of green for Colours of the Rainbow.

Garlic Bread Pasta Salad ; Garlic Focaccia Bread

With crispy garlic bread croutons and a creamy homemade caesar dressing, this easy pasta salad will be a hit with family and friends over a summer backyard barbecue! I used store-bought olive focaccia bread for the croutons, but really you can just use plain bread such as white, wheat, sourdough, etc. for this. You can also get creative and use your favourite veggies for this dish, and even swap out the caesar dressing for a healthier or lighter option. I think a simple thyme, lemon, and olive oil dressing would do the trick too!

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Taste Australia. Also, I have a little announcement for you guys at the end of this post so make sure to read it!

Garlic Bread Pasta Salad Ingredients

PREP TIME 25 MINS | COOKING TIME 25 MINS | SERVES 6-8*

* Can serve more as a small side dish

INGREDIENTS

For the pasta salad

  • 250g fusilli, or any other type of pasta
  • 100g green beans, trimmed
  • 100g baby asparagus, tough ends snapped off and cut to the same lengths of the french beans
  • 2 green chillies, thinly sliced
  • 2 medium-sized avocados, roughly chopped
  • 1 bunch choice of leafy greens, trimmed and leaves separated
  • 2 tbsp sliced black olives
  • Handful of finely chopped malunggay leaves
  • Salt and freshly ground black pepper, to taste
  • Shaved parmesan, to garnish

For the garlic bread

  • 200g day-old bread, cut into 2cm pieces
  • 60g unsalted butter
  • 3 garlic cloves, minced
  • Handful of finely chopped malunggay leaves

For the caesar dressing

  • 1/3 cup free range egg mayonnaise
  • 4 anchovy fillets, minced
  • 1 garlic clove, finely minced
  • 1 tbsp red wine vinegar
  • Handful of grated parmesan
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lime juice

METHOD

  1. Caesar Dressing: Combine all the ingredients for the caesar dressing into a small bowl and whisk together. Taste and adjust as needed and then set aside in the fridge before using. You may make this a day ahead to allow the flavours to fully develop overnight, otherwise it’s also good on the same day.
  2. Garlic Bread: Preheat oven to 200C (400F or gas mark 6) and line a baking tray with parchment paper. Set aside.
  3. Heat butter and garlic in a small saucepan over medium and cook until the butter is foamy.
  4. Place the bread in a large mixing bowl and pour the butter mixture over the bread. Sprinkle with half of the chopped malunggay leaves. Toss until evenly combined and then transfer the bread mixture to your prepared baking tray.
  5. Bake for 15-20 minutes or until toasted. Once done, sprinkle the remaining malunggay leaves and then set aside to cool.
  6. Pasta Salad: While the garlic bread is baking in the oven, cook the pasta in a large saucepan of salted boiling water,following packet directions or until al dente. Add the asparagus and green beans in the last 3 minutes of cooking of the pasta. Drain and refresh under cold running water, and then drain again before transferring to a large mixing bowl.
  7. Add three-quarters of the caesar dressing the pasta and veggies. Toss to combine and then add the avocado, black olives, shaved parmesan, and half of the garlic bread croutons. Toss again before transferring it onto a large serving dish.
  8. Drizzle with the remaining dressing, and top with the remaining garlic bread croutons and extra shaved parmesan. Serve and enjoy as a side salad with baked, grilled, or pan-fried salmon (or any other choice of meat that tickles your taste buds)!

Garlic Bread Pasta Salad

As mentioned at the beginning of this post, I have a special announcement to make. For those of you who have been loyal followers of Amcarmen’s Kitchen since 2015, you’ll know that every year for the month of August, I gather my fellow foodie friends to feature their own recipe on my blog. With the theme of the year being Colours of the Rainbow each guest foodie, or also known as an  Auguester, has chosen a colour of the rainbow that they will translate into their dish. This year I’ve managed to round up 12 foodies, with some returning faces since I started the series 5 years ago, and some fresh new faces for this year. All I can say that it’s going to be an exciting month so stayed tuned for that! Our first Auguester will be live on the blog on Monday 3rd August!

Garlic Bread Pasta Salad with Pan-fried Salmon

BON APPÉTIT

– Ally xx

myTaste.com

Caesar Salad with Lemon & Thyme Roast Chicken

Caesar Salad with Lemon & Thyme Roast Chicken

Hello Everyone! As mentioned at the end of my last recipe post on Lemon & Thyme Roast Chicken, I made a Caesar Salad to go with the roast. A quick and healthy dish (excluding the mayonnaise), to easily pack and take to work with you, which is exactly what I did last week.

Caesar Salad with Lemon & Thyme Roast Chicken

I have a funny, but quite saddening story on my part about this. So as usual, I always pre-pack my lunches the day I make them, which is usually on Monday afternoon, and I made the decision to add the caesar dressing in the morning before going to work because I didn’t want the lettuce leaves to soak in the dressing overnight. Tuesday was fine, but I completely forgot to add the dressing on the salad for Wednesday. I specifically remembered to do it when I woke up in the morning, and even had it running in my mind throughout my morning shower. But for some mystical reason, it slipped my mind and it only hit my that I completely forgot to add the dressing was when I was halfway through the journey to work by bus. I was so devastated when I came to that realisation. I was too devastated that I didn’t even look forward to having my lunch that day. I now know what it’s like to eat rabbit food. Rabbits must have such a hard life to have to go through this every single meal of every single day.

All that aside, even though I had bottled caesar dressing sitting in the fridge, I decided to make my own (sort of) caesar dressing. I say ‘sort of’ because I used bottled mayonnaise; if you really want to go all out, then be my guest and whip up your own healthier version of mayo! Anyway, I wanted to give making my own caesar dressing a go since I had all the ingredients to make it possible already in the pantry. Maybe my next challenge will be to make my own mayo too! Also, I accidentally left the croutons in the oven for a little bit too long that they were overly tanned, but thankfully not burnt. Oops! I made the mistake of not setting a timer to remind me that they were in the oven; I think at that time I was busy carving the chicken. (I picked the least tanned ones for the photographs)!

Caesar Salad Ingredients

Croutons Ingredients

Caesar Salad Dressing Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • Baby cos lettuce, washed and sliced
  • Garlic infused olive oil
  • Mini stone-baked pane di casa, cut into small chunks
  • Roast chicken slices

For the caesar dressing

  • 1/3 cup free range egg mayonnaise
  • 4 anchovy fillets, minced
  • 1 garlic clove, crushed then minced
  • 1 tbsp white wine vinegar
  • Handful of grated parmesan
  • Salt and pepper to taste

METHOD

  1. Preheat oven to 180C. Spread the small chunks of bread over a large baking tray lined with parchment paper and sprinkle the garlic infused olive oil over them. Rub the oil into the bread and season with a little salt if you like. Bake for about 8 to 10 minutes, turning the croutons a few times during cooking so they brown evenly on all sides. Once done, remove from the oven and set aside.
  2. Combine all the ingredients for the caesar dressing into and small bowl and whisk together to combine.
  3. Plate up the baby cos lettuce and the roast chicken. Drizzle a generous amount of the dressing, and top with the croutons, shaved parmesan, and a bit of cracked black pepper.

Caesar Salad with Lemon & Thyme Roast Chicken

You can skip the chicken if you wish for a great light salad for lunch, and for those who want to bulk it up so that it’s not just leaves, have it with the chicken of course! For this salad, I carved up the breast parts from the whole roast chicken that I posted the recipe to last week. Check it out here on the blog for those of you who missed it!

BON APPÉTIT

– Ally xx

myTaste.com