I love that my husband so often is willing to forgo meals that feature hunks of flesh. He likes meat but is conscious of dietary recommendations and is glad to fill half his plate with fruits and vegetables.
The recipe says to serve this wonderful concoction on English muffins, which, according to my scribble in the cookbook, is “great.” I experimented this time with serving the cheese-glazed vegetables on better-for-you whole grains.
This is one of my go-to pasta salads, and I most recently made it for a Memorial Day cookout with my family. I usually buy a red pepper-parmesan vinaigrette for the dressing, but I couldn’t find it this time and was forced to make up my own. I ended up with a better pasta salad, so it was worth that little bit of extra work.
I first tried making this traditional Italian bread salad a few years ago just because I was intrigued by what I’d read about it. The dressing is tossed with the bread cubes and soaks in, so you’ll want to get a bit of one in every bite.