My husband used to be obsessed with the BBQ chicken pizza from California Pizza Kitchen.
That is, until he had my version.
With summer finally here, I feel like I’m always looking for things I can bring to a BBQ or out to the beach—foods that can be served at room temperature, and also won't have reduced themselves to some crazy-looking concoctions by the time I get wherever we're going.
Pasta salads are always a good bet, and when you add a homemade lemon aioli (I stole the recipe from my cookbook, Meat On The Side!) and the perfect balance of textures and flavors, you are guaranteed to be the hit of the party!
For the aioli (a fancy word for mayo), you just add garlic, mustard, lemon juice, and egg yolk to a blender, then drizzle in some oil.
And the combination of those ingredients, although kind of basic, creates a taste that is out of this world—creamy, tangy, and light!
Once you add your all-star aioli to chunks of cheddar, richly-flavored sundried tomatoes, juicy grape tomatoes, and crunchy lettuce, you end up with a simple pasta salad that doesn’t taste so simple.
This incredible dish is about using familiar flavors, but making them the best they can be.
And this is the best pasta salad EVER!
servings: 4 to 6
Normally when I cook I put on some music, I pour myself a glass of wine, I stir slowly and gracefully chop; I take my time and I create masterpieces. It’s fun, relaxing and a totally unrealistic way of cooking for most people.
I’m sure everyone would love to have it be a relaxing part of their day but the truth is that when your afternoon has quickly ran into evening and you’re starving, you really just want something fast without a laundry list of ingredients. So when writing my book Meat On The Side I made an effort to make all my recipes easy and without too many ingredients.