Corn and Tomato Pasta Salad
Rosemary-Garlic Bread
Ingredients
- 1 (16-oz) pkg shell pasta
- 4 ears corn
- 1 pint grape tomatoes, halved
- 2 avocados, diced
- 1 (5-oz) carton shredded Parmesan cheese
- 1 (1-oz) pkg fresh basil, chopped
- ¼ cup chopped fresh chives
- ¼ cup olive oil
- 3 Tbsp fresh lemon juice
Instructions
- Cook pasta according to package directions; drain and place in a large bowl.
- Remove kernels from corn; add to pasta along with tomatoes, avocado, cheese, basil, and chives. Add oil and lemon juice; toss and season with salt and pepper to taste.
Side Dish Ingredients
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, halved lengthwise
- 1 tsp garlic salt
- 2 tsp dried crushed rosemary
Side Dish Instructions
- Preheat oven to 400°F. Spread butter on cut sides of bread. Sprinkle garlic salt and rosemary over butter. Place, cut sides up, on a baking sheet.
- Bake 10 minutes or until browned and crisp.
Budget Friendly Meal Plan
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