Pasta salad, skillet berry crumble and other tasty recipes for Memorial Day
Memorial Day marks the unofficial start to summer, and "Dig In!" cookbook author Erin O'Brien has the perfect recipes to give home cooks a fresh taste of the season.
O'Brien joined "Good Morning America" on Friday to serve up some simple and delicious bites that are perfect for any Memorial Day gathering.
Check out the full recipes below.
Best Ever Pasta Salad
Serves 8 to 10
Time: 35 minutes
Ingredients
For the zesty red wine vinaigrette:
3/4 cup extra-virgin olive oil
1/4 cup, plus 2 tablespoons red wine vinegar
1 garlic clove, grated
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
For the pasta salad:
2 tablespoons kosher salt
16 ounces dried fusilli
15-ounce can chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
3 small Persian cucumbers, diced
2 celery stalks, diced
2 bell peppers, diced
1/2 red onion, diced
1/2 cup grated Asiago cheese
1/2 cup Genoa salami (1/2-inch cubed)
1/2 cup Parmigiano-Reggiano (1/2-inch cubed)
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh cilantro, plus more for garnish
Directions
Make the vinaigrette: In a sealable jar, add the oil, vinegar, garlic, salt, basil, oregano, crushed red pepper, black pepper and sugar. Shake until thickened, about 1 minute.
Cook the pasta: Bring a large pot of salted water to a boil. Cook fusilli until al dente, then drain and rinse under cold water until completely cool.
Assemble the salad: In a large bowl, toss pasta with a splash of vinaigrette. Add chickpeas, tomatoes, cucumbers, celery, bell peppers, onion, cheeses, salami and cilantro. Add remaining vinaigrette and toss well.
Serve immediately or chill covered for a few hours or overnight. Garnish with more Parmigiano-Reggiano and cilantro.
Skillet Berry Crumble
Serves 10
Time: 1 hour, 35 minutes
Ingredients
For the crumble topping:
1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the skillet
1 cup lightly packed light brown sugar
1 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
For the filling:
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
2 teaspoons vanilla bean paste or extract
2 pounds mixed berries
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Vanilla ice cream, for serving
Directions
Preheat oven to 350 F. Butter a 12-inch skillet or 9-by-13-inch dish and line a sheet pan.
Make the topping: Rub lemon zest into brown sugar. Add flour, oats, cinnamon and salt, then mix in melted butter until crumbly.
Make the filling: Whisk zests, juices, cornstarch and vanilla. Add berries, sugar, cinnamon, ginger, and nutmeg, and toss to coat.
Transfer filling to skillet and top evenly with crumble.
Bake 35 minutes, then increase heat to 400 F and bake another 35 minutes until golden and bubbly. Broil briefly if desired. Cool at least 5 minutes.
Serve with vanilla ice cream.
Perfect Green Bean Salad
Serves 4 to 6
Time: 20 minutes
Ingredients
Ice
2 tablespoons, plus 3/4 teaspoon kosher salt, divided
1 1/2 pounds green beans, trimmed and cut
1/4 cup extra-virgin olive oil
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup grated Parmigiano-Reggiano, plus more for garnish
1/4 cup chopped roasted almonds, plus more for garnish
Directions
Prepare an ice bath.
Bring salted water to a boil and cook green beans until crisp-tender, 6 to 7 minutes.
Transfer immediately to ice bath to cool, then drain and dry.
Toss green beans with oil, lemon zest, lemon juice and remaining salt. Add cheese and almonds, and toss well.
Transfer to a serving bowl and top with more cheese and almonds.
Sweet and Spicy Mexican Fruit Salad with Tajín Vinaigrette
Serves 6 to 8
Time: 25 minutes
Ingredients
For the Tajín vinaigrette:
1/2 cup fresh lime juice
2 tablespoons agave or honey
2 teaspoons lime zest
2 teaspoons Tajín seasoning, plus more for garnish
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
For the fruit salad:
3 cups watermelon, cubed
1 1/2 cups cantaloupe, cubed
1 1/2 cups jicama, cubed
1 1/2 cups pineapple, cubed
1 1/4 cups Persian cucumbers, chopped
1 serrano or jalapeño, thinly sliced
1/2 cup crumbled queso fresco or cotija
Pepitas, for garnish
Fresh mint, for garnish
Directions
Make the dressing: Whisk lime juice, agave, lime zest, Tajín and salt. Slowly whisk in oil until combined.
Add fruit, cucumbers, and pepper to the dressing, and toss gently.
Transfer to a serving dish and top with cheese, pepitas, Tajín and mint.
