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Video Notes Make-Ahead Tip: Prepare the cornbread a day or two in advance for quicker assembly on cooking day

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Recipe Easy Pasta Salad (No Mayo) Ingredients Pasta Salad: 1 pound dry pasta, I use fusilli 1-2 tablespoons extra virgin olive oil 1 15.5-ounce can chickpeas, drained and rinsed 1 10-ounce container cherry or grape tomatoes, sliced in half, about 2 cups 1 medium orange bell pepper, diced, about 1 cup or so large red onion, diced, about 1 cup 8 ounces mozzarella pearls, cut or torn in half cup fresh basil, torn into small pieces Salad Dressing: cup extra virgin olive oil cup fresh lemon juice, from 2-3 lemons 1 teaspoon coarse sea salt teaspoon ground black pepper 1 teaspoon dried oregano teaspoon dried basil Directions Start by bringing a large pot of water to a boil and adding plenty of kosher salt and the pasta and cook until just past al dente

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