Caesar Pasta Salad
Have you ever been stuck trying to choose between a creamy Caesar salad and a filling pasta salad for a party? Well, I have great news for you! You don’t have to choose anymore. This Caesar Pasta Salad recipe is the best of both worlds, all mixed together in one big, delicious bowl.
It’s a super simple dish that’s perfect for a quick weeknight dinner, a potluck with friends, or a packed lunch. You are going to love it!
Why You’ll Love This Pasta Salad
This salad is a total game-changer. It’s creamy, crunchy, and packed with that savory Caesar flavor you know and love.
- SO Creamy: The homemade dressing is rich and perfect.
- Super Fast: You can have this ready in just 20 minutes!
- A Real Crowd-Pleaser: Everyone always asks me for this recipe.
- Full of Flavor: Each bite is a perfect mix of tastes and textures.
- Great for Lunches: It packs up so well for a tasty midday meal.
- Easy to Customize: Feel free to add in your favorite protein.
If you are a huge Caesar fan like I am, you’ll definitely want to check out my other yummy twists, like light and fresh Avocado Caesar Salad or healthy Kale Caesar Salad.
Ingredients You’ll Need
Here are the main things you’ll need to make this yummy salad. For the full list with amounts, be sure to check the recipe card below!
- Rotini Pasta: I love using this shape because the spirals catch all that amazing dressing.
- Romaine Lettuce: This gives you that classic, fresh crunch that every Caesar salad needs.
- Parmesan Cheese: You can use pre-shredded, but I think shaving it from a block tastes best.
- Caesar Dressing: I’ll show you how to whip up a super creamy homemade dressing…… But feel free to use your favorite store-bought bottle to make things even quicker!
- Garlic Croutons: For that perfect crunchy finish! You can use store-bought or make your own.
How to Make Caesar Pasta Salad
Making this salad is incredibly simple! Just follow these easy steps, and you’ll have a fantastic meal ready in no time at all.
Step 1: Cook the Pasta
First, you’ll want to cook your pasta. Bring a large pot of salted water to a boil and add 12 oz of rotini pasta. Cook for about 8-10 minutes, or until it’s al dente (firm but cooked).
Step 2: Whisk the Dressing
While the pasta is cooking, you can make the dressing. In your large mixing bowl, whisk together ½ cup mayonnaise, ¼ cup olive oil, ¼ cup grated Parmesan cheese, 2 tbsp lemon juice, 2 tsp Dijon mustard, 1 minced garlic clove, and ½ tsp Worcestershire sauce until it’s smooth.
Step 3: Combine Everything
Once the pasta is done, drain it and give it a quick rinse with cold water to cool it down. Add the cooled pasta to the bowl with the dressing, along with 2 cups of chopped romaine, 1 cup of cherry tomatoes, and 1 cup of shaved parmesan cheese. Toss everything together gently.
Step 4: Garnish and Serve
Finally, add your finishing touches. Top the salad with 1 cup of garlic croutons and ½ tsp of black pepper. Give it one last gentle toss, and it’s ready to serve. YUM!
Tips for the Best Caesar Pasta Salad
Want to make your salad even more amazing? Here are a few of my favorite little tricks I’ve learned along the way.
- Don’t Overcook: Keep the pasta slightly firm so it doesn’t get mushy.
- Rinse Your Pasta: A quick rinse in cold water stops the cooking and cools it down fast.
- Fresh is Best: Using fresh Parmesan and fresh lemon juice makes a huge difference.
- Let It Chill: If you have time, let the salad chill for 30 minutes so the flavors can mix.
- Wait to Add Croutons: Add the croutons and lettuce right before serving to keep them extra crunchy.
Variations and Substitutions
Feel free to play around with this recipe! It’s really easy to change things up based on what you have in your kitchen.
- Add Some Protein: Grilled chicken, shrimp, or even chickpeas are great additions.
- Use Different Pasta: Penne, farfalle (bowties), or fusilli work great too.
- Spice It Up: A pinch of red pepper flakes will give your dressing a nice little kick.
- More Veggies: Feel free to add in some sliced cucumber, red onion, or black olives.
- Make it Lighter: You can swap half of the mayonnaise for plain Greek yogurt.
Make-Ahead and Storage Tips
This salad is great for making ahead! If you plan to eat it within a few hours, you can mix everything together and store it covered in the fridge.
For longer storage (up to 3 days), I suggest keeping the components separate. Store the cooked pasta, the dressing, and the chopped lettuce in separate airtight containers. When you’re ready to eat, just toss it all together with the croutons. This keeps everything fresh and crisp!
Recipe FAQs
How long will this salad last in the fridge?
If it’s already mixed, it’s best eaten within 2 days. The lettuce will start to get a little soft after that.
Can I use store-bought Caesar dressing?
Of course! If you’re short on time, using your favorite bottled dressing works just fine. Homemade just tastes a little extra special!
What can I add for more crunch?
Crispy bacon bits, sunflower seeds, or toasted pine nuts would all be delicious additions for extra texture.
Can I make the dressing ahead of time?
Yes! The dressing can be made and stored in an airtight container in the refrigerator for up to 5 days.
Why did my salad get watery?
This usually happens if the pasta or lettuce isn’t dried well enough. Make sure to drain your pasta completely and pat the lettuce dry.
What to serve with Caesar pasta salad?
It’s fantastic with grilled chicken, a juicy steak, garlic bread, or even next to a simple turkey sandwich.
Can I use a different kind of lettuce?
You can, but romaine is the best choice for that signature Caesar crunch. Mixed greens would also work in a pinch.
Is this recipe good for meal prep?
It’s perfect for meal prep! Just pack the pasta, dressing, and the lettuce/croutons in separate containers until you are ready to eat.
Caesar Pasta Salad
Ingredients
For the Salad:
- 12 oz rotini pasta
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup shaved parmesan cheese
- 1 cup garlic croutons
- ½ tsp black pepper
For the Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Cook the pasta: Boil 12 oz of pasta in a large pot of salted water for 8-10 minutes until al dente. Drain, rinse with cold water, and set aside.
- Make the dressing: In a large bowl, whisk together ½ cup mayonnaise, ¼ cup olive oil, ¼ cup grated Parmesan, 2 tbsp lemon juice, 2 tsp Dijon, 1 minced garlic clove, and ½ tsp Worcestershire sauce. Season with salt and pepper.
- Toss the salad: Add the cooled pasta, 2 cups chopped romaine, 1 cup cherry tomatoes, and 1 cup shaved parmesan cheese to the dressing. Toss gently to combine everything.
- Garnish and serve: Top the salad with 1 cup garlic croutons and ½ tsp black pepper right before serving. Give it one final toss. ENJOY!!!
Notes
- For the best flavor, use freshly grated Parmesan cheese instead of the pre-shredded kind.
- Don’t add the croutons until you are ready to serve to keep them from getting soggy.
- Let the pasta cool down completely before mixing it with the dressing and lettuce.
- A dash of anchovy paste in the dressing will give it a more traditional Caesar flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
