Caesar Pasta Salad
This recipe combines the creamy, savory flavors of a classic Caesar salad with hearty pasta. It's a quick and easy dish that is perfect for a satisfying lunch, a simple dinner, or as a crowd-pleasing side for any party.
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.