Caesar Pasta Salad

Caesar Pasta Salad is a fresh, flavorful twist on a classic summertime dish. Imagine tender rotini pasta tossed with crisp romaine lettuce, savory parmesan cheese, and crunchy homemade garlic breadcrumbs, all coated in a tangy, creamy Caesar dressing. It’s the kind of salad you can make in less than 30 minutes that’s perfect for potlucks, barbecues, or just a satisfying meal at home.

What I love about this dish is how it combines the bold flavors of a traditional Caesar salad with the hearty texture of pasta. The dressing strikes a balance between rich and bright, with anchovy paste and Worcestershire sauce adding depth and complexity, while fresh lemon juice and Dijon mustard keep things lively. And those garlicky panko breadcrumbs? They’re a game-changer, trust me.

Caesar Pasta Salad Ingredients

• Rotini Pasta: This short, spiraled shape is perfect for catching the dressing and other mix-ins. Feel free to substitute another short pasta like penne or fusilli if you prefer.
• Romaine Lettuce: Look for crisp, fresh romaine hearts with no signs of wilting or browning. Wash and dry them thoroughly before tearing them into bite-sized pieces or buy pre-washed leaves for convenience.
• Mayonnaise: Choose a high-quality, full-fat mayonnaise for the creamiest, most luxurious dressing.
• Anchovy Paste: This ingredient is optional but highly recommended for that authentic Caesar flavor. Don’t worry, it won’t make your salad taste fishy – it just adds a subtle, savory depth.
• Parmesan Cheese: I recommend a block of real Parmigiano-Reggiano or Grana Padano to grate yourself for the best texture and flavor.

5 Reasons This Recipe Stands Out

1. Freshly made garlic breadcrumbs: Skip the large, hard store-bought croutons that can overpower the other textures. In this recipe, you’ll make your own garlicky panko breadcrumbs from scratch for a burst of vibrant flavor and satisfying crunch in every bite.
2. Anchovy paste an mayonnaise in the dressing: While traditional Caesar dressing with raw egg yolks and olive oil has its place, this recipe takes a more convenient approach without sacrificing flavor. Anchovy paste and mayonnaise form a rich, velvety base for the dressing, delivering that classic Caesar taste with minimal fuss.
3. Rotini pasta: I chose rotini for this recipe because its spirals and ridges are perfect for catching and holding onto the creamy dressing and other mix-ins. Every bite is loaded with flavor and texture.
4. Quick and easy prep: This salad comes together in just 25 minutes, making it one of the faster Caesar pasta salad recipes out there. It’s perfect for busy weeknights or last-minute gatherings when you need a delicious side dish fast.
5. Versatility and customization: Feel free to add proteins like grilled chicken, shrimp, crumbled bacon or chickpeas to make the salad a heartier meal. You can also tweak the dressing ingredients to suit your taste preferences. Make this recipe your own and have fun experimenting with different flavors and add-ins!

Storage and Make-Ahead Option

Store any leftovers in an airtight container in the refrigerator. Keep in mind that the lettuce may wilt and the breadcrumbs will soften over time, so it’s best enjoyed within a day or two.

For a make-ahead option, you can prepare the components separately and store them in the refrigerator (except the breadcrumbs) until you’re ready to assemble the salad. Here’s how:

1. Cook the pasta, rinse it with cold water, and drain it well. Store it in an airtight container in the refrigerator.
2. Wash, dry, and tear the romaine lettuce into bite-sized pieces. Place them in a separate airtight container or resealable plastic bag with a slightly damp paper towel to help maintain crispness.
3. Prepare the dressing as directed, then store it in a jar or airtight container in the refrigerator for up to 1 week.
4. Toast the panko breadcrumbs and let them cool completely. Store them at room temperature in an airtight container or resealable plastic bag.
5. Grate the parmesan cheese and store it in an airtight container in the refrigerator.

When you’re ready to serve, just toss the chilled pasta and romaine lettuce with the dressing, parmesan cheese, and breadcrumbs as directed in the recipe.

I hope this salad becomes a new favorite in your recipe rotation! Let me know how it turns out, and please share any creative twists or additions you discover along the way.

How to Make Caesar Pasta Salad

Cook your pasta; rinse with cold water and drain well. Set it aside while you prep the rest. In a bowl, whisk your dressing ingredients until smooth. Taste and adjust the seasoning. Pop it in the fridge until you’re ready to assemble.

Toast your garlic and panko in a skillet with some olive oil until they’re golden and fragrant. Season with a pinch of salt and let them cool.

Toss your cooled pasta, crisp romaine, most of the dressing, Parmesan, and toasted breadcrumbs in a big bowl. Add more dressing if needed, then top with the remaining breadcrumbs and extra cheese. Serve and enjoy!