You love Caesar salad and you love pasta salad, but have you ever tried them together? Caesar Pasta Salad is a unique, potluck-perfect dish that combines everything you love about the classic Caesar – from crisp romaine to tangy dressing and salty Parmesan – with tender rotini for a delicious and sturdy final result.
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Don’t worry: You won’t miss the croutons, either. I swap out the usual jawbreakers for garlicky panko breadcrumbs that mix evenly into the pasta, providing crunch with every bite. With anchovy paste, mayo, and optional extra protein, and taking only 25 minutes to throw together, it’s a win for picnics, parties, and simple weeknight meals alike.
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Skill Level: Easy
Caesar Pasta Salad Ingredients
- Rotini Pasta: Even if you don’t know it by name, you’ll no doubt recognize this short, spiraled pasta, which has lots of nooks and crannies to catch dressing and mix-ins. If convenient or preferred, you can choose another short, ridged shape.
- Romaine Lettuce: Look for crisp, fresh romaine. You can purchase prepped hearts in a bag or a fresh head of lettuce, but either way, avoid wilting or browning. Wash and dry leaves thoroughly (if using the unbagged version) before tearing them into bite-sized pieces.
- Mayonnaise: For the creamiest, most luxurious dressing, don’t skimp on fat. Choose a high-quality, full-fat mayo.
- Anchovy Paste (optional): While optional, anchovy paste is a classic ingredient in Caesar salad. Rather than making your salad taste fishy, it adds subtle, savory depth.
- Parmesan Cheese: Avoid pre-shredded cheese if you can. I highly recommend a block of real Parmigiano-Reggiano or Grana Padano, grated freshly.
- Garlic: Use fresh garlic cloves for the best flavor. You’ll mellow them out in a little olive oil before adding the panko.
- Panko: Check the label when you buy these. A few brands add preservatives etc., but you can buy brands that are just breadcrumbs and sometimes a little salt.
- Olive oil: Use a good quality, extra-virgin olive oil for the best flavor.
- Salt: I like to use kosher salt, but a lighter hand with fine sea salt works too.
- Protein add-ins (optional): Grilled chicken or shrimp will turn this salad into a main dish. For vegetarians or vegans, crispy chickpeas work well too.
How to Make Caesar Pasta Salad
Cook the pasta according to package instructions, then rinse it under cold water to stop the cooking and drain it well. Set it aside while you prep the rest of the ingredients. In a bowl, whisk together the dressing ingredients until smooth. Taste and adjust the seasoning, then keep the prepared dressing in the fridge until assembly time.
Next, toast the garlic and panko in a skillet with some olive oil until they’re golden and fragrant. Season with a pinch of salt, taste, and let them cool.
To assemble the salad, toss the cooled pasta, crisp romaine, about three-quarters of the dressing, Parmesan, and toasted breadcrumbs in a big bowl. Taste and add more dressing if needed, then top with the remaining breadcrumbs and extra cheese. Serve and enjoy!
5 Recipe Tips
- Cool the pasta completely: Rinse the pasta under cold water and drain well so it stays firm. Otherwise it can turn to overcooked noodle mush.
- Dry the romaine: I recommend using a salad spinner rather than towels to dry your leaves. This helps prevent watery dressing.
- Taste dressing first: Adjust the garlic, anchovy, and lemon levels before adding dressing to the pasta salad.
- Breadcrumbs go in last: This ensures they stay crisp if the bowl has to sit out for a while before serving.
- Gluten-Free Ingredients (option): A high-quality corn-rice fusilli keeps its shape and flavor quite well for gluten-free guests. The gluten-full set might even be pleasantly surprised! You can also find plenty of gluten-free panko versions online, and most larger grocery stores will carry one.
Storage and Make-Ahead Option
Make Ahead
- Up to 24 hours: Cook the pasta and cool it. Whisk dressing. Store both in the fridge in separate containers.
- Up to 8 hours: Wash and dry the romaine, wrap in a dry paper towel, and refrigerate. You can also spin and store it in the salad spinner.
- Right before serving: Toss the pasta, lettuce, cheese, and half the dressing. Add breadcrumbs and extra dressing to taste when ready to serve.
Leftovers
This dish is best within one day due to the lettuce and panko, both of which will degrade over time. If your pasta seems dry, you can add a splash of milk or water and gently stir it in.
FAQ
Caesar Pasta Salad works great for a picnic. Keep the dressing in a jar and the crumbs in a bag, then add them at the last minute.
Dry the lettuce thoroughly and add it at the last minute.
You can. To add similar depth without even a hint of fishiness, or to make the salad truly vegetarian, add a teaspoon of minced capers to the dressing instead.
Yes. Grilled chicken, shrimp, or crispy chickpeas make this a main dish. Toss them in with the pasta and romaine before adding the dressing or toppings.
More Caesar Salad Inspired Recipes
Caesar Pasta Salad
Video
Ingredients
- 12 ounces rotini pasta or other short pasta
To make the dressing:
- 2 tablespoons fresh lemon juice
- 2/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 clove garlic minced, or more
- 1 teaspoon worcestershire sauce or more
- 1 teaspoon anchovy paste optional but recommended, plus more to taste
- salt and freshly ground black pepper to taste
For the ‘croutons’:
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/2 cup panko breadcrumbs
- pinch kosher salt
For the salad:
- 2 large romaine hearts washed, dried and torn into small, bite size pieces
- 1/2 cup grated Parmesan cheese plus more for garnish
Instructions
- Cook pasta according to package directions. Drain in colander and rinse with cold water. Then drain thoroughly, shaking to remove as much water as possible. Set aside.
- In a medium bowl, whisk together lemon juice, mayonnaise, Dijon mustard, garlic, Worcestershire sauce and anchovy paste until smooth. Season to taste with salt and pepper. Cover and refrigerate until assembling salad.
- Heat olive oil until shimmering in a large skillet over medium heat. Add garlic; cook and stir just until fragrant, about 30 seconds. Add panko breadcrumbs in an even layer; cook and stir until garlic and breadcrumbs are golden brown, 2 to 3 minutes. Season with kosher salt and transfer to a medium bowl to cool.
- Place cool, drained pasta and torn romaine in a large serving bowl. Pour 1/2 of dressing over and add Parmesan cheese and all but a few tablespoons of toasted breadcrumbs; toss to coat evenly. Add more dressing to taste and toss to coat. Sprinkle with remaining breadcrumbs and more cheese if desired; serve.
Notes
- This recipe makes ~3/4 cup of dressing. You may not need all of it, so add to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marissa
Made this salad. Enjoyed every bite.
I decided to add the dressing only to the pasta since I’m the only one eating it ( living alone. I toasted the panko bread crumbs a, washed the lettuce storing separately.
When I prepare for my meal I combine a couple of servings.
The flavor is very good with just simple ingredients that’s in my pantry.
Thank you.
I’m going to make a large batch for our end of August BBQ to share with my friends.
It will be a hit .
I’m so happy to hear you enjoyed it, Monina! And I love to hear that you plan to share it with friends this summer!
Pasta and caesar salad, sounds like a winning combination.
Thank you, Karen! It’s a “meant to be” combination for sure.
This is fabulous! And I’ve never liked croutons, so I’m loving your breadcrumbs! Great recipe.
Thank you, Mimi!
Oh what a great idea! I love a good Caesar salad, and I also love pasta salad. This combines the best of both worlds – and it would be perfect for summer picnic parties, too!
Thanks, David! It always disappears quick.