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Caesar Pasta Salad takes everything you love about the classic Caesar, from crisp romaine to tangy dressing and salty Parmesan, and adds tender rotini to make a potluck-ready dish that holds up for hours.

Caesar pasta salad in a bowl photographed at an angle.
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My version trades towering croutons for garlicky panko breadcrumbs that tuck into the pasta, so you get crunch in every bite. The whole salad comes together in 25 minutes and tastes just as good on a picnic table as it does at the dinner table.

Caesar Pasta Salad Ingredients

Caesar Pasta Salad Ingredients on a granite surface.
  • 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.
  • Protein add-ins (optional): Grilled chicken, shrimp, or crispy chickpeas turn the salad into a main dish.
  • Gluten-free swap: A good corn-rice fusilli keeps its shape and flavor.

Why This Caesar Pasta Salad Works

  1. Pasta that holds dressing: Spiraled rotini traps the creamy sauce so every bite tastes like Caesar.
  2. Garlic panko crunch in every forkful: Breadcrumbs mix in instead of sitting on top.
  3. No raw eggs or complicated steps: Mayo, anchovy paste, and lemon make the dressing silky with ease.
  4. 25-minute prep: Cook pasta, whisk dressing, toast crumbs. Done.
  5. Easy to customize: Add chicken, bacon, or chickpeas, and it still tastes like a classic Caesar.Make this recipe your own and have fun experimenting with different flavors and add-ins!
Overhead photo of caesar pasta salad with a fork.

4 Recipe Tips

  1. Cool the pasta completely. Rinse under cold water and drain well so it stays firm.
  2. Dry the romaine. A salad spinner prevents watery dressing.
  3. Taste the dressing. Adjust garlic, anchovy, or lemon before tossing.
  4. Breadcrumbs go in last. They stay crisp for the first serving and don’t turn soggy if the bowl sits out.

Storage and Make-Ahead Option

Make Ahead
• Up to 24 hr: Cook pasta and chill. Whisk dressing. Store both in fridge.
• Up to 8 hr: Wash and dry romaine, wrap in a dry paper towel, and refrigerate.
• Right before serving: Toss pasta, lettuce, cheese, and half the dressing. Add breadcrumbs and extra dressing to taste.

Leftovers
Best within one day. If pasta seems dry, splash with a spoon of milk or water and stir.

Closeup of caesar pasta salad in a ceramic bowl.

FAQ

Can I pack this for a picnic?

Yes. Keep dressing in a jar and crumbs in a bag, then toss tableside.

How do I keep romaine from wilting?

Dry it thoroughly and add it at the last minute.

Can I skip anchovy paste?

You can, but a teaspoon of minced capers adds similar depth without fis

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!

Caesar Pasta Salad

5 from 1 vote
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Course: Salad
Cuisine: American, Italian
Calories: 366
Servings: 8 people
Creamy, tangy, and bursting with bold flavors, this pasta salad is a crave-worthy blend of textures and tastes that'll have you coming back for seconds.

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

Calories: 366kcal | Carbohydrates: 37g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 311mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2529IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. Karen (Back Road Journal) says:

    Pasta and caesar salad, sounds like a winning combination.

    1. Marissa Stevens says:

      Thank you, Karen! It’s a “meant to be” combination for sure.

  2. Mimi Rippee says:

    This is fabulous! And I’ve never liked croutons, so I’m loving your breadcrumbs! Great recipe.

    1. Marissa Stevens says:

      Thank you, Mimi!

  3. David @ Spiced says:

    5 stars
    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!

    1. Marissa Stevens says:

      Thanks, David! It always disappears quick.