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–+ servings
Caesar Pasta Salad served in a cream ceramic bowl.
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5 from 1 vote

Caesar Pasta Salad

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American, Italian
Keyword: easy, healthy, side salad
Servings: 8 people
Author: Marissa Stevens

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':

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.

Video

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

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