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Caesar Pasta Salad

Caesar Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 8 oz dried rotini, penne, or farfalle pasta
  • 1/2 cup mayonnaise
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste (or 2 minced anchovy fillets)
  • 1 small garlic clove, grated or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and black pepper
  • 4 cups chopped romaine lettuce hearts
  • 1 cup plain croutons
  • 1/4 cup shaved Parmesan cheese

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool. Shake off excess water.
  2. In a small bowl, whisk together the mayo, grated Parmesan, lemon juice, anchovy paste, garlic, Dijon, and Worcestershire until smooth. Season with salt and pepper.
  3. In a large bowl, combine the cooled pasta and romaine. Pour the dressing over the top and toss until evenly coated. Let sit for 5 minutes.
  4. Scatter the croutons and shaved Parmesan over the top. Serve immediately.

Notes

For the best crunch, add croutons just before serving. If making ahead, store the dressing, pasta, and lettuce separately and toss when ready to eat. This salad is best at room temperature or lightly chilled; if it’s been in the fridge, let it sit on the counter for 10 minutes before serving.