Caesar Salad with Pasta
Why make this recipe
Caesar Salad with Pasta is a delightful twist on the classic Caesar salad. It combines the crispness of fresh romaine with the hearty texture of fusilli pasta, making it a filling and satisfying dish. The creamy dressing brings all the flavors together, making it perfect for a light lunch or as a side for dinner. This recipe is not only delicious but also easy to make, making it a great option for both beginners and experienced cooks.
How to make Caesar Salad with Pasta
Ingredients:
- 1 pound fusilli corkscrew pasta
- 1/2 cup mayonnaise
- 1 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 anchovy filet, rinsed, dried, and chopped (or equivalent anchovy paste)
- Kosher salt and freshly ground pepper
- 2 romaine hearts
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and allow to cool completely.
- In a blender or food processor, combine the mayonnaise, 1/2 cup of the grated Parmesan, lemon juice, olive oil, mustard, Worcestershire sauce, garlic, and anchovy. Season with salt and pepper. Process until smooth and emulsified. Store in the refrigerator until ready to use.
- Cut the romaine into 1/2 inch pieces. Place it in a large salad bowl.
- Toss the cooled pasta with the romaine.
- Pour the dressing over the salad, add the remaining 1 cup of Parmesan, and toss to combine. Season to taste with salt and lots of freshly ground pepper.
- Top with shaved Parmesan, if desired.
How to serve Caesar Salad with Pasta
Serve the Caesar Salad with Pasta in bowls or on a large platter. It can be enjoyed right away or kept in the fridge for a short time. This salad pairs well with grilled chicken, shrimp, or as a side for any main dish.
How to store Caesar Salad with Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate if possible, to maintain the freshness of the salad. Consume within 2-3 days for the best taste.
Tips to make Caesar Salad with Pasta
- Make sure to cook the pasta until it is al dente, as it will soften further when mixed with the dressing and might become mushy if overcooked.
- Feel free to adjust the amount of garlic or anchovy to match your taste preferences.
- Adding some croutons can add extra crunch to your salad.
Variation
You can customize this salad by adding grilled chicken, shrimp, or even roasted vegetables for a different flavor. You may also use gluten-free pasta for a gluten-free option.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as rotini or penne.
2. Can I make the dressing in advance?
Absolutely! The dressing can be made a day or two in advance and stored in the refrigerator until you’re ready to use it.
3. Is it possible to make this salad vegan?
Yes! You can substitute the mayonnaise with a vegan alternative, use nutritional yeast instead of cheese, and skip the anchovy for a completely plant-based version.
Caesar Salad with Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and allow to cool completely.
- In a blender or food processor, combine the mayonnaise, 1/2 cup of the grated Parmesan, lemon juice, olive oil, mustard, Worcestershire sauce, garlic, and anchovy. Season with salt and pepper. Process until smooth and emulsified. Store in the refrigerator until ready to use.
- Cut the romaine into 1/2 inch pieces. Place it in a large salad bowl.
- Toss the cooled pasta with the romaine.
- Pour the dressing over the salad, add the remaining 1 cup of Parmesan, and toss to combine. Season to taste with salt and lots of freshly ground pepper.
- Top with shaved Parmesan, if desired.
