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Caesar Salad with Pasta

A delightful twist on the classic Caesar salad, combining crisp romaine and hearty fusilli pasta with a creamy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 pound fusilli corkscrew pasta
  • 2 hearts romaine Cut into 1/2 inch pieces
Dressing Ingredients
  • 1/2 cup mayonnaise
  • 1 1/2 cup grated Parmesan cheese, divided Reserve 1 cup for tossing in the salad
  • 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 filet anchovy, rinsed, dried, and chopped (or equivalent anchovy paste)
  • Kosher salt and freshly ground pepper For seasoning

Method
 

Cooking Pasta
  1. 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.
Making the Dressing
  1. 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.
Assembling the Salad
  1. Cut the romaine into 1/2 inch pieces. Place it in a large salad bowl.
  2. Toss the cooled pasta with the romaine.
  3. 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.
  4. Top with shaved Parmesan, if desired.

Notes

Store leftovers in an airtight container in the refrigerator. Keep dressing separate if possible. Consume within 2-3 days for best taste. Cooking pasta al dente is crucial to prevent it from being mushy.