Caesar Pasta Salad
Caesar Pasta Salad - a delicious and easy Caesar Pasta Salad recipe with homemade Caesar dressing - the perfect dish for any cookout!
Ingredients
Dressing:
- 1/2 cup mayo of your choice
- 3 teaspoons dijon mustard
- 2 teaspoons garlic minced or grated
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons anchovy paste
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup parmesan cheese finely grated
Salad:
- 2 cups croutons regular or gluten-free
- 1 pound farfalle pasta 1 box (regular or gluten-free)
- 2 cups romaine lettuce chopped
- 1/3 cup parmesan cheese grated (more if desired)
- fresh cracked pepper for topping
- optional add-ins: sliced grilled chicken breasts or chopped bacon
Instructions
- Combine dressing ingredients in a small bowl or wide mouth mason jar with lid.
- Whisk to combine in the bowl or put the cover on your mason jar and shake to combine. Set aside.
- Boil pasta al dente, according to package instructions. Drain and rinse with cold water to stop the cooking and cool off the pasta.
- In a large bowl combine the pasta, croutons, romaine, parmesan cheese and top with as much dressing as you like (I would start with 2-3 tablespoons and add more as you want) and fresh cracked pepper.
- Toss to combine and then add additional dressing, parmesan cheese or pepper, as-desired.
Notes
- Add-ins: feel free to add in tender grilled chicken, chopped bacon or even a hard-boiled egg if you want to - they would all be added in at Step 4.
- Dressing: of course feel free to use store-bought dressing if that works better for you!
- Dairy-Free: to make this dairy-free use our Dairy-Free Caesar Dressing and non-dairy parmesan cheese!
- Gluten-Free: to make this gluten-free use gluten-free noodles.
- Make Ahead: I would recommend prepping all the components ahead of time, but combining shortly before serving just so the croutons and lettuce don't get soggy!
- Storage: store leftover in an airtight container in the refrigerator and store for up to 3 days (Note: the lettuce and croutons will start to get soggy - fyi - this is best eaten within about 24 hours).
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