Caesar Salad with Pasta

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Caesar Salad with Pasta

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Course: Salad
Cuisine: Italian

A delicious twist on a classic Caesar salad, this pasta salad combines tender fusilli pasta, crisp romaine, and a creamy homemade Caesar dressing. Perfect for potlucks, BBQs, or a simple lunch side.

Ingredients

For the Salad:

  • 1 lb fusilli (corkscrew) pasta
  • 2 romaine hearts, chopped into ½-inch pieces
  • 1 cup grated Parmesan cheese (for tossing)
  • Shaved Parmesan (optional, for topping)

For the Dressing:

  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 anchovy filet, rinsed, dried and chopped (or anchovy paste)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and let cool completely.
  2. Make the Dressing:
    In a blender or food processor, blend together mayonnaise, ½ cup Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire, garlic, and anchovy. Season with salt and pepper. Blend until smooth and creamy. Chill until ready to use.
  3. Assemble the Salad:
    In a large bowl, combine cooled pasta and chopped romaine. Add dressing and toss to coat. Stir in remaining 1 cup Parmesan.
  4. Serve:
    Adjust seasoning with salt and pepper as needed. Top with shaved Parmesan if desired.

Notes

  • This recipe makes 8 generous servings.
  • One and a half times the recipe can serve around 50 people as a small potluck side.
  • Anchovy paste is a convenient substitute for whole anchovies.

Nutrition (per serving)

  • Calories: 407 kcal
  • Carbs: 44 g
  • Protein: 14 g
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Cholesterol: 18 mg
  • Sodium: 458 mg
  • Sugar: 1 g
  • Fiber: 0 g

 

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