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Caesar Pasta Salad Recipe

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4 from 8 reviews

This Caesar Pasta Salad is a delicious twist on the classic Caesar salad, adding cooked pasta and homemade Greek yogurt Caesar dressing for a creamy, tangy flavor. Toasty sourdough croutons add a satisfying crunch, and the dish can be customized with your choice of protein or extras. Perfect for a light lunch or a refreshing side salad, this recipe combines crisp romaine lettuce, parmesan cheese, and a creamy yet tangy dressing made from simple, wholesome ingredients.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Salad

  • 2 to 3 slices sourdough bread, torn into pieces
  • 1 tablespoon unsalted butter
  • 10 to 12 cups chopped romaine lettuce
  • Kosher salt and pepper, to taste
  • ⅓ cup finely grated parmesan cheese
  • ⅓ cup shaved parmesan cheese
  • 1 to 2 cups cooked pasta (your choice of type)

For the Greek Yogurt Caesar Dressing

  • 4 garlic cloves, minced
  • 3 tablespoons Greek yogurt
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon anchovy paste
  • ½ lemon, juiced
  • Kosher salt and pepper, to taste
  • ⅓ cup olive oil

Instructions

  1. Make the croutons: Heat the butter in a skillet over medium heat. Add the torn sourdough pieces along with a pinch of salt. Cook while tossing frequently until the bread pieces are golden brown, toasty, and crisp. Remove from heat and set aside.
  2. Prepare the salad base: In a large bowl, add the chopped romaine lettuce. Season with a big pinch of kosher salt and freshly ground black pepper. Drizzle a few tablespoons of the prepared Caesar dressing over the lettuce, and sprinkle with the finely grated parmesan cheese. Toss the lettuce thoroughly so everything is evenly coated.
  3. Add the pasta: Stir in the cooked pasta into the tossed lettuce mixture. Add additional dressing as preferred and toss gently but thoroughly until the pasta and salad are well combined and coated with the dressing.
  4. Top and serve: Garnish the salad with shaved parmesan cheese and the crispy sourdough croutons. Serve immediately with extra dressing and parmesan cheese on the side. This salad also works wonderfully as a base for adding proteins such as chicken, steak, salmon, or chickpeas.
  5. Prepare the Greek yogurt Caesar dressing: In a food processor or blender, combine the minced garlic, Greek yogurt, grated parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, and salt and pepper to taste. Blend until smooth and pureed. With the processor running, slowly stream in the olive oil until the dressing emulsifies and becomes creamy. The dressing can be stored in an airtight container in the refrigerator for 3 to 4 days. Stir well before each use.

Notes

  • The sourdough croutons add a delicious crunch but can be substituted with any bread of your choice.
  • Feel free to adjust the amount of dressing based on personal preference; the recipe makes extra which keeps well refrigerated.
  • Add cooked proteins like grilled chicken, seared steak, or roasted salmon to turn the salad into a complete meal.
  • For gluten-free option, use gluten-free pasta and substitute the sourdough with gluten-free bread.
  • Use freshly grated and shaved parmesan for best flavor and presentation.
  • Leftover dressing is versatile and can be used as a dip or sandwich spread.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/caesar-pasta-salad-recipe/