Description
This Caesar Pasta Salad combines the classic flavors of Caesar dressing with hearty pasta and crispy homemade croutons for a refreshing yet satisfying dish. Featuring a creamy Greek yogurt-based dressing, tender short-cut pasta, crunchy toasted sourdough bread croutons, and fresh romaine lettuce, this salad is perfect for a light lunch or a flavorful side dish. Ready in just 35 minutes and serving eight, it offers a balanced blend of textures and savory notes elevated by shaved parmesan and a hint of lemon.
Ingredients
Caesar Dressing
- 3/4 cup Greek yogurt (or mayo)
- 2 Tablespoons milk (any kind)
- 3 Tablespoons olive oil
- 3 Tablespoons lemon juice (about 1/2 lemon)
- 3 teaspoons Dijon mustard
- 3 teaspoons Worcestershire sauce (or coconut aminos)
- 3 cloves garlic (minced)
- 2/3 cup grated parmesan cheese
- Kosher salt and pepper to taste
Croutons
- 2 cups torn sourdough bread
- 3 Tablespoons olive oil
- Salt and pepper to taste
Salad
- 8 ounces short cut pasta (such as rotini, gluten-free if needed)
- 6-8 cups romaine lettuce (washed and chopped)
- 1 cup shaved parmesan cheese
- To top: fresh cracked black pepper, shaved parmesan cheese, and/or chopped parsley
Instructions
- Prepare Croutons: Preheat the oven to 425°F (220°C). Brush a large baking sheet with olive oil. Toss the torn sourdough bread cubes in 3 tablespoons of olive oil and season with kosher salt and pepper. Spread them evenly on the baking sheet. Bake for 10-12 minutes, tossing halfway through to ensure even crispiness and golden color. Remove from oven and set aside to cool.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool the pasta. Drain thoroughly and set aside.
- Make Caesar Dressing: In a medium bowl, whisk together Greek yogurt, milk, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated parmesan cheese, and salt and pepper to taste. For an ultra-smooth texture, blend the dressing in a food processor until creamy and well combined.
- Assemble Salad: In a large salad bowl, combine the cooked pasta, chopped romaine lettuce, shaved parmesan cheese, and toasted sourdough croutons. Toss gently with the desired amount of Caesar dressing until everything is evenly coated.
- Serve: Serve the salad immediately, garnished with fresh cracked black pepper, additional shaved parmesan cheese, and optionally chopped parsley for extra freshness and color.
Notes
- Use Greek yogurt instead of mayo for a lighter, tangier dressing.
- Worcestershire sauce can be substituted with coconut aminos for a gluten-free or soy-free version.
- To make the croutons extra crispy, make sure to toss them halfway during baking.
- Gluten-free pasta can be used to accommodate dietary restrictions.
- The dressing can be prepared in advance and stored in the fridge for up to 3 days.
- Adding grilled chicken or shrimp can turn this salad into a hearty main dish.
