This week built up to one of our favorite recipes: ciabatta transformed into crunchy croutons to top a flavorful Caesar pasta salad. My husband kept asking when I would make it after seeing it on the menu, and when I finally did, neither of us was disappointed.
This salad combines great textures and bold flavors. We loved it. It feels like a summer potluck dish, though we enjoyed it despite the heavy snow the day we made it. It was quick to assemble and went straight onto our “make again soon” list.
Caesar Pasta Salad
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Ingredients
Caesar Dressing:
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp minced garlic
- 1 ½ Tbsp fresh lemon juice
- 2 tsp white wine vinegar
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ½ cup pure or light olive oil (not extra virgin)
Salad
- 1 ½ cups pasta, uncooked (any small pasta; about 6 oz)
- 1 ½ Tbsp Italian dressing mix (½ packet)
- 1-2 heads romaine lettuce, torn (about 12 cups)
- 1 ½ cups croutons
- 1 cup shredded Parmesan cheese
Instructions
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Prepare the dressing: combine mayonnaise, Dijon mustard, minced garlic, lemon juice, white wine vinegar, salt, and pepper in a blender and process until smooth. With the blender running on low, slowly stream in the olive oil until the dressing is fully emulsified. Chill until ready to use.
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Cook the pasta according to package directions. Drain and rinse under cold water until the pasta is no longer warm, then drain well. Transfer the pasta to a large bowl and sprinkle with the Italian dressing mix; toss to combine.
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Add the torn romaine, croutons, and shredded Parmesan to the bowl with the pasta. Drizzle with the prepared Caesar dressing and toss gently with salad tongs to coat. Serve immediately.
Notes
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