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Caesar Pasta Salad Recipe

DeShawn Mitchell
A delightful twist on the classic Caesar salad, combining crisp romaine lettuce with hearty pasta, creamy dressing, and crunchy toppings. Perfect for summer gatherings, potlucks, or a quick lunch.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 350 kcal

Ingredients
  

Fresh Romaine Lettuce

  • 2 heads romaine lettuce preferably hearts of romaine, washed and dried

Creamy Caesar Dressing

  • 1 cup Greek yogurt plain, non-fat
  • 2 tablespoons lemon juice
  • 2 cloves garlic freshly minced
  • 1 teaspoon anchovy paste or finely chopped anchovies

Al Dente Pasta

  • 8 ounces rotini or penne pasta cooked al dente

Toppings

  • 1 cup homemade croutons made from day-old bread
  • 0.5 cup Parmesan cheese shaved
  • 0.25 cup bacon bits crispy

Instructions
 

Prepare the Pasta

  • Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Make the Dressing

  • In a bowl, combine Greek yogurt, lemon juice, minced garlic, and anchovy paste. Whisk until smooth. Adjust seasoning to taste.

Assemble the Salad

  • Chop the romaine lettuce into bite-sized pieces. In a large bowl, combine the cooled pasta and romaine lettuce. Pour the dressing over the top and toss to coat evenly.

Add Toppings

  • Sprinkle homemade croutons, Parmesan cheese shavings, and bacon bits over the salad. Toss lightly and serve immediately.

Notes

  • 1- Use cold ingredients for a refreshing salad.
  • 2- Taste the dressing and adjust flavors as needed.
  • 3- Serve with extra croutons or cheese for added crunch.
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