Caesar Pasta Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12
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Calories
168 kcal
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Cuisine
Italian-American Fussion
Caesar Pasta Salad Recipe
Description
This version of Caesar Pasta Salad starts by making a creamy dressing with minced garlic, mayonnaise, anchovy paste, grated parmesan, Worcestershire sauce, Dijon mustard, lemon juice, and seasoning. After chilling, al dente penne pasta is cooked, rinsed, and tossed lightly with some dressing to keep it coated. Romaine lettuce, halved grape tomatoes, corn kernels, sliced olives, and additional parmesan are combined separately, then dressed and gently tossed with the pasta to preserve the fresh textures.
The salad is finished with green onions and croutons sprinkled on top, contributing crispness and mild sharpness. The garlic-anchovy mayonnaise dressing provides a bold yet balanced flavor, less heavy than a creamy Caesar dressing but with similar savory notes.
This combination keeps well if the dressing is added just before serving to avoid soggy lettuce and croutons. You can prepare the dressing in advance and adjust anchovy or lemon amounts to taste. Serving this salad chilled or at room temperature makes it versatile for different occasions.
Ingredients
For Dressing
- 3 cloves garlic minced
- 1 cup mayonnaise
- 2 tsp anchovy paste
- 2 rounded TB parmesan finely grated
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 TB lemon juice
- kosher salt to taste
- black pepper freshly ground, to taste
For Pasta Salad
- 8 oz penne pasta
- 1 head romaine lettuce washed/dried, and torn
- ½ cup grape tomatoes sliced in half
- ¼ cup corn kernels frozen or canned, drained
- ¼ cup olives sliced
- ½ cup parmesan freshly grated
- ¼ cup green onions sliced, for garnish
- 1 cup croutons
Instructions
- Make Dressing: In a bowl, combine the garlic, mayo, anchovy paste, grated parmesan, Worcestershire, mustard, and lemon juice. Whisk to combine well. Add salt and pepper to taste. Cover and chill until ready to use.
- In a large heavy pot, cook pasta in well salted water just to al dente. Drain and rinse with cold water. Drain well and toss with 1/4 cup of the caesar dressing.
- In a serving bowl, combine lettuce, tomatoes, corn, olives, and parmesan.
- Drizzle desired amount of dressing over the salad and toss gently to coat. Add the pasta and gently toss again. Sprinkle croutons and green onions on top.
Notes
- Cook pasta in well-salted water to season it properly.
- Adjust anchovy and lemon juice amounts in the dressing to suit your flavor preferences.
- Rinse pasta after cooking to stop cooking and remove excess starch for good texture.
- Prepare dressing in advance and chill for convenience.
- Keep dressing separate until serving to prevent lettuce wilting and soggy croutons.
- Save leftover dressing for use in other creamy Caesar salad recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 266mg | 11% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4668IU | 93% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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