5 from 6 votes
Fusilli Caesar Salad
The best caesar salad with a secret ingredient – Hawaiian bread croutons! It’s so good, you’ll want to eat all of the croutons first!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
servings
Course:
Main Course, Salad
Ingredients
- 8 ounces fusilli pasta
- 6 cups romaine lettuce chopped
- ¼ cup Parmesan Cheese grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
for the croutons
- 2 tablespoons olive oil
- 2 tablespoons butter melted, unsalted
- 1 tablespoon parsley chopped fresh leaves
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon garlic powder
- 1 (12-count) package sweet dinner rolls diced into 1-inch cubes, brand KING'S HAWAIIAN; original Hawaiian
For the dressing
- ½ cup mayonnaise
- ⅓ cup Parmesan Cheese grated
- ¼ cup lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet rinsed, dried and chopped, optional
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
- Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
- To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
- To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
- Serve immediately, garnished with croutons.
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