Description

This Caesar Pasta Salad is a vibrant, flavorful twist on the classic Caesar salad by incorporating short-cut pasta, crunchy homemade sourdough croutons, and a creamy Greek yogurt-based dressing. It offers a fresh, satisfying meal perfect for lunch or a light dinner, combining crisp romaine lettuce, shaved parmesan, and a zesty dressing made with lemon juice, Dijon mustard, and garlic.

Ingredients

Dressing Ingredients

3/4 cup Greek yogurt (or mayo)
2 Tablespoons milk (any kind)
3 Tablespoons olive oil
3 Tablespoons lemon juice (from 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

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

Toppings (optional)

Fresh cracked black pepper
Shaved parmesan cheese
Chopped parsley

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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, season with kosher salt and pepper to taste, then spread them evenly on the prepared baking sheet. Bake for 10-12 minutes, tossing halfway through to ensure even browning and crispness. Remove from oven and set aside to cool.
Cook Pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and to cool it down for the salad.
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 until well combined. For a smoother texture, blend the dressing in a food processor until creamy and uniform.
Assemble Salad: In a large salad bowl, combine the cooled cooked pasta, chopped romaine lettuce, shaved parmesan cheese, and the toasted sourdough croutons. Add the desired amount of Caesar dressing and toss thoroughly to coat all ingredients evenly.
Serve: Plate the salad, then garnish with fresh cracked black pepper, additional shaved parmesan, and chopped parsley if desired. Serve immediately for best texture and flavor.

Notes

You can substitute Greek yogurt with mayonnaise for a richer dressing.
For a gluten-free version, use gluten-free pasta and gluten-free bread for croutons.
Worcestershire sauce can be replaced with coconut aminos for a soy-free alternative.
To make the dressing extra smooth, blending it in a food processor is recommended.
Adjust the amount of dressing according to your preference to avoid soggy salad.
Serve the salad immediately after tossing to keep croutons crisp.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: American