This Caesar Pasta Salad is the perfect side dish that everyone will devour. It’s creamy, tangy, and loaded with flavor from fresh romaine, crunchy croutons, and a rich homemade dressing. Whether you’re serving it at a BBQ, picnic, or just as a side for dinner, this pasta salad will become your new go-to!
Ingredients for This Caesar Pasta Salad:
Let’s gather the ingredients for this tasty salad! We’re using rotini pasta, which is great for holding onto all that creamy dressing. Sourdough bread is toasted into crunchy croutons that add that extra texture, while fresh romaine and parmesan cheese bring that classic Caesar flavor. The dressing comes together with Greek yogurt, mayo, lemon juice, and a few key ingredients to make it rich and tangy.
For the Salad:
- 1 lb box rotini pasta (or pasta of your choice)
- 3 cups cubed sourdough bread
- 2 tbsp butter
- 10 oz bag chopped romaine (about 5 cups chopped fresh romaine)
- ½ cup shredded Parmesan cheese
For the Dressing:
- ¾ cup plain Greek yogurt
- ½ cup mayo
- ¼ cup Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tsp anchovy paste
- 2 tbsp avocado oil
- 1 tsp salt
- ½ tsp pepper
How to Make Caesar Pasta Salad:
Let’s toss together this creamy, crunchy salad!
1. Cook the Pasta:
Cook the pasta according to the instructions on the box. Once it’s done, drain and rinse it with cold water to cool it down. Set it aside to finish cooling.
2. Make the Croutons:
In a sauté pan, melt the butter over medium heat. Add the cubed sourdough bread and sprinkle with a little salt. Cook, tossing occasionally, until the bread is golden brown and crispy. Set the croutons aside to cool.
3. Prepare the Dressing:
In a bowl, whisk together all of the dressing ingredients: Greek yogurt, mayo, Parmesan cheese, garlic, lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, avocado oil, salt, and pepper. Make sure everything is well combined and smooth.
4. Assemble the Salad:
In a large bowl, combine the cooled pasta, chopped romaine, and shredded Parmesan cheese. Pour the dressing over the top and toss everything together until it’s well coated.
5. Add the Croutons:
Top the salad with your homemade croutons and a sprinkle of extra Parmesan cheese for that extra touch of flavor.
6. Serve:
Serve immediately or store it in the fridge for up to three days. It’s a great make-ahead option for meal prepping!
Notes:
- Pasta: You can use any type of pasta you like, but rotini works well because it holds onto the dressing so nicely.
- Croutons: For even crunchier croutons, you can bake them in the oven at 375°F (190°C) for about 10-15 minutes, tossing halfway through.
- Adjust the Dressing: If you like your dressing a bit thicker or thinner, feel free to add more mayo or Greek yogurt to suit your preferences.
- Vegan Version: For a vegan Caesar, swap the mayo for vegan mayo, use nutritional yeast instead of Parmesan, and leave out the anchovy paste.
Caesar Pasta Salad
Ingredients
- 1 lb box rotini pasta or pasta of your choice
- 3 cups cubed sourdough bread
- 2 tbsp butter
- 10 oz bag chopped romaine about 5 cups chopped fresh romaine
- ½ cup shredded Parmesan cheese
- For the Dressing:
- ¾ cup plain Greek yogurt
- ½ cup mayo
- ¼ cup Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tsp anchovy paste
- 2 tbsp avocado oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Cook pasta according to package directions, drain, and rinse with cold water. Set aside to cool.
- In a sauté pan, melt butter and add cubed sourdough bread. Cook until golden and crispy. Set aside.
- Whisk together all dressing ingredients until smooth.
- In a large bowl, combine pasta, romaine, and Parmesan. Toss with dressing until fully coated.
- Top with croutons and extra Parmesan cheese. Serve immediately or store in the fridge for up to 3 days.