Ingredients
- Pasta: 500g (about 1 lb), Fusilli, Penne, or Rotini
- Lettuce: 8 cups romaine or iceberg, roughly chopped
- Croutons: 4 slices ciabatta or sourdough, cubed
- Parmesan: 1 cup shavings for garnish, ½ cup grated for dressing
- Dressing:
- Mayonnaise: ⅓ cup
- Greek yogurt: ½ cup
- Anchovy fillets: 6, finely chopped
- Garlic: 2 cloves, minced
- Worcestershire sauce: 1 tbsp
- Dijon mustard: 1 tsp
- Lemon juice: 2 tsp
- Salt and pepper: to taste
Instructions
- Cook the Pasta: Boil the pasta until al dente, rinse under cold water, and set aside.
- Make Croutons: Toss bread cubes with olive oil, salt, and pepper. Bake at 375°F for 10-15 minutes until golden.
- Prepare Dressing: Whisk together mayonnaise, Greek yogurt, anchovies, garlic, Worcestershire sauce, mustard, lemon juice, grated Parmesan, salt, and pepper.
- Assemble the Salad: In a large bowl, mix pasta with lettuce, croutons, and Parmesan shavings. Drizzle with dressing and toss to combine.
Notes
- Variations: Add grilled chicken, crispy bacon bits, avocado slices, or cherry tomatoes for extra flavor and texture.
- Vegan Option: Use vegan mayo, skip anchovies, and substitute Parmesan with nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling, Baking
- Cuisine: Italian-American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 331 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 20mg
Keywords: Caesar Pasta Salad, Easy Pasta Salad Recipe, Creamy Pasta Salad, Picnic Salad, Family Dinner Ideas