Caesar Pasta Salad
A refreshing and versatile Caesar Pasta Salad, combining the classic flavors of Caesar dressing with the delightful texture of pasta, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 6 ounces Penne Pasta Cook until al dente.
- 1 medium Cucumber, seeded and chopped
- 1/4 cup Green Onion, thinly sliced
- 2 cups Cherry Tomatoes, halved
- 1/2 cup Caesar Croutons
Dressing Ingredients
- 1 can (2 ounces) Anchovy Fillets, oil-packed, partially drained
- 2 cloves Garlic, minced
- 2 large Egg Yolks
- 1 teaspoon Dijon Mustard
- 2 tablespoons Lemon Juice
- 1/2 cup Olive Oil Drizzle slowly to emulsify.
- 1/4 teaspoon Kosher Salt Adjust according to taste.
- Freshly Ground Black Pepper To taste.
Garnish
- 1/3 cup Freshly Grated Parmesan Cheese For mixing and garnishing.
Instructions
Preparation of Dressing
- In a food processor, combine the anchovy fillets, minced garlic, egg yolks, Dijon mustard, lemon juice, and a pinch of salt and pepper. Blend until smooth.
- With the processor running, slowly drizzle in the olive oil to emulsify the dressing. Taste and adjust seasoning if needed.
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to package directions until al dente, stirring occasionally. Drain and set aside to cool.
Combining Ingredients
- In a large mixing bowl, combine the cooled penne pasta, chopped cucumber, green onion, cherry tomatoes, Parmesan cheese, and croutons.
Dressing the Salad
- Pour the Caesar dressing over the pasta mixture. Toss gently with a large spoon to coat all ingredients evenly.
Serving
- Garnish with a sprinkle of additional Parmesan cheese and extra croutons, if desired.
Notes
For optimal flavor, let the salad chill in the refrigerator for about 30 minutes before serving. Store any leftovers in an airtight container for up to 3 days. For best results, dress the salad right before serving to keep the croutons crisp.