Caesar Pasta Salad

Get ready for your new favorite pasta salad recipe. Today, I’m bringing you my Caesar pasta salad, complete with garlicky Greek yogurt dressing, fresh chopped romaine, and sourdough croutons. Adding pasta to a fan-favorite salad transforms it into a filling and craveable main dish. 

Caesar pasta salad

It’s pasta salad season! Ah, what a time to be alive. You can practically smell the summer cookouts, burgers hot on the grill, and ice-cold drinks being poured by the pitcher. 

Pasta salad is the perfect side dish for your summer barbeque, or anytime the craving hits. It’s tasty, filling, and easy to prep ahead of time. 

I particularly love making pasta salad because you can dress it up in a million different ways. Just look at my summer pesto pasta salad, buffalo chickpea pasta salad, and healthy tuna pasta salad. Three pasta salads, three totally different flavor profiles!

Today, I’m switching it up once again with a pasta salad inspired by one of my all-time favorites – Caesar salad. 

My Caesar salad pasta is creamy, tart, and oh-so-good, made with freshly grated parmesan and homemade sourdough croutons. 

Ingredients needed

The ingredients in this dish look suspiciously similar to your favorite Caesar salad, with a few clever substitutes that make it even tastier!

Here’s a bit on everything that goes into this Caesar pasta salad recipe:

• Rotini pasta: You can use any pasta you prefer in this recipe, though I love rotini because its ridges pick up all of that delicious Caesar dressing. 
• Sourdough bread: Part of this recipe’s charm is its homemade sourdough bread crumbs. They taste way better than any store-bought variety. 
• Butter: Butter helps crisp your croutons while giving them a yummy flavor. 
• Romaine: Crunchy romaine adds a freshness to this pasta salad. 
• Parmesan cheese: A Caesar salad staple, parmesan cheese gives brings a nutty, salty flavor. 
• Greek yogurt: This pasta salad even contains some sneaky protein, using Greek yogurt in the creamy dressing. This also makes this version lighter than classic pasta salads.
• Mayonnaise: A bit of mayonnaise makes this dressing extra creamy.
• Garlic: Raw garlic makes Caesar dressing sharp, zingy, and fragrant. Feel free to add an extra clove if you’re a big fan!
• Lemon juice: Acidic and bright, lemon juice gives the dressing even more zest. 
• Worcestershire sauce: Worcestershire sauce is umami heaven, made with anchovies, molasses, onion, and garlic. Added sugar and tamarind give it the teeniest bit of sweetness, complimenting the acidity in this recipe.  
• Dijon mustard: Sharp and tangy, Dijon mustard gives even more depth to this dressing. 
• Anchovy paste: A bit of anchovy paste is the secret ingredient in any great Caesar salad. If you’re not a fish fan, don’t worry. The fishy flavor is surprisingly mild! Instead, it tastes salty and super umami.
• Avocado Oil: A touch of avocado oil thins out this Caesar dressing while adding a bit of extra flavor. 
• Salt and pepper: The final touch to any great recipe is salt and pepper. The ingredients in this salad are so tasty and well-balanced that they don’t need any more seasoning to make the dish shine!

Kitchen tools required

Here’s everything else you’ll need to bring this Caesar pasta salad recipe to life!

• Large pot
• Pan 
• Whisk
• Mixing bowl
• Tongs for tossing

You’ll also need measuring tools including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make Caesar pasta salad

The first step in this easy Caesar pasta salad recipe is to cook the pasta. Cook your rotini (or pasta of choice) according to the box directions, rinse with cold water, and set aside for now. 

Next up – sourdough croutons! Add butter to your pan and heat over medium heat until the butter has melted. Then, add your sourdough bread cubes and salt sprinkled on top. 

Crisp your croutons, tossing occasionally to prevent burning. You’ll know they’re done when they’re a gorgeous golden brown. 

Next, mix your Caesar dressing, adding Greek yogurt, mayonnaise, parmesan cheese, garlic, lemon juice, Worcestershire sauce, dijon mustard, anchovy paste, avocado oil, salt, and pepper to a bowl. Whisk until well combined. 

Now, all that’s left to do is mix!

Add cooled, cooked pasta, chopped romaine, and parmesan cheese to a large mixing bowl. Pour the dressing over your salad and toss until every piece is well-coated. 

Top your salad with even more parmesan cheese and sourdough croutons. Enjoy!

Recipe tips

Below are some common Caesar pasta salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I add chicken to Caesar pasta salad?

You can totally transform this recipe into a chicken Caesar pasta salad. In fact, it’d be pretty darn tasty. 

If you want to up the protein content and make this dish more filling, add chopped grilled chicken breast to your dish. 

Before adding it, allow your chicken to cool completely. Add it right before you serve!

Can I use anything besides anchovy paste?

Anchovy paste gives your dressing a rich and salty quality. But if you’re a vegetarian or simply hate the mild fishy flavor, you can substitute it with crushed capers or olives. 

Storing leftovers

Leftover Caesar pasta salad should be stored in the refrigerator in an airtight container.

While the ingredients will stay fresh for up to 3 days, the texture of the lettuce will significantly deteriorate. For this reason, I recommend eating this salad within a day or two. 

Can I make this ahead of time?

This Caesar salad pasta can be made ahead of time for easy serving, though I suggest prepping ingredients separately and combining them before serving. 

In other words, pre-mix your Caesar dressing, toast your croutons, cook your pasta, and chop your lettuce as prep work. 

This way, the lettuce will remain crisp and your croutons will stay crunchy. Remember to give your dressing a good shake before adding it to the salad. 

If you liked this recipe, you’ll want to try these!

These salad recipes are loaded with delicious and nutritious ingredients that you’re going to love. 

• Cold Thai Noodle Salad With Shrimp
• Easy Italian Pasta Salad 
• Summer Avocado Corn Salad
• Mediterranean Chickpea Salad
• Healthy Greek Pasta Salad (Gluten-Free)

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 2 reviews

Caesar Pasta Salad

Get ready for your new favorite pasta salad recipe. Today, I’m bringing you my Caesar pasta salad, complete with garlicky Greek yogurt dressing, fresh chopped romaine, and sourdough croutons. Adding pasta to a fan-favorite salad transforms it into a filling and craveable main dish. 

Prep: 15Cook: 30Total: 45 minutes

Yield 12 1 cup servings 1x

1x2x3x

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Ingredients

Salad

• 1lb box pasta, I used rotini
• 3 cups cubed sourdough bread
• 2 tbsp butter
• 10oz bag chopped romaine or about 5 cups chopped fresh romaine
• 1/2 cup shredded parmesan cheese

Dressing

• 3/4 cup plain Greek yogurt
• 1/2 cup mayo
• 1/4 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
• 1/2 tsp pepper

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Instructions

1. Cook pasta according to box, drain and rinse with cold water, and set aside to cool.
2. Heat saute pan with butter. Once melted, add sourdough bread and sprinkle with salt. Cook over medium heat until golden brown and toasty, tossing occasionally. Set croutons aside.
3. Prepare dressing by whisking together all of the ingredients.
4. Add pasta to a large bowl. Add chopped romaine and parmesan cheese. Then pour dressing all over the pasta and lettuce. Toss until fully combined and everything is well coated.
5. Top with croutons and extra parmesan cheese.
6. Serve! Store in refrigerator for up to three days.

Author: ErinCategory: pasta salad, side dishMethod: stovetopCuisine: Italian