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
Instructions
- Cook pasta according to box, drain and rinse with cold water, and set aside to cool.
- 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.
- Prepare dressing by whisking together all of the ingredients.
- 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.
- Top with croutons and extra parmesan cheese.
- Serve! Store in refrigerator for up to three days.
Category: pasta salad, side dishMethod: stovetopCuisine: Italian
