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.

Course pasta salad, Salad, Side Dish

Cuisine Italian

Keyword caesar pasta salad

Prep Time 15

Cook Time 30

Total Time 45

Servings 1 cup servings

Calories 304kcal

Author Erin Antoniak

Ingredients

Salad

1 lb box pasta I used rotini
3 cups cubed sourdough bread
2 tablespoon butter
10 oz bag chopped romaine or about 5 cups chopped fresh romaine
½ cup shredded parmesan cheese

Dressing

¾ cup plain Greek yogurt
½ cup mayo
¼ cup parmesan cheese
2 cloves garlic minced
2 tablespoon lemon juice
2 tablespoon Worcestershire sauce
2 tablespoon dijon mustard
2 teaspoon anchovy paste
2 tablespoon avocado oil
1 teaspoon salt
½ teaspoon 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.

Nutrition