Caesar Pasta Salad

Caesar pasta salad has all of the classic Caesar salad tastes you know and love made into a pasta salad side dish.

Course Side

Cuisine International

Total Time 35

Servings as a side

Calories 496kcal

Cook pasta in a large pot of boiling salted water according to the package directions + 2 minutes.
375 g pasta
Drain pasta, rinse under cold water then allow to dry and cool fully.
Heat the olive oil and butter in a small frying pan.
2 teaspoons olive oil, 2 tablespoons salted butter
Add in the pieces of bread and fry until golden brown, add in crushed garlic 30 seconds before switching off the heat then remove to a plate.
1 garlic clove, 3 slices sourdough bread
To make the dressing, place the dressing ingredients (start with 3 tablespoons of milk) in a small food processor, and process until smooth, adding more milk as necessary.
⅔ cup mayonnaise, 1 small garlic clove, 2 anchovy fillets, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, ½ teaspoon Worcestershire sauce, ½ cup grated fresh parmesan, 4 tablespoons milk, ¼ teaspoon salt, ¼ teaspoon ground black pepper
In a large bowl combine pasta, cos lettuce and croutons.
2 cos lettuce hearts (romaine lettuce)
Add dressing then toss gently to combine.
Tip into a serving bowl, garnish with shaved parmesan cheese and serve.
shaved parmesan cheese

Use anchovies packed in oil - if you don't want to use anchovies you will need to add more salt.
Salad is best eaten just after you add the dressing. The lettuce will begin to wilt fairly quickly and the croutons will start to soften and soak up the dressing.
The dressing can be made up to 3 days ahead and kept in an airtight container in the fridge. Just give it a bit of a whisk before adding it.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*