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Caesar Pasta Salad

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"A variation of this recipe first appeared on Just a Taste in 2019, and within a few months had racked up hundreds of thousands of views and an equal number of fans on Pinterest and Instagram. While pasta salad popularity tends to skew toward summer months, this five-star-rated recipe has become a year-round hit. I've updated it to include omega-rich avocado in place of eggs, which yields an even creamier consistency than the classic dressing. It's loved by many not only as a healthy dressing for crisp greens and pasta, but also as a dip for veggies, pretzels, pita bread, and all other dunkable items."

List of Ingredients

For the dressing:
â—¦ ¼ cup Dijon mustard
â—¦ ¼ cup fresh lemon juice
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 2 small avocados, pitted and peeled
â—¦ 1 tablespoon minced garlic
â—¦ 2 teaspoons anchovy paste
â—¦ ½ cup extra-virgin olive oil
â—¦ ½ cup finely grated Parmesan cheese, plus more for serving
â—¦ ¼ teaspoon black pepper

For the salad:
â—¦ 8 ounces uncooked pasta, such as rotini or penne
â—¦ 2 hearts of romaine
â—¦ 1 ½ cups croutons


Recipe

Make the dressing:
In a blender, combine the mustard, lemon juice, Worcestershire, avocados, garlic, and anchovy paste. Pulse until blended and then, with the blender running, stream in the olive oil. Transfer the dressing to a bowl and stir in the Parmesan cheese and pepper.

Make the salad:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Drain the pasta. Transfer to a large serving bowl and let cool slightly.

Cut the romaine hearts into 1-inch pieces, then add them to the bowl with the pasta. Add the dressing and toss to combine. Add the croutons and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.

Makes 4 to 6 servings




• Note:
If you aren't serving the salad immediately, refrain from adding the croutons to avoid them getting soggy. To store the salad, cover it securely with plastic wrap and refrigerate it for up to 48 hours.