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Pasta Caesar Salad




Source of Recipe


Marian Brown and Anne Lindsay
Pasta Caesar Salad
Source of Recipe
Recipe Introduction
I have made this today and it was absolutely amazing! There was plenty for 4 very hungrey people or 6 not so hungry people. I served with toasted, buttered bagel. I adjusted the amount of macaroni as the original 2 cups made way too much and there was not enough dressing to cover both salads.
List of Ingredients

DRESSING:
1 cup plain, natural yogurt
4 Tbsp. mayonnaise
1 tsp. Dijon mustard
2 cloves garlic, minced
1-2 Tbsp. freshly grated Parmesan cheese
1/8 tsp. freshly ground black pepper
1/8 tsp. dried basil leaves, crushed (or to taste)

SALAD
1 large head romaine lettuce, chopped
2 small carrots, grated
1-1/2 cups macaroni
3 plum tomatoes, seeded and diced
1/2 to 2/3 cup green onions, sliced, green part only
3 hard cooked eggs, diced
8 slices bacon, crisply cooked and crumbled

Additional freshly grated Parmesan cheese for garnishing at table.



Recipe
Combine dressing ingredients in a small bowl and chill until ready to serve.

Combine lettuce and grated carrot in a large bowl. Toss to combine. Cover and refrigerate until ready to serve.

Cook macaroni; drain, rinse with cold water and chill until ready to serve.

Prepare remaining ingredients and store in individual bowls in refrigerator, until ready to serve.

When you are ready to serve:

Toss to coat lettuce mixture with desired amount of dressing.

Toss together macaroni, tomatoes, green onions, eggs and bacon and coat with desired amount of dressing.

Divide lettuce mixture evenly between 4 salad plates. Place and even amount of macaroni mixture on top of lettuce.

Serve with additional freshly grated Parmesan cheese.