This Caesar Pasta Salad is everything you love about classic Caesar salad but with the heartiness of pasta! It’s tossed in a homemade creamy Caesar dressing, packed with crisp romaine, Parmesan, and crunchy croutons, and is the perfect side dish or main course. Whether you’re making it for a BBQ, potluck, or easy weeknight meal, this dish comes together in just 20 minutes.
Love pasta salad? Try BLT pasta salad or dill pickle pasta salad next!
Table of Contents
Love to switch up classic salads? Try this Burrata Caprese Salad, Peach Burrata Salad, or Grilled Peach Salad.
Ingredients You Need
Love Caesar salad? Try salmon Caesar salad or brussels sprout Ceasar salad next.
How to Make Caesar Pasta Salad
1️⃣ Make the Croutons: Preheat the oven to 425°F. Toss the torn sourdough bread with olive oil, salt, and pepper to taste. Bake for 10-12 minutes, until golden and crispy.
2️⃣ Prepare the Dressing: In a medium bowl, whisk together the dressing ingredients until smooth.
3️⃣ Assemble the Salad: In a large bowl, combine the cooked pasta, chopped romaine, shaved Parmesan, and toasted croutons.
4️⃣ Toss & Serve: Drizzle the salad with desired amount of dressing and toss to coat evenly. Garnish with fresh cracked black pepper, extra Parmesan, and chopped parsley.
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Caesar Pasta Salad
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Ingredients
Caesar Salad Dressing
- 3/4 cup Greek yogurt or mayo
- 2 Tablespoons milk any kind
- 3 Tablespoons olive oil
- 3 Tablespoons lemon juice (1/2 lemon)
- 3 teaspoons Dijon mustard
- 3 teaspoons Worcestershire sauce or coconut aminos
- 3 cloves garlic minced
- 2/3 cup grated parmesan cheese
- Kosher salt and pepper to taste
Pasta Salad
- 2 cups torn sourdough bread
- 3 Tablespoons olive oil
- 8 ounces short cut pasta (I used Rotin), gluten-free if needed
- 6-8 cups romaine lettuce washed and chopped
- 1 cup shaved parmesan cheese
- To top: fresh cracked black pepper, shaved parmesan cheese, and/or chopped parsley
Instructions
- Preheat then oven to 425°F and brush a large baking sheet with olive oil. Toss the cubed sourdough in olive oil and sprinkle with salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through.2 cups torn sourdough bread, 3 Tablespoons olive oil
- Bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Drain the pasta and rinse under cold water.8 ounces short cut pasta
- Whisk together the Caesar dressing ingredients in a medium bowl. Blend it in a food processor if you want the dressing extra smooth.3/4 cup Greek yogurt, 2 Tablespoons milk, 3 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 teaspoons Dijon mustard, 3 teaspoons Worcestershire sauce, 3 cloves garlic, 2/3 cup grated parmesan cheese, Kosher salt and pepper to taste
- Add the cooked pasta, chopped romaine, shaved parmesan, and toasted crotons to a large salad bowl. Toss the salad with desired amount of dressing. Serve with fresh cracked black pepper.6-8 cups romaine lettuce
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this today for lunch and it was delicious! If eating for a whole meal, this is more like 4 servings instead of 10. I added hard-boiled egg for more protein on mine and it was great. Good tip to get the Tessamae Cesar Dressing.