Caesar Pasta Salad

5 from 3 votes

This Caesar Pasta Salad combines crisp romaine, tender pasta, and crunchy sourdough croutons, all tossed in a creamy homemade Greek yogurt Caesar dressing. With fresh Parmesan and a squeeze of lemon, it’s a light yet satisfying dish perfect for potlucks, meal prep, or an easy dinner. Serve it as a side or add your favorite protein for a complete meal!

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Prep Time20

Cook Time15

Total Time35

Servings: servings

Author: Molly

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

Chicken. Add grilled chicken or baked chicken to the top to make it a meal. You can also add shrimp, grilled steak, or chickpeas.

Pasta. Try orzo or any short cut pasta. Whole wheat pasta or gluten-free pasta are great options.

Croutons. If you don't want to make homemade croutons you can purchase your favorite store bought croutons.

Additional mix-ins: Avocado, Cherry tomatoes, crispy bacon, hard-boiled eggs, leftover salmon, red onion, cucumber, toasted pine nuts, or olives.

What to Serve it With: a protein like grilled chicken, shrimp, or baked salmon. A side of garlic bread, or extra sides like roasted broccoli and carrots. Or serve it with soup like turkey vegetable soup or sausage lentil soup.

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate for best texture.

Make ahead: Cook the pasta and prep the dressing up to 24 hours in advance. Assemble before serving.

Traveling with it? If you're taking it to a party, the dressing off and top and toss right before serving.

Nutrition

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