Caesar Pasta Salad
This Caesar Pasta Salad combines the bold, tangy flavors of a classic Caesar salad with hearty pasta, making it filling enough to stand on its own or pair effortlessly with just about anything you're grilling or serving. It's a genuine crowd-pleaser at backyard cookouts, potlucks, and weeknight dinners alike.
Equipment
- Large pasta pot - at least 6-quart capacity
- Colander
- Large mixing bowl
- Fine box grater
- Salad tongs - or two large spoons
- Cutting board
- Chef's knife
- Citrus juicer - optional but helpful
- Skillet - or sheet pan for cooking bacon
- Salad spinner - optional but recommended
Ingredients
- 12 oz rotini pasta - 340g (or penne, fusilli, or farfalle)
- 3/4 cup Caesar dressing - 180ml, store-bought or homemade
- 4 cups romaine lettuce - washed, dried, and chopped into bite-sized pieces
- 1 cup cherry tomatoes - 150g, halved
- 6 strips bacon - cooked and crumbled
- 2/3 cup Parmesan cheese - 55g, freshly grated, divided
- 1 cup Caesar-style croutons - 40g
- 2 tbsp fresh lemon juice - 30ml
- 1 tbsp extra virgin olive oil - 15ml, optional
- 1/2 tsp black pepper - freshly ground
- salt - for pasta water
- 1 tsp anchovy paste - optional
Instructions
- Cook the bacon in a cold skillet over medium heat for 4-5 minutes per side until crisp and golden brown.
- Transfer bacon to a paper towel-lined plate to drain, then crumble into small pieces once cool.
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions, about 8-10 minutes.
- Reserve 1/4 cup of starchy pasta water, then drain the pasta and rinse thoroughly under cold water to stop the cooking process.
- Transfer the cooled pasta to a large bowl and toss with optional olive oil to prevent sticking.
- Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Halve the cherry tomatoes and set aside.
- In a small bowl, combine the Caesar dressing with fresh lemon juice, black pepper, and optional anchovy paste. Stir until well combined.
- Add the chopped romaine, halved tomatoes, crumbled bacon, and 1/2 cup of Parmesan to the pasta bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Top with croutons and the remaining Parmesan cheese just before serving to keep them crunchy.
Notes
- Make it ahead: Prepare the salad up to 24 hours in advance, but hold the croutons and final Parmesan garnish until just before serving.
- Pasta tip: Cook pasta to al dente and rinse thoroughly with cold water to stop the cooking process for the best cold salad texture.
- Dress lightly: Start with slightly less dressing than you think you need, toss, then add more if desired to avoid an overly heavy salad.
- Keep croutons crunchy: Always add croutons at the very end, right before serving, so they stay crisp instead of getting soggy.
- Drying lettuce: Use a salad spinner or pat romaine very dry with paper towels before chopping to prevent watery, diluted dressing.
- Fresh Parmesan: Grate Parmesan fresh from a wedge — pre-shredded cheese has anti-caking agents that prevent it from melting into the salad properly.
- Storage: Store dressed salad in an airtight container in the fridge for up to 3 days. Keep croutons separately and add fresh when serving leftovers.
- Reviving leftovers: Add a splash of fresh Caesar dressing and a squeeze of lemon juice to leftovers before serving to bring back the flavor and moisture.
- Bacon shortcut: Use pre-cooked bacon crumbles or turkey bacon to save time without sacrificing flavor.
- Not for freezing: This pasta salad does not freeze well — the pasta becomes mealy and the lettuce turns mushy upon thawing.