Caesar Pasta Salad
Ingredients
DRESSING
¼ cup Dijon mustard
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 small avocados, pitted and peeled
1 tablespoon minced garlic
2 teaspoons anchovy paste
½ cup extra-virgin olive oil
½ cup finely grated Parmesan cheese, plus more for serving
¼ teaspoon freshly ground black pepper
SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of romaine
1½ cups croutons
Crisp, cool lettuce salad or creamy pasta salad? Come summertime, you shouldn’t have to choose. This Caesar pasta salad—from Kelly Senyei’s The Secret Ingredient Cookbook—offers the best of both worlds (and includes a secret trick for the silkiest dressing possible).
Instructions
1. 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.
2. MAKE THE SALAD: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta. Transfer to a large serving bowl to cool slightly.
3. Cut the romaine hearts into 1-inch pieces, then add them to the bowl with the pasta. Add the dressing and toss to combine.
4. Add the croutons and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
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.
Recipe and image courtesy of Caesar Pasta Salad Recipe - PureWow