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Creamy Caesar Salad Pasta finished recipe

Creamy Caesar Salad Pasta

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 10 cups servings
Ingredients Method

Ingredients
  

For the Pasta Salad
  • 12 ounces dried rotini or fusilli
  • 1 tablespoon fine salt for the pasta water
  • 2 large romaine hearts about 6 cups (300 g) chopped, washed and thoroughly dried
  • 1 cup finely grated Parmesan cheese divided
  • 1 1/2 cups Caesar-style croutons
  • 1/4 cup chopped fresh parsley
For the Caesar Dressing
  • 3/4 cup mayonnaise
  • 1/3 cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 2 garlic cloves finely grated
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine salt
  • 2 to 4 tablespoons (30 to 60 ml) cold water as needed
Optional Garnishes
  • Lemon wedges optional, for serving
  • Additional ground black pepper optional

Method
 

Method
  1. Prepare the pasta water: Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon salt.
  2. Cook the pasta: Add the rotini and cook according to the package directions until just al dente, usually 9 to 11 minutes. The pasta should be tender but retain a slight firmness because it will soften a little as it absorbs the dressing.
  3. Drain and cool the pasta: Drain the pasta in a colander and rinse it under cool running water for 20 to 30 seconds, tossing gently. Drain thoroughly so excess water does not dilute the dressing.
  4. Make the Caesar dressing: In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, anchovy paste, garlic, Worcestershire sauce, black pepper, and salt.
  5. Adjust the dressing consistency: Whisk in 2 tablespoons (30 ml) cold water. The dressing should be smooth and pourable but thick enough to coat a spoon. Add up to 2 additional tablespoons (30 ml) water if needed.
  6. Dress the pasta lightly: Place the drained pasta in a large mixing bowl. Add approximately one-third of the dressing and 1/2 cup (50 g) of the Parmesan. Toss until the pasta is lightly and evenly coated.
  7. Chill the pasta: Cover the bowl and refrigerate the dressed pasta for 30 minutes. This cooling time allows the pasta to absorb some flavor without warming or wilting the romaine.
  8. Prepare the romaine: While the pasta chills, chop the washed and dried romaine into bite-size pieces. Make sure the leaves are thoroughly dry so the dressing adheres properly.
  9. Combine the salad: Add the romaine, parsley, remaining 1/2 cup (50 g) Parmesan, and most of the remaining dressing to the chilled pasta. Toss gently until the lettuce and pasta are evenly coated.
  10. Check the texture: Taste the salad and add more dressing as needed. The pasta should be creamy but not swimming in dressing, and the romaine should remain crisp.
  11. Add the croutons: Fold in 1 cup (40 g) of the croutons immediately before serving. Reserve the remaining 1/2 cup (20 g) for sprinkling over the top.
  12. Garnish and serve: Transfer the salad to a serving bowl. Top with the reserved croutons, lemon wedges, and additional black pepper as desired. Serve promptly.

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