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Pasta Caesar Salad With A Twist

Here's how you make Pasta Caesar Salad With A Twist
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  • Servings: 4-8
  • Prep: 5-10m
  • Cook: 15-20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • FOR SALAD
  • 1/2 pound dry pennette pasta (a short penne is preferred - regular penne can also be used)
  • 8 ounces grape tomatoes (or cherry tomatoes, cut in half)
  • 1 jar (4 to 5 ounce) whole black olives (cut in half, 1/2 cup)
  • 1/2 cup parmesan cheese, grated
  • 30 grams croutons (garlic, 1 cup, crunched up - optional)
  • FOR ROMAINE
  • 1 1/2 to 2 hearts (170 grams) romaine lettuce (cut in half lengthwise)
  • 1 lemon, whole (cut in half)
  • Olive oil
  • Kosher salt
  • Pepper
  • FOR DRESSING
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 teaspoons dijon mustard
  • 1 teaspoon anchovy paste
  • 6 ounces Greek yogurt (plain, 3/4 cup)
  • 1/4 cup Parmesan cheese, grated
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • Worcestershire sauce, splash of
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Dressing ... Mix everything in a small bowl or measuring cup until well combined. Refrigerate at least 1 hour before serving. Always taste, and adjust accordingly. I like lots of anchovies and vinegar; but, make it your own.

  • Step 2: Pasta ... Cook the pasta according to package directions in plenty of salted water. Then, drain and set to the side to cool. If you keep a little water in the pot (just a tablespoon or so); the pasta will not stick. I like to use a small penne; but, use your favorite type. Bowtie or corkscrew are both really good as well.

  • Step 3: Salad and Croutons ... Add the cooled pasta, drained well; tomatoes and olives to a bowl; and toss. Croutons - add them to a ziplock bag; and 'smash' them; using a meat mallet, rolling pin, or bottom of a pot or pan. You are not making bread crumbs; just a 'rough or coarse texture.' You will add them right before serving; so, just set them off to the side.

  • Step 4: Romaine ... Cut of the romaine hearts in half lengthwise; lightly brush with olive oil, a squeeze of lemon juice; and, season with salt and pepper. Then, grill on a grill pan or outside grill (even a large saute pan will work); just until you get a light char on both sides. You don't want it burnt; just a light sear. It will take 2-3 minutes per side. Then, set to the side, and chop. Add the lettuce to the pasta mix.

  • Step 5: Finish ... Add half of the parmesan, croutons; and, most of the dressing. Then, toss to combine. Now, I like to dress my salads lightly; but, use as much dressing as you like. Then, finish with the remaining parmesan as a garnish.

  • Step 6: Serve and ENJOY! ... Just plate family style. And, don't forget, add chicken or shrimp, if you want this to be more of a main dish for either lunch or dinner. It's a delicious twist on a caesar salad.

We hope you enjoy this recipe!

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