Pasta Caesar Salad
Created by Tisme on October 17, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #21372
Ingredients
- 200 grams dry pasta shells (medium-large pasta shells)
- 2 rindless (130 grams) bacon rashers (chopped finely)
- 1 medium cos lettuce (torn)
- 2 large eggs (hard boiled, chopped coarsely)
- 2 small (400 grams) avocado (chopped coarsely)
- 40 grams parmesan cheese (shaves, 1/2)
- FOR CAESAR DRESSING INGREDIENTS
- 1 large egg
- 2 cloves garlic, quartered
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon mustard (coarse grain mustard, optional)
- 8 fillets (39 grams) anchovy (drained)
- 3/4 cup olive oil
How to Make
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Step 1: Cook pasta in saucepan of boiling water until tender; drain and rinse under cold water; drain again.
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Step 2: Meanwhile make the Caesar Salad Dressing.
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Step 3: Cook the bacon in small fry pan, stirring until browned and crisp; drain on absorbent paper.
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Step 4: Place the pasta and bacon in a large bowl with the lettuce, egg and avocado; pour over half the Caesar Dressing and toss gently.
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Step 5: Divide the salad among serving dishes and drizzle with remaining dressing and sprinkle with the parmesan cheese. Alternatively serve in one large bowl.
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Step 6: To make the Caesar Salad Dressing; Blend or process the egg, garlic, lemon juice, dijon mustard (not course mustard yet) and anchovies until smooth. With motor running, gradually add the oil in a thin steady stream and process until dressing thickens, stir in coarse grain mustard if using.
Nutritional Facts
- Serving Size: 1 (429.5 g)
- Calories 1056.2
- Total Fat - 86 g
- Saturated Fat - 17.9 g
- Cholesterol - 203.4 mg
- Sodium - 864.8 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 12.1 g
- Sugars - 4.5 g
- Protein - 28.7 g
- Calcium - 222.6 mg
- Iron - 3.8 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.4 mg