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Caesar Spaghetti Salad

Created by Kchurchill5 on September 10, 2012

1 pound dry spaghetti (broken in to 3 pieces then cooked)
1/2 can (1 ounce) anchovy fillets, minced (1 can is needed for this recipe, divided; 1 oz for the salad, 1 oz for the dressing)
2 tablespoons parmesan cheese, grated
1 cup croutons (crunched, lightly broken up)
1 whole lemon, cut in wedges
3 tablespoons fresh parsley, minced
DRESSING
1/2 cup oil (olive oil)

Step 1: Dressing ... Add the olive oil, vinegar, parmesan, eggs, anchovies, garlic, worcestershire, mustard and pepper to a blender. Blend on medium low until creamy. Transfer to a bowl and set to the side until ready to use.
Step 2: Pasta ... Make sure to break up the noodles into 3 pieces. It is best not to have long noodles for this dish. Cook the pasta according to package directions in plenty of salted water. Drain, and rinse under cold water to cool. Set to the side.
Step 3: Salad ... Add the cooled, drained spaghetti to a serving bowl along with the 1 oz minced anchovies, parmesan cheese, parsley, and croutons. Add the dressing and toss to combine. Squeeze a couple of lemon wedges over the top, toss again; and serve the rest to your guests.
Step 4: Serve and ENJOY! As mentioned, this could be a fantastic "no meat" night, or a side to a bowl of soup; or a side dish to some roasted chicken. It really is a great easy dish to prepare. You can also serve this over a bed a greens if you decide to serve this as a side salad.
Step 5: One Note: I prefer not to dress this too much ahead of time. It is better to toss and serve immediately.