Arugula Pasta Caesar Salad (Print Page)
Peppery arugula and short pasta tossed with creamy Caesar-style dressing, cherry tomatoes and shaved Parmesan.
# What You Need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (about 3.5 oz)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons
→ Caesar Dressing
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 2 teaspoons Dijon mustard
09 - 1 clove garlic, minced
10 - 2 teaspoons fresh lemon juice
11 - 2 teaspoons Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tablespoons extra virgin olive oil
15 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to halt further cooking. Set aside and let cool completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, anchovy fillets (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, toss together the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle the Caesar dressing over the top and gently toss until all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Garnish with the toasted croutons and remaining shaved Parmesan. Serve immediately while the croutons are still crisp.
# Expert Tips:
01 -
- It converts even the most salad skeptical people at your table into genuine believers.
- The dressing comes together in about two minutes with nothing more than a bowl and a whisk.
02 -
- Hot pasta will cook the arugula into a sad wet mess, so let it cool completely before combining.
- The dressing thickens as it sits in the fridge, so if you make it ahead, loosen it with a splash of water or extra lemon juice before tossing.
03 -
- A squeeze of lemon over the finished plate right before serving wakes up every flavor at once.
- Toast your own croutons from day old bread with olive oil and a pinch of garlic powder, because the store bought ones cannot compete.