Arugula Pasta Caesar Salad (Printable Version)
Peppery arugula and short pasta tossed with a creamy Caesar-style dressing, cherry tomatoes and shaved Parmesan.
# What You'll 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
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and rinse under cool running water to halt further cooking. Set aside to drain 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 emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle the Caesar dressing over the top and toss gently until all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Scatter the toasted croutons and remaining shaved Parmesan over the top. Serve immediately.
# Expert Tips:
01 -
- The creamy Caesar dressing uses Greek yogurt instead of heavy mayo, so it feels indulgent without weighing you down.
- Pasta turns a side salad into something genuinely filling, which means nobody asks where the real food is.
02 -
- Rinsing the pasta is essential here because residual heat will turn your beautiful arugula into a sad wilted mess before it reaches the table.
- The dressing thickens as it sits, so if you make it ahead, stir in a splash of water or lemon juice to loosen it before tossing.
03 -
- Make the dressing first and let it sit for ten minutes so the garlic and anchovy flavors bloom and mellow into something richer.
- Toast your own croutons from stale bread in a hot skillet with olive oil and a pinch of salt, it takes five minutes and is transformationally better than anything from a box.