Name: Caesar Pasta Salad
Yield: Makes 6 main-course servings
Ingredients: 3 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons anchovy paste; 1 large garlic clove, minced; 1/2 cup extra-virgin olive oil; 1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained; 1 romaine heart, chopped (6 cups); 2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups); 1 cup croutons (optional)

Active time: 15 min Start to finish: 30 min

Recipe information

Yield
Makes 6 main-course servings

Ingredients

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons anchovy paste

1 large garlic clove, minced

1/2 cup extra-virgin olive oil

1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained

1 romaine heart, chopped (6 cups)

2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)

1 cup croutons (optional)

Preparation

Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.

TagsPasta Salad Pasta Caesar Salad Salad Farfalle American Lemon Citrus Fruit Anchovy Fish Seafood Romaine Lettuce Leafy Greens Vegetable Parmesan Cheese Dairy Side Lunch Dinner Nut Free 30 Minutes or Less No-Cook Gourmet

Recipe notes

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