Mouthwatering Caesar Pasta Salad

I never thought I’d love Caesar salad even more until I tossed it with pasta and made it into a full meal! This Caesar pasta salad combines crispy sourdough croutons and tender rotini with all the tangy, garlicky flavors you crave from the classic, making it perfect for potlucks or an easy weeknight dinner. Trust me, once you try this version, you’ll be making it on repeat all summer long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 30-38 g
• Fat: 60-70 g
• Carbohydrates: 75-95 g

Ingredients

For the croutons:

• 3 slices sourdough (I prefer Boudin sourdough for its tangy flavor)
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 pinch salt

For the salad:

• 12 cups romaine (chopped into 1-inch ribbons)
• 2 cups pasta (I use Barilla rotini to hold the dressing well)
• 1/2 cup parmesan (shaved with a vegetable peeler into thin shards)
• 1/3 cup parmesan (finely grated)
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley (chopped)
• salt to taste
• black pepper to taste

For the dressing:

• 4 garlic cloves (freshly minced for best flavor)
• 3 tbsp yogurt (I use Fage 5% for a thick and creamy texture)
• 3 tbsp parmesan
• 1 tbsp mustard
• 2.5 tsp vinegar
• 1.5 tsp anchovy paste
• 1 lemon (juiced)
• 1/2 cup olive oil

Step 1: Cook the Pasta and Make Croutons in Parallel

• 2 cup pasta
• 1.5 tbsp butter
• 3 slices sourdough
• 1 pinch salt

Start cooking the pasta according to package directions in salted boiling water, as this takes the longest.

While the pasta cooks, melt butter in a large skillet over medium heat.

Cut the sourdough into 1-inch cubes, then add to the melted butter with a pinch of salt.

Toss frequently until the croutons are golden brown and crisp on all sides, about 5-7 minutes.

Remove from heat and let cool on a plate.

I like to let my croutons cool completely so they stay crunchy and don't soften in the salad.

Step 2: Build the Caesar Dressing

• 4 garlic cloves
• 3 tbsp yogurt
• 1/3 cup parmesan
• 1 tbsp mustard
• 2.5 tsp vinegar
• 1.5 tsp anchovy paste
• 1 lemon
• 1/2 cup olive oil
• salt to taste
• black pepper to taste

While the pasta finishes cooking, make the dressing by combining the minced garlic, yogurt, finely grated parmesan, mustard, vinegar, anchovy paste, lemon juice, and a pinch each of salt and black pepper in a blender or food processor.

Blend until smooth, then slowly drizzle in the olive oil while the blender is running to emulsify the dressing and create a creamy, cohesive sauce.

I prefer adding the oil slowly rather than all at once because it helps the dressing emulsify properly and reach that restaurant-quality creamy texture.

Step 3: Finish the Pasta and Assemble the Salad

• cooked pasta from Step 1
• 12 cups romaine
• Caesar dressing from Step 2
• 3 tbsp parmesan
• salt to taste
• black pepper to taste

Drain the cooked pasta and rinse lightly with cold water to stop the cooking and cool it slightly.

In a large serving bowl, combine the chopped romaine with a pinch of salt and black pepper, then add about three-quarters of the Caesar dressing from Step 2 and toss gently to coat.

Add the cooled pasta from this step and the finely grated parmesan (the 3 tbsp portion), then toss everything together until well combined.

The key is not to overdress at this point—you want the salad components to shine through, not be drowning in dressing.

Step 4: Finish and Serve

• 1/2 cup parmesan
• croutons from Step 1
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley
• remaining Caesar dressing from Step 2

Transfer the salad to a serving platter or individual bowls.

Top with the shaved parmesan, cooled croutons from Step 1, red pepper flakes, and chopped fresh parsley for color and freshness.

Serve immediately with the remaining Caesar dressing on the side so guests can add more to their preference.

Mouthwatering Caesar Pasta Salad

Delicious Mouthwatering Caesar Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 1000

Ingredients Method

Ingredients

  

For the croutons

• 3 slices sourdough (I prefer Boudin sourdough for its tangy flavor)
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 pinch salt

For the salad

• 12 cups romaine (chopped into 1-inch ribbons)
• 2 cups pasta (I use Barilla rotini to hold the dressing well)
• 1/2 cup parmesan (shaved with a vegetable peeler into thin shards)
• 1/3 cup parmesan (finely grated)
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley (chopped)
• salt to taste
• black pepper to taste

For the dressing

• 4 garlic cloves (freshly minced for best flavor)
• 3 tbsp yogurt (I use Fage 5% for a thick and creamy texture)
• 3 tbsp parmesan
• 1 tbsp mustard
• 2.5 tsp vinegar
• 1.5 tsp anchovy paste
• 1 lemon (juiced)
• 1/2 cup olive oil

Method

 

1. Start cooking the pasta according to package directions in salted boiling water, as this takes the longest. While the pasta cooks, melt butter in a large skillet over medium heat. Cut the sourdough into 1-inch cubes, then add to the melted butter with a pinch of salt. Toss frequently until the croutons are golden brown and crisp on all sides, about 5-7 minutes. Remove from heat and let cool on a plate. I like to let my croutons cool completely so they stay crunchy and don't soften in the salad.
2. While the pasta finishes cooking, make the dressing by combining the minced garlic, yogurt, finely grated parmesan, mustard, vinegar, anchovy paste, lemon juice, and a pinch each of salt and black pepper in a blender or food processor. Blend until smooth, then slowly drizzle in the olive oil while the blender is running to emulsify the dressing and create a creamy, cohesive sauce. I prefer adding the oil slowly rather than all at once because it helps the dressing emulsify properly and reach that restaurant-quality creamy texture.
3. Drain the cooked pasta and rinse lightly with cold water to stop the cooking and cool it slightly. In a large serving bowl, combine the chopped romaine with a pinch of salt and black pepper, then add about three-quarters of the Caesar dressing from Step 2 and toss gently to coat. Add the cooled pasta from this step and the finely grated parmesan (the 3 tbsp portion), then toss everything together until well combined. The key is not to overdress at this point—you want the salad components to shine through, not be drowning in dressing.
4. Transfer the salad to a serving platter or individual bowls. Top with the shaved parmesan, cooled croutons from Step 1, red pepper flakes, and chopped fresh parsley for color and freshness. Serve immediately with the remaining Caesar dressing on the side so guests can add more to their preference.