P. Powel
Ingredients
- - 8 oz. rotini pasta
- - 4-6 cups romaine lettuce washed and chopped
- - 1 cup shaved Parmesan plus more for serving
- - 1 4.5 oz. bag Caesar-flavored croutons
- - Black pepper and salt to taste
- - Optional add-ons: tomatoes avocado, chicken, bacon crumbles
- Caesar Dressing:
- - 3/4 cup Greek yogurt
- - 1/2 cup fresh Parmesan cheese grated
- - 1/4 cup olive oil
- - 3 Tbsp. freshly squeezed lemon juice
- - 2 tsp. anchovy paste
- - 2 tsp. Dijon mustard
- - 2 cloves garlic finely minced
- - 1 tsp. Worcestershire sauce
- - Salt and pepper to taste
Instructions
- Cook the pasta al dente according to package directions. Drain and rinse under cold water. Add to a large salad bowl.
- To the pasta, add the chopped romaine, Parmesan, croutons, salt, and pepper.
- Whisk together the yogurt, Parmesan cheese, lemon juice, anchovy paste, Dijon, garlic, Worcestershire, salt, and pepper. Slowly whisk in the olive oil until emulsified. Add a touch of water if needed to thin out the dressing. Alternatively, use a food processor for an ultra-smooth and creamy dressing.
- Toss the salad with the desired amount of dressing. Taste and adjust salt and pepper as needed.
- Serve immediately and enjoy!
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Notes
- Caesar dressing: You can make the dressing from scratch or use a good-quality store-bought Caesar dressing if you're short on time.
- Croutons: Caesar-flavored croutons add a delicious crunch, but any type of croutons will work.
- Romaine lettuce: The crispy, fresh flavors of romaine hearts complement the salad and hold up well with the rotini pasta.
- Croutons: Caesar-flavored croutons add a delicious crunch, but any type of croutons will work.
- Romaine lettuce: The crispy, fresh flavors of romaine hearts complement the salad and hold up well with the rotini pasta.
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