Caesar Pasta Salad
This Caesar Pasta Salad brings together all the bold, garlicky, cheesy flavors of a classic Caesar salad and combines them with hearty farfalle pasta for a dish that is satisfying enough to serve as a full meal. Creamy Caesar dressing is tossed with bow tie pasta, crisp romaine lettuce, shaved Parmesan, and crunchy croutons, then brightened with a squeeze of fresh lemon juice. It comes together in under 30 minutes with minimal effort, making it perfect for weeknight dinners, potlucks, or meal prep.
Equipment
- Large pot For boiling pasta, at least 5-quart capacity
- Colander or strainer For draining the cooked pasta
- Large mixing bowl For tossing and serving the salad
- Cutting board For chopping romaine lettuce
- Chef's knife For chopping romaine lettuce
- Measuring cups and spoons For measuring dressing, cheese, croutons, and lemon juice
- Salad spinner (optional) For drying romaine lettuce after washing
- Tongs or large spoon For tossing and serving the salad
- Small bowl (optional) For mixing dressing and lemon juice together before adding to salad
Ingredients
- 12 oz farfalle pasta 340g; bow tie pasta; substitute rotini or penne if needed
- 1/2 cup Caesar dressing 120ml; store-bought or homemade; use a good-quality brand for best results
- 1 tsp lemon juice freshly squeezed preferred; about 1/4 of a small lemon
- 3 cups romaine lettuce loosely packed; chopped into 1 to 1.5-inch pieces; about 1 medium head
- 1/2 cup shaved Parmesan cheese about 40g; shaved, not grated; use a vegetable peeler or buy pre-shaved
- 1 cup croutons about 30g; garlic butter variety recommended; add right before serving to keep crispy
- black pepper to taste; freshly cracked preferred
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. Add the farfalle and cook for 10 to 12 minutes until al dente, stirring once or twice to prevent sticking.
- Drain the pasta in a colander, then rinse under cold running water to stop cooking and cool the pasta completely. Shake off excess water and let it rest for 5 to 8 minutes until fully cooled.
- Wash the romaine leaves under cold water, then dry thoroughly using a salad spinner or paper towels. Chop into bite-sized pieces about 1 to 1.5 inches in size and set aside.
- In a small bowl, stir together the Caesar dressing and lemon juice until combined. Taste and adjust lemon juice as desired.
- Add the cooled pasta to a large mixing bowl, pour the dressing over it, and toss well to coat. Add the chopped romaine and shaved Parmesan and gently toss to combine.
- Season generously with black pepper, add the croutons, and toss gently one final time. Serve immediately, garnished with extra Parmesan if desired.
Notes
- Cool the pasta completely before tossing with the romaine. Warm pasta will wilt the lettuce quickly and make the salad soggy.
- Add croutons last and only right before serving so they stay crispy. If you expect leftovers, store the croutons separately.
- Dry your romaine thoroughly. Wet lettuce causes the dressing to slide off and pool at the bottom. Use a salad spinner or pat dry with paper towels.
- Use shaved Parmesan, not the finely grated kind from a shaker. Shaved cheese gives bigger, more satisfying bites and a better texture throughout the salad.
- Make ahead tip: Cook and cool the pasta up to 24 hours in advance and store it undressed in the fridge. Toss with all the ingredients right before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add a splash of extra Caesar dressing before eating, as the pasta absorbs the dressing over time.
- Add protein: Top with sliced grilled chicken, sauteed shrimp, canned tuna, or sliced hard-boiled eggs to turn this into a complete high-protein meal.
- Homemade Caesar dressing works beautifully here if you prefer it. Make sure it is thick enough to coat the pasta rather than too thin and watery.
- Pasta substitutes: Rotini, penne, or rigatoni all work well. Short pasta shapes with ridges or hollows hold the dressing especially well.
- Do not freeze this salad. The romaine becomes mushy and the pasta texture changes significantly after freezing and thawing.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 52gProtein: 14gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 680mgPotassium: 220mgFiber: 3gSugar: 3gVitamin A: 80IUVitamin C: 10mgCalcium: 20mgIron: 14mg
Tried this recipe?Let us know how it was!