Arugula Pasta Caesar Salad (Printable)
Peppery arugula and short pasta tossed with creamy Caesar-style dressing, Parmesan, tomatoes and croutons.
# What You 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 tbsp mayonnaise
07 - 2 tbsp plain Greek yogurt
08 - 2 tsp Dijon mustard
09 - 1 clove garlic, minced
10 - 2 tsp fresh lemon juice
11 - 2 tsp Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp 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 boil. Cook the pasta according to package directions until al dente. Drain through a colander and rinse under cool water to halt cooking. Set aside.
02 - While the pasta cooks, combine mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until smooth and emulsified. Season with salt and pepper to taste.
03 - In a large mixing 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 evenly coated.
04 - Transfer to a serving platter or divide among individual plates. Garnish with toasted croutons and the remaining shaved Parmesan. Serve immediately.
# Expert Advice:
01 -
- The dressing comes together in one bowl with no blender required and tastes better than anything from a bottle.
- It travels beautifully for picnics and potlucks because the arugula holds up without wilting immediately.
02 -
- Rinsing the pasta under cold water is essential here because warm pasta will wilt the arugula into a sad puddle within minutes.
- The dressing thickens in the fridge so if you make it ahead, stir in a splash of water or extra lemon juice before tossing.
03 -
- Let the dressing sit for ten minutes before using so the garlic and anchovy flavors bloom and meld together.
- Toasting your own croutons from stale bread with a drizzle of olive oil and a pinch of salt at 190 degrees Celsius for eight minutes is a game changer.