Arugula Pasta Caesar Salad (Print Version)
Peppery arugula and al dente pasta tossed with a creamy Caesar-style dressing, cherry tomatoes and Parmesan.
# What You'll Need:
→ Pasta
01 - 8 ounces short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (about 3.5 ounces)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons
→ Caesar Dressing
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 2 teaspoons Dijon mustard
09 - 1 clove garlic, minced
10 - 2 teaspoons fresh lemon juice
11 - 2 teaspoons Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tablespoons 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 rolling boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to halt further cooking. Set aside and let drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovy fillets (if using), grated Parmesan cheese, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and freshly ground black pepper to taste.
03 - In a large salad 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 all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Finish with the toasted croutons and remaining shaved Parmesan scattered over the top. Serve immediately while the pasta is still slightly cool and the greens are crisp.
# Expert Advice:
01 -
- It solves the eternal problem of wanting a Caesar salad but also needing actual food in your body, thanks to the pasta making it genuinely filling.
- The creamy tangy dressing comes together in a bowl with a whisk and zero fancy equipment, which means weeknight dinner wins without the drama.
02 -
- Rinsing the pasta is essential here because residual heat will turn your arugula into a sad wilted puddle before you even sit down to eat.
- Taste the dressing before adding salt, since the Parmesan and Worcestershire are already quite salty and you can always add more but cannot take it away.
03 -
- Let your pasta cool completely before adding the arugula, because even slightly warm noodles will cause the greens to sweat and the dressing to thin out.
- A shower of fresh cracked black pepper right at the end wakes up every flavor on the plate and makes the whole dish sing.