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Caesar Pasta Salad

Mains

Your favorite summer dinner is here. Crisp romaine and cooked pasta make for a perfect cold salad on those hot sunny days.

Servings: 4-6

Time: 45 mins


Ingredients

Caesar Dressing

  • 4 garlic cloves, minced
  • 3 tbsp greek yogurt
  • 2 tbsp parmesan cheese
  • 1 tbsp dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp anchovy paste
  • 1/2 lemon, juiced
  • salt and pepper
  • 1/3 cups olive oil 

Salad

  • 2-3 slices sourdough bread, torn in smaller pieces
  • 1 tbsp unsalted butter
  • 10-12 cups romaine lettuce
  • salt and pepper
  • 1/3 cups finely grated parmesan cheese
  • 1/3 cups shaved parmesan cheese
  • 1-2 cups cooked pasta

Process

  1. For dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until combined well. With the processor still on, stream in the olive oil until creamy. (Store any extra sealed in the fridge for 3-4 days; stir before using.)

  1. Heat butter in a skillet over medium heat. Add bread, and pinch of salt. Cook, tossing often, until they are browned and crisped. 

  2. Toss lettuce in a large bowl with pinch of salt and pepper. Drizzle with a few tablespoons of dressing; add grated parmesan and toss well to coat.  Add cooked pasta and toss, adding more dressing to taste, until it's well-coated.

  3. Top with the shaved parmesan and the sourdough croutons. 


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