When I get in a pasta salad rut, one of my favorite ways to break out of it is to make pasta salad modeled after one of my favorite green salads. Cobb Pasta Salad and Greek Pasta Salad are two favorites. I’m almost always pleased with the outcome, probably because there are so few ingredients or flavors that I don’t like with pasta. Pasta is like a blank canvas you can use to let your creativity run free.
This Caesar Pasta Salad is modeled after my Caesar Coleslaw and it is a delicious and satisfying pasta salad. During the summer months, I love the nice crispy crunch of the romaine lettuce in a Caesar salad. There’s something so refreshing about it. I add enough romaine to this dish so you know it’s there, but not so much that it overtakes the pasta.
I make a creamy Caesar dressing from mayonnaise, sour cream, lemon juice, garlic, and a few minced anchovies. You can leave the anchovies out if you really object to them. I add a big handful of grape tomatoes and they, along with the romaine lettuce and a sprinkling of chopped green onions, make the salad fresh and bright. A few croutons on top give some crunch and add a finishing Caesar salad touch.
Toss in a few diced grilled chicken breasts and you have yourself not just a crowd-pleasing side dish, but a dish that works as a light summer meal.
See how easy this recipe is to make. Watch the short video below.
Caesar Pasta Salad
Ingredients
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 clove large garlic, pressed
- 2 tablespoons lemon juice
- 2 anchovies, finely minced
- 1 teaspoon Worcestershire sauce
- 1 pound penne pasta, cooked until al dente and rinsed with cool water
- 6 leaves large Romaine lettuce, thinly sliced
- 1 1/2 cups grape tomatoes
- 4 green onions. green parts sliced
- 1/2 cup finely shredded Parmesan cheese
- 1/2 teaspoon ground black pepper
- 2 grilled chicken breasts, diced
- 1 1/2 cups croutons
Instructions
- In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
- Toss half of the dressing with the pasta and refrigerate for 30 minutes.
- Mix in remaining ingredients including the remaining dressing and serve.
Notes
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For More Pasta Salad Recipes Follow my Pasta Salad Pinterest Board
More Pasta Salad Favorites
Disclosure: This post contains affiliate links.
If I were to make this ahead of time for a camping trip would the romaine get wilted?
I would keep the romaine separate and toss it in just before serving.
I had to drop a line to tell you this dressing is FABULOUS. I wanted to take a bath in it.
LOL. So glad you enjoyed it!
found this a few weeks ago on Pinterest, made it & love it! It’s one of my hubby’s new favorites & it’s now in the summer rotation. Thanks for a great idea!!
So glad you enjoyed it! ๐
This was amazing! The dressing tasted flavorful and though I did tweak it (1/2 cup more parmesean cheese and an additional chicken breast), that doesn’t change the fact that the recipe as is was awesome! Glad I found this ok Pinterest
Go glad you enjoyed it Kim! More cheese and meat sounds like a good idea to me! ๐
Just a suggestion – saw Bobby Flay make a pasta salad where he aadded half the dressing to HOT drained pasta, then chilled. The dressing really soaks into the pasta and you don’t lose the starch via rinsing with water. The starch helps dressings and sauces stick to the pasta. Make all my rice and pasta salads this way now.
I just made this for a family reunion! OMG, this is so delicious…it is now my new “go to” pasta salad.
This looks yummy and very light. Putting this on a future Menu Plan Monday
This is a beautiful salad. I don’t keep anchovies in my pantry but I do have anchovy paste in my fridge as well as a tube of tomato paste. Very handy when small amounts are needed.
Will it taste ok without the anchovies?
Yes, you can leave out the anchovies. You may want to add a little extra salt though since anchovies are very salty.
This recipe looks amazing! Have printed it out to make soon, perhaps this weekend!
Hope you enjoy it Marilyn!