This Caesar Pasta Salad is one you’ll want to make right away. It’s a fresh and hearty salad packed with crisp romaine lettuce, tuscan kale and tender pasta, all tossed in a rich and tangy homemade creamy Caesar dressing. Crunchy sourdough croutons and plenty of shaved parmesan take it to the next level.
This salad is perfect for lunch or dinner and makes a great dish to bring to a summer BBQ or serve at a family gathering. With its bold flavors and satisfying texture, it’s sure to be a crowd pleaser!
If you are looking for more pasta salad recipes, check out our: Tortellini Pasta Salad, Pasta Fresca, Orecchiette Pasta Salad, or Caprese Pasta Salad.
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Why We Love This Recipe
- Classic flavor: This salad has everything you love about a classic Caesar salad, from the rich, tangy dressing to the crisp romaine and crunchy croutons. The addition of pasta makes it even more satisfying while keeping that bold, garlicky Caesar taste.
- Simple: With just a few fresh ingredients and easy steps, this salad comes together quickly. It’s perfect for a quick meal, a side dish or a no-fuss option for gatherings.
- Customizable: Add grilled chicken, shrimp or extra veggies to make it your own. Whether you switch up the greens or use a different pasta, the classic Caesar flavors will still shine.
Ingredients
Here are the ingredients you will need for this great recipe:
- Romaine: I like chopped romaine hearts in this salad.
- Kale: Use Tuscan (Lacinato) kale, chopped, for a tender texture.
- Olive oil: Use extra virgin olive oil for the best flavor.
- Sourdough bread: Torn into pieces to make homemade croutons.
- Pasta: Small pasta like rotini, cavatappi or bow-tie pasta works best. Cook and cool to room temperature before using.
- Parmesan cheese: Use freshly grated for the dressing and shaved for topping.
- Lemon: Use freshly juiced lemon for the dressing.
- Garlic: Use fresh minced or finely grated for the dressing.
- Mayonnaise: Mayo gives the creamy dressing its signature texture. You can substitute with greek yogurt for a lighter option.
- Anchovy paste: I highly recommend using anchovy paste for homemade caesar dressing! It doesn't taste fishy at all; rather, it enhances the flavor of the dressing.
- Dijon mustard: Mustard gives the dressing a delicious zing of flavor! Use your favorite brand of mustard.
See recipe card below for quantities.
Instructions
Let's make this easy Caesar pasta salad recipe together!
- Step 1: Preheat the oven to 350°F. Toss the torn sourdough bread with olive oil and spread it on a lined baking sheet. Bake for 10-15 minutes, until golden and crispy.
- Step 2: In a large bowl, whisk together lemon juice, minced garlic, grated parmesan, mayonnaise, anchovy paste, and Dijon mustard until smooth.
- Step 3: Add the chopped romaine, kale and cooked pasta to the bowl with the dressing. Toss well to coat everything evenly.
- Step 4: Top the salad with shaved parmesan and homemade croutons. Serve immediately and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this simple dish:
- Use freshly grated parmesan: Pre-grated parmesan can be dry and less flavorful. Grating it fresh gives the dressing a smoother, richer texture and enhances the overall taste.
- Cook the pasta al dente: Slightly undercook the pasta so it holds its shape and doesn’t become mushy when tossed with the dressing. Rinse it under cold water after cooking to stop the cooking process.
- Make the dressing in advance: The flavors develop even more if you let the dressing sit for 30 minutes or so before tossing it with the salad.
Top Tip
Massage the kale: If you prefer a more tender texture, gently massage the chopped kale with a little olive oil before adding it to the salad. This helps break down its toughness and makes it more enjoyable.
Equipment
Here is some kitchen equipment you will need for this delicious recipe. You can find all of these products on Amazon.
- Large bowl: Use a large bowl to serve this salad. I love this one!
- Baking sheet: Every home cook needs a reliable baking sheet. If you're looking for an upgrade, this set of two is a great option—perfect for making crispy croutons and so many other recipes!
Substitutions and Variations
Here are some common recipe substitutions and variations for this Italian pasta salad.
- Greens: Swap out the romaine and kale for other greens like spinach, arugula or even mixed greens.
- Pasta: Use any short pasta shape like penne, fusilli or farfalle if rotini isn’t available.
- Sourdough bread: If you don’t have sourdough, you can use any crusty bread, or even store-bought croutons for a quicker option.
- Anchovy paste: If you're not a fan of anchovy paste, you can skip it or replace it with a dash of Worcestershire sauce for a similar umami flavor.
- Parmesan cheese: Try swapping parmesan for pecorino Romano or asiago for a different twist on the cheese flavor.
- Additions: Add grilled chicken breasts, shrimp, store-bought rotisserie chicken, or crispy bacon for extra protein, or toss in some cherry tomatoes for a pop of color. A sprinkle of fresh black pepper makes a perfect finishing touch.
Frequently Asked Questions
Yes, the dressing can be made ahead of time and stored in an airtight container in the fridge for up to 2-3 days. This actually allows the flavors to meld together even more, making it extra delicious when you're ready to toss the salad.
Absolutely! You can use any short pasta like penne, fusilli or farfalle. Just be sure to cook it al dente, so it holds up well when tossed with the dressing.
Yes, you can easily add protein to make this salad a full meal. Grilled chicken, shrimp or crispy bacon are all great options that pair well with the Caesar dressing. You can also add grilled tofu or chickpeas for a vegetarian protein option.
Storage
Here are storage and reheating instructions for this pasta salad:
Refrigerator Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the croutons separate to prevent them from getting soggy.
Freezer Storage: This recipe is not ideal for freezing, as the dressing and croutons won’t hold up well once thawed. It's best enjoyed fresh or stored in the fridge for a short period.
More Recipes
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What to Serve With
These are my favorite dishes to serve with this Caesar Pasta Salad:
The Best Caesar Pasta Salad Recipe
Ingredients
For the salad:
- 4 cups Romaine lettuce chopped
- 2 cups Tuscan Kale chopped
- 2 tablespoons Extra virgin olive oil
- 2 large slices Sourdough bread ripped
- 2 cups cooked small pasta like rotini
- Shaved parmesan cheese for serving
For the caesar dressing:
- 1 lemon juiced
- 1 clove garlic minced
- ⅓ cup freshly grated parmesan cheese
- ¼ cup mayonnaise
- 1 tablespoon Anchovy paste
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350F. Toss sourdough bread pieces in extra virgin olive oil and arrange on a lined baking sheet. Bake for 10-15 minutes, until golden brown.
- In a large bowl, combine lemon juice, garlic, parmesan cheese, mayonnaise, anchovy paste, and dijon mustard. Whisk well.
- Add romaine lettuce, tuscan kale, and cooked pasta to the bowl and toss well.
- Top with shaved parmesan cheese and croutons. Serve and enjoy.
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