Arugula Pasta Caesar Salad (Print)
Creamy Caesar dressing coats arugula, pasta, cherry tomatoes and croutons for a vibrant, easy main.
# Ingredient List:
→ Pasta
01 - 9 oz short pasta (rotini, penne, or fusilli)
02 - Salt, for pasta water
→ Salad
03 - 4 cups fresh arugula, washed and dried
04 - 1 cup cherry tomatoes, halved
05 - ½ cup shaved Parmesan cheese
06 - 1 cup homemade or store-bought croutons
→ Caesar Dressing
07 - ½ cup mayonnaise
08 - ¼ cup grated Parmesan cheese
09 - 1 tablespoon fresh lemon juice
10 - 2 teaspoons Dijon mustard
11 - 1 teaspoon Worcestershire sauce
12 - 1 garlic clove, minced
13 - 2 tablespoons extra-virgin olive oil
14 - Salt and black pepper, to taste
# How-To Steps:
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 through a colander and rinse briefly under cold running water to halt cooking and cool the pasta completely.
02 - While the pasta cooks, combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil in a mixing bowl. Whisk vigorously until smooth and emulsified. Season with salt and black pepper to taste, adjusting as needed.
03 - In a large serving bowl, layer the cooled pasta, fresh arugula, halved cherry tomatoes, and croutons. Toss gently to distribute the components evenly.
04 - Drizzle the Caesar dressing over the salad and toss with salad servers until every element is thoroughly coated. Finish with shaved Parmesan cheese scattered across the top. Serve immediately while the croutons remain crisp.
# Expert Suggestions:
01 -
- The peppery bite of arugula cuts right through the richness of Caesar dressing in a way regular lettuce never could.
- Pasta turns this from a side dish into something genuinely filling without much extra effort.
02 -
- Rinsing the pasta under cold water is essential here because warm pasta will wilt the arugula into a sad wet mess within minutes.
- Add the croutons at the very last second if you are not serving immediately, otherwise they soften into soggy breadcrumbs.
03 -
- Making croutons from stale bread tossed in olive oil and garlic powder at 190 degrees C for ten minutes will make you question why you ever bought them.
- A teaspoon of anchovy paste blended into the dressing transforms it from good to something people will actually ask you about later.