Arugula Pasta Caesar Salad (Printable)
Peppery arugula and al dente pasta tossed with cherry tomatoes, shaved Parmesan and creamy Caesar dressing.
# What You’ll Need:
→ Pasta Base
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Salad Components
02 - 4 cups baby arugula (about 3.5 oz)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons
→ Caesar Dressing
06 - 2 tbsp mayonnaise
07 - 2 tbsp plain Greek yogurt
08 - 2 tsp Dijon mustard
09 - 1 clove garlic, minced
10 - 2 tsp fresh lemon juice
11 - 2 tsp Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp extra virgin olive oil
15 - Salt and black pepper, to taste
# Directions:
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 anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and emulsified. Season with salt and freshly cracked 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. Scatter the toasted croutons and remaining shaved Parmesan over the top. Serve immediately while the pasta is still slightly cool and the greens are crisp.
# Expert Suggestions:
01 -
- The pasta makes this substantial enough to stand alone as a meal without feeling heavy.
- That homemade Caesar dressing comes together in about two minutes and tastes leagues better than anything from a bottle.
02 -
- Rinsing the pasta is essential here because residual heat will wilt the arugula into a sad, slimy mess before you even sit down to eat.
- This salad does not keep well overnight since the croutons soften and the arugula releases water, so only dress what you plan to eat immediately.
03 -
- Use the largest bowl you own for tossing, because overcrowding leads to uneven dressing distribution and pasta that clumps together.
- A microplane grater makes quick work of the garlic and anchovies, helping them dissolve invisibly into the dressing rather than sitting in noticeable chunks.