Arugula Pasta Caesar Salad (Printer-friendly)
Arugula, short pasta, cherry tomatoes, and shaved Parmesan tossed in a tangy, creamy Caesar-style dressing.
# What You Need:
→ Pasta
01 - 8 ounces short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (about 3.5 ounces)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons
→ Caesar Dressing
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 2 teaspoons Dijon mustard
09 - 1 clove garlic, minced
10 - 2 teaspoons fresh lemon juice
11 - 2 teaspoons Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tablespoons extra virgin olive oil
15 - Salt and black pepper, to taste
# How to Make It:
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 to drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovy fillets if using, grated Parmesan cheese, and olive oil in a small bowl. Whisk vigorously until smooth and emulsified. Season with salt and freshly ground 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 cheese. 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. Garnish with the toasted croutons and the remaining shaved Parmesan cheese. Serve immediately while the croutons are still crisp.
# Expert Tips:
01 -
- The creamy yogurt and mayo dressing clings to every ridge of short pasta, making each forkful surprisingly luxurious for a salad.
- Arugula brings a wild, peppery kick that iceberg lettuce could never dream of achieving.
02 -
- Rinsing the pasta is essential here because you want the noodles cool and separated, not sticky and gummy from residual starch.
- Taste the dressing before adding salt because the anchovies, Parmesan, and Worcestershire together can be deceptively salty.
03 -
- Toast your own croutons from day old bread tossed with olive oil and a pinch of garlic powder at 190 degrees C for about ten minutes.
- Let the dressing sit for ten minutes before using so the garlic and anchovy flavors fully bloom and meld together.