Arugula Pasta Caesar Salad (Printable version)
Peppery arugula tossed with short pasta, cherry tomatoes, shaved Parmesan and a creamy Caesar-style dressing.
# What you need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (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 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:
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 the cooking process. Set aside and let cool 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 cheese, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and emulsified. Season with salt and 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 toasted croutons and the remaining shaved Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The creamy dressing comes together in about two minutes with ingredients you probably already have hiding in your fridge door.
- It hits every texture you want: peppery greens, chewy pasta, crunchy croutons, and that salty Parmesan shaved over the top.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will turn your arugula into a sad wet puddle within minutes.
- Toss the salad with the dressing right before serving because even sturdy arugula cannot sit in Caesar dressing for more than fifteen minutes without going limp.
03 -
- Toast your own croutons from day old bread with a drizzle of olive oil and a pinch of garlic powder at 190 degrees C for about eight minutes.
- Let the cooked pasta cool completely before adding the arugula because even slightly warm pasta will cause the leaves to shrink and darken.