Arugula Pasta Caesar Salad (Printable)
Peppery arugula with al dente pasta, cherry tomatoes, shaved Parmesan and a creamy Caesar-style dressing.
# What You'll 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 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 through a colander and rinse under cool running water to halt further cooking. Set aside and let drain completely.
02 - While the pasta cooks, combine 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 fresh.
# Expert Tips:
01 -
- The creamy yogurt based dressing is lighter than traditional Caesar but somehow even more addictive.
- It comes together in the time it takes to boil pasta, which means dinner on the table in under thirty minutes.
02 -
- Rinsing the pasta under cool water is essential here because warm pasta will turn your arugula into a soggy mess.
- The dressing thickens as it sits in the fridge, so if you make it ahead, stir in a splash of water or lemon juice before tossing.
03 -
- Make extra croutons, they always disappear first and you will wish you had more.
- Massage the arugula gently with a tiny drizzle of olive oil before adding it to the bowl, it softens the peppery bite just enough.