Arugula Pasta Caesar Salad (Printable)
Peppery arugula and short pasta tossed in a creamy Caesar-style dressing with cherry tomatoes and shaved Parmesan.
# 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 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
# 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 allow to cool 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 ground black pepper to taste.
03 - In a large salad bowl, toss together the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle the Caesar dressing over the top and gently toss until all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Finish with toasted croutons and the remaining shaved Parmesan. Serve immediately while the pasta is still cool and the greens are fresh.
# Expert Tips:
01 -
- The arugula brings a wasabi like kick that makes boring lettuce based Caesars feel flat forever after.
- It comes together in the time it takes your pasta water to boil, which on a weeknight is basically magic.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will wilt the arugula into a sad puddle before you even sit down.
- If you are going vegetarian, check your Parmesan label because many are made with animal rennet, and skip the anchovies entirely.
03 -
- Let the dressing sit in the fridge for even ten minutes before using it, because the garlic and Parmesan need that time to bloom and deepen.
- Using your hands to toss is the real secret because you can feel when every leaf and noodle is coated without crushing anything delicate.