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Caesar Patsa Salad

Caesar Pasta Salad

Creamy Caesar dressing tossed with short pasta, crisp romaine, lemon juice, and Parmesan. Light, fresh, and perfect for meal prep, picnics, or a summery side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 Servings
Course: Salad
Ingredients Equipment Method

Ingredients
  

For the Homemade Caesar Dressing
  • ½ cup Mayo
  • 1 clove Garlic minced
  • 2 tsp Dijon mustard
  • 2 tsp Lemon juice
  • 2 tsp Worcestershire sauce
  • ¼ cup Grated parmesan cheese
  • Salt and pepper to taste
  • Splash of olive oil or milk to thin, optional
For Pasta Salad
  • 8 oz Casarecce pasta or other short pasta like fusilli, rotini, penne, or farfalle
  • 1-2 tbsp Lemon juice
  • 1-2 tbsp Olive oil
  • 1 Large head of romaine lettuce chopped
  • ⅓ cup Homemade Caesar dressing
  • ¼ cup Grated parmesan cheese
  • Croutons or toasted breadcrumbs optional
  • Fresh cracked pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Knife and cutting board
  • Spoon or salad tongs

Method
 

For the Homemade Caesar Dressing
  1. In a small bowl, whisk together mayo, garlic, Dijon mustard, lemon juice, Worcestershire sauce, and grated Parmesan until smooth. Season with salt and pepper. If the dressing feels too thick, whisk in a splash of milk or olive oil until you reach your preferred consistency. Refrigerate until ready to use.
For the Pasta Salad
  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cool water to stop cooking.
  2. Add Lemon & Olive Oil
    While the pasta is still slightly warm, toss it with lemon juice and olive oil. This step keeps the noodles from sticking and adds a fresh, citrusy layer of flavor.
  3. Toss the Salad
    In a large bowl, combine the cooked pasta, chopped romaine, homemade Caesar dressing, and grated Parmesan. Mix gently until everything is coated.
  4. Serve
    Top with croutons or toasted breadcrumbs for crunch, and finish with cracked black pepper. Serve chilled or at room temperature.