Arugula Pasta Caesar Salad (Printable version)
Peppery arugula and short pasta tossed with creamy Parmesan dressing, cherry tomatoes and crunchy croutons.
# Ingredient list:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Salad Base
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 to drain 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, and olive oil in a small bowl. Whisk vigorously until smooth and emulsified. Season with salt and 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 toss gently until all components are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Sprinkle the toasted croutons and remaining shaved Parmesan over the top. Serve immediately while the croutons are still crisp.
# Expert Tips:
01 -
- The creamy dressing clings to every ridge of the pasta, making each bite feel indulgent without being heavy.
- It comes together in the time it takes to boil water, which means less stress and more eating.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will wilt the arugula into a sad, soggy mess within minutes.
- Taste the dressing before adding salt because the anchovies and Parmesan are already quietly doing that job for you.
03 -
- Let the dressing sit for ten minutes before using so the garlic and anchovy flavors meld and mellow into something rounder and more cohesive.
- Shave your Parmesan straight from the block with a vegetable peeler for those beautiful, translucent curls that make the finished dish look effortless.