Caesar Pasta Salad with Sourdough Croutons and Greek Yogurt Dressing Recipe
A refreshing and flavorful Caesar Pasta Salad combining crisp romaine lettuce, cooked pasta, and crunchy homemade sourdough croutons, tossed in a creamy Greek yogurt Caesar dressing. Perfect as a light meal or side dish, this salad is easy to prepare and can be customized with added proteins like chicken or salmon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salad
- 2 to 3 slices sourdough bread, torn into pieces
- 1 tablespoon unsalted butter
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper, to taste
- ⅓ cup finely grated parmesan cheese
- ⅓ cup shaved parmesan cheese
- 1 to 2 cups cooked pasta (such as fusilli or penne)
For the Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Instructions
- Make the Croutons: Heat butter in a skillet over medium heat. Add torn sourdough bread pieces with a pinch of kosher salt. Cook, tossing often, until the bread pieces are golden brown, toasted, and crisp. Remove from heat and set aside.
- Prepare the Dressing: In a food processor or blender, combine minced garlic, Greek yogurt, 2 tablespoons parmesan cheese, Dijon mustard, vinegar, anchovy paste, lemon juice, and salt and pepper to taste. Blend until smooth. With the processor running, slowly drizzle in olive oil to emulsify and form a creamy dressing. Set aside or refrigerate if preparing ahead.
- Toss the Salad: Place chopped romaine lettuce in a large bowl. Sprinkle with a generous pinch of salt and pepper. Drizzle a few tablespoons of the Caesar dressing over the lettuce and add finely grated parmesan cheese. Toss thoroughly to evenly coat the lettuce.
- Add Pasta and Adjust: Add the cooked pasta to the dressed lettuce. Toss everything together, adding more dressing as desired to ensure the salad is well coated and flavorful.
- Finish and Serve: Top the salad with shaved parmesan cheese and the homemade sourdough croutons. Serve immediately with extra dressing and parmesan cheese on the side. Optionally, add grilled chicken, steak, salmon, or chickpeas to make it a more substantial meal.
Notes
- The dressing can be stored in an airtight container in the refrigerator for 3 to 4 days; stir well before using.
- Use any short cooked pasta like penne, fusilli, or rotini for best texture.
- For a vegetarian version, omit anchovy paste or substitute with capers.
- To add protein, top with grilled chicken, steak, salmon, or chickpeas.
- For a crispier crouton, bake the sourdough pieces in the oven at 375°F (190°C) for 8-10 minutes instead of using the skillet method.
