Arugula Pasta Caesar Salad (Print Version)
Peppery arugula and tender pasta tossed in a creamy lemon-Parmesan dressing for a satisfying lunch or light dinner.
# What You Need:
→ Pasta
01 - 8 ounces short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (about 3.5 ounces)
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 in a colander and rinse under cool running water to halt the cooking process. Set aside and let drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, 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 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. Garnish with the toasted croutons and the remaining shaved Parmesan. Serve immediately while the pasta is still cool and the greens are crisp.
# Expert Tips:
01 -
- It straddles the line between salad and pasta in a way that satisfies both cravings at once, which is honestly rare.
- The dressing comes together in about two minutes with stuff you probably already have lurking in your fridge door.
02 -
- Rinsing the pasta under cold water is not heresy here, it stops the cooking and cools it enough that the arugula will not wilt into sadness.
- Making the dressing even thirty minutes ahead lets the garlic mellow and the flavors marry in a way that tastes noticeably better.
03 -
- Save a spoonful of the pasta cooking water before you drain, and if the dressing feels too thick later a splash of that starchy water thins it perfectly without diluting flavor.
- Toast your own croutons from stale bread with a drizzle of olive oil and a pinch of garlic powder for three minutes in a hot pan, because store bought ones are fine but homemade ones make people think you are a genius.