Fusilli Caesar Salad

Serves: 4

The best caesar salad with a secret ingredient – Hawaiian bread croutons! It’s so good, you’ll want to eat all of the croutons first!

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8 ounces fusilli pasta
6 cups chopped Romaine lettuce
1/4 cup grated Parmesan cheese
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 package (12-count) king’s hawaiian original hawaiian sweet dinner roll, diced into 1-inch cubes
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 anchovy fillet, rinsed, dried and chopped, optional
2 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste


Preheat oven to 400 degrees F.

In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.

Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.

To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.

To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.

Serve immediately, garnished with croutons.

Source: damndelicious.net

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