Caesar's Pasta Salad
You will love the variety of textures in this crowd-pleasing pasta salad: al dente pasta, creamy dressing, crunchy croutons and crisp romaine lettuce.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 135
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 135
Croutons:
3 cups 1/3-inch-diced day-old bread
2 tablespoons olive oil
Dressing:
1/2 cup freshly grated parmesan
1/4 teaspoon kosher salt
1 cup freshly grated parmesan
1/2 cup reduced-fat buttermilk
1/4 cup reduced-fat greek yogurt
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
Salad:
2 hearts of romaine lettuce, cut into 1/3-inch pieces
2 ears of corn, kernels removed
8 ounces tricolored fusilli, cooked and cooled
Directions:
For the croutons: Preheat the oven to 400 degrees F.
On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.
Source: foodnetwork.com
On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
