Caesar's Pasta Salad

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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3 cups 1/3-inch-diced day-old bread

2 tablespoons olive oil 

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 


2 hearts of romaine lettuce, cut into 1/3-inch pieces

2 ears of corn, kernels removed 

8 ounces tricolored fusilli, cooked and cooled


  1. For the croutons: Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.

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