Caesar's Pasta Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 401
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 21
- Sodium
- 502
- Total: 30 min
- Active: 15 min
Ingredients
Croutons:
3 cups 1/3-inch-diced day-old bread
2 tablespoons olive oil
1/2 cup freshly grated Parmesan
1/4 teaspoon kosher salt
Dressing:
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.