Arugula Pasta Caesar Salad (Printable 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 oz short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (about 3.5 oz)
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 through a colander and rinse under cool running water to halt further cooking. Set aside and let drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and well 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 dressed salad to a serving platter or divide among individual plates. Scatter the toasted croutons and remaining shaved Parmesan over the top. Serve immediately while the croutons are still crisp.
# Expert Tips:
01 -
- The creamy dressing clings to every curve of the pasta, making each bite feel indulgent without being heavy.
- It comes together in the time it takes to boil water, which means less time cooking and more time enjoying the evening.
02 -
- Rinsing the pasta under cold water is not optional here because warm pasta will wilt the arugula into a sad mess within minutes.
- The dressing thickens as it sits in the refrigerator, so if you make it ahead, stir in a splash of water or lemon juice before tossing.
03 -
- Shave your Parmesan with a vegetable peeler straight from a cold block for those perfect thin curls that look effortless.
- Letting the dressing rest for ten minutes before using it gives the garlic and anchovy time to meld into something far greater than their parts.