Arugula Pasta Caesar Salad (Printable)
Peppery arugula and al dente pasta with cherry tomatoes, shaved Parmesan and a creamy Caesar-style dressing.
# What You Need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Salad
02 - 4 cups baby arugula (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 tbsp mayonnaise
07 - 2 tbsp plain Greek yogurt
08 - 2 tsp Dijon mustard
09 - 1 clove garlic, minced
10 - 2 tsp fresh lemon juice
11 - 2 tsp Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp extra virgin olive oil
15 - Salt and black pepper, to taste
# How To Make It:
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 cooking. Set aside to 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 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 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 pasta is fresh and the greens are crisp.
# Expert Suggestions:
01 -
- The dressing comes together in about two minutes with ingredients you probably already have hiding in your fridge door.
- It lands right in that sweet spot between salad and pasta, so nobody at the table argues about whether its enough food.
- Arugula wilts slightly into the warm pasta and creates this incredible just dressed texture you cannot get from lettuce.
02 -
- Rinsing the pasta is essential here because residual heat will turn your arugula into a sad wilted puddle before anyone takes a bite.
- Make the dressing up to three days ahead and keep it in a jar in the fridge, but always let it come to room temperature and whisk again before using.
03 -
- Toss the dressing with the pasta first, then fold in the arugula at the very end so it barely wilts and stays vibrant green.
- Croutons made from day old bread toasted in olive oil and garlic powder will always outperform anything from a box.