Caesar Veggie Pasta Salad Recipes

CAESAR PASTA SALAD

Caesar Pasta Salad image

Caesar Pasta Salad, a creamy summer pasta salad inspired from Caesar Salad with crunchy romaine lettuce, bow-tie pasta, cherry tomatoes, cucumber, and a delicious Caesar salad dressing. With crunch of croutons and buttery parmesan cheese.. this summer pasta salad is dream-come-true for Caesar salad and summer pasta salad lover!It is one of my favorite potluck Pasta Salad. it takes just 20 minutes start to finish. Plus, I love the fact that I have something which everyone can eat in my summer gatherings. Even anyone with egg/fish allergy will not have to stay away from this Caesar Pasta Salad because I dress it in homemade vegetarian Cesar dressing!Honestly, I love to bring something to potlucks which everyone can enjoy. With lots of my friends shifting to vegetarian diet in summers. So, such all-veggie salads fill the gap. Also, there is only that much cooked on grill at a time.. while burgers are grilling, filling salads such as this pasta salad are something everyone like to snack on.So, what do you say? Let's make summers gathering more exciting one bowl at a time! Let's make some Caesar Pasta Salad! Remember, Vegetarian Caesar Salad dressing recipe that I shared a few weeks ago? This Caesar salad uses that as a base. Since Pasta Salads need more creamy base dressing than leafy salads.. I replaced two things in this recipe for more creamy texture. Don't worry both are vegetarian and don't get watery when on potluck buffet table for long. 1) I replaced butter milk from earlier recipe with thick Greek non-fat yogurt. Greek yogurt is healthier and easy way to brighten up creamy dressings without much fat or eggs.2) I also added 1/2 of cup of olive oil veganaise (an egg free alternative to regular mayo). You can also use mayo if you prefer. The above two made a creamy dreamy Caesar salad dressing which works perfect in pasta Caesar salad.To make Caesar Pasta Salad, I start by boiling some water to cook pasta. Different pasta cooks in different time. It is always good to read directions on Pasta Package to ensure it is cooked al-dente. For pasta salads, I like to cook pasta al-dente which means it still has some bite. This way it does not get mushy while cooling down or while sitting in the dressing.Note: Pasta or pasta salad, it is important to season cooking water with generous amount of salt. As pasta cooks, it absorbs water and gets seasoned. If water is well seasoned, cooked pasta will taste delicious own it's own in pasta salad or otherwise it will be bland.So, while pasta cooks, I mix a batch of Caesar dressing. Like I said, for today's recipe, I used all plant-based ingredients which makes this pasta salad fully vegetarian. It does not mean that you can't make chicken Caesar pasta salad with it. Just add some grilled chicken/rotisserie chicken. You can also use this easy all-purpose baked chicken recipe.That's it. Once pasta has cooked and cooled, and dressing is ready. I mix pasta into dressing with tomatoes, cucumber, romaine lettuce, green onions, and some more parmesan cheese. If packing for potluck, I don't mix in croutons and leave those for last minute. Even though croutons stay good and soak in some dressing like a Panzanella Bread Salad.. I still prefer add'em at last for that extra crunch. Speaking of crunch, even though this is a pasta salad.. this salad has lots of crunch. Cucumber, croutons, romaine lettuce! Pure yumm! Isn't it great to update classics? Honestly, Caesar Pasta salad is not an upgrade.. Pasta and Caesar Salad are made for each other. Don't just believe my words. Try it! You will fall in love, how creamy nutty Caesar dressing brings pasta, romaine lettuce and croutons together. I added cherry tomatoes since they are in season and give nice color to pasta salad.. plus cucumber because I love crunch of fresh cucumber in salads. But, you can use many other veggies: celery, carrots, red radish, all will go great.Okay, let me sum up this delicious Pasta Salad recipe quickly:1) A creamy dreamy Caesar Salad - Pasta Salad perfect for summer potlucks or BBQ parties.2) No eggs, no anchovies yet creamy Caesar dressing taste. You will love this one. I promise!3) Good news! This pasta salad is all vegetarian. Make a big batch because every guest will want it. 4) Last but no way the least, just 20 minutes start to finish. Oh, and dressing can be prepared up-to two days in advance.I would love to know, what is you favorite Pasta salad? Leave a comment below and let me know!For all Caesar Salad fans out there, I have a few more delicious variations of Caesar Salad Recipes. Yes, I love regular romaine lettuce and crouton Caesar salad.. but I love to play with lots of flavors around these two quintessential. Here are few of previous yummy recipes:1. Kale Caesar Salad with Parmesan Lace2. Vegetarian Caesar Dressing with Cucumber Caesar Salad3. Chicken Caesar Salad with Chickpea Croutons4. Caesar Pasta Salad. You are already looking at it. :) Isn't it a delicious looking summer salad? I'm loving it!5. few more coming.. anything you want to see? Drop a line. I will be happy to share.Wish you a wonderful day ahead. -Savita

Provided by Savita

Time 20m

Number Of Ingredients 17

Ingredients

1 lbs Pasta, farfalle or penne
2 Lettuce, romaine hearts, chopped
1 and 1/2 Cup Cherry Tomatoes, or heirloom cherry tomatoes, whole not halved
1 Cucumber, hot house, sliced into half moons
3-4 Green Onion, only green parts, thin sliced
1-2 Cup Croutons
1 tbsp Capers
1 tsp Soy Sauce
1/2 Cup Vegenaise, olive oil vegenaise or regular mayonaise
1/3 Cup Yogurt, greek plain low-fat yogurt
3 tbsp Olive Oil, 2 tsp and rest divided
2 tsp Mustard, dijon mustard
2 tbsp Lemon, juice
1 tsp Garlic, 2 cloves, grated
1/2 tsp Black Pepper, freshly cracked
1 tbsp Capers, rough chopped
1/3 Cup Parmesan Cheese, more for serving

Steps:

Cook pasta according to package directions. Once pasta has cooked, run it through cold water, drain well, then transfer it to a wide salad bowl, add 2 tsp oil, toss well and set aside to cool completely.
To make dressing, in a wide salad bowl, add all dressing ingredients i.e. capers, soy sauce, yogurt, olive oil, vegenaise (or mayo if using), mustard, lemon juice, garlic, and black pepper with 1/3 cup parmesan cheese. Mix well with whisk and set aside.
In bowl with dressing, add cooked and cooled pasta, cherry tomatoes, cucumbers, green onion, and romaine lettuce. Toss to coat everything in dressing at the bottom of bowl. Garnish with more parmesan cheese. Serve and enjoy!

CAESAR'S PASTA SALAD

Caesar's Pasta Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.

CAESAR PASTA SALAD

Caesar Pasta Salad image

This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.

Provided by Geoffrey Zakarian

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1/2 loaf ciabatta, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 clove garlic
1 tablespoon capers, drained
3 oil-packed anchovy fillets, drained
2 tablespoons Dijon mustard
1/2 cup grated Parmesan
1/4 cup chardonnay vinegar
1 teaspoon Worcestershire sauce
1/3 to 1/2 cup extra-virgin olive oil
Pinch kosher salt
1 romaine heart, halved lengthwise
2 tablespoons extra-virgin olive oil, plus more for cooking
Kosher salt and freshly ground black pepper
2 cups cooked orecchiette or fusilli pasta, cooled
4 small heads baby Bibb lettuce
2 teaspoons lemon juice
8 fresh basil leaves
1/4 cup grated Parmesan, plus additional for garnishing

Steps:

For the croutons: Preheat the oven to 400 degrees F.
In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.

CAESAR PASTA SALAD

Caesar Pasta Salad image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 (16-ounce box) rotini pasta
1/2 cup creamy Caesar salad dressing
1 lemon, zested and juice
3 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
Freshly ground black pepper
1 cup garlic croutons

Steps:

Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

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