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Caesar’s Pasta Salad

Caesar's Pasta Salad
COOK TIME
15 min
YIELDS
6 - 8 servings

Half Caesar salad, half cold pasta salad and one hundred per cent the perfect hot day lunch.

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Ingredients

Croutons

3
cups ⅓-inch-diced day-old bread
2
Tbsp olive oil
½
cup freshly grated Parmesan
¼
tsp kosher salt

Dressing

1
cup freshly grated Parmesan
½
cup reduced-fat buttermilk
¼
cup reduced-fat Greek yogurt
¼
cup extra-virgin olive oil
½
tsp kosher salt
¼
tsp freshly ground black pepper
2
cloves garlic, smashed and peeled

Salad

2
hearts of romaine lettuce, cut into 1/3-inch pieces
2
ear of corn, kernels removed
8
oz tricolored fusilli, cooked and cooled
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Directions

Step 1

For the croutons: Preheat the oven to 400°F.

Step 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.

Step 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 flavours marry for 5 minutes.

Step 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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My rating for Caesar’s Pasta Salad
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