Name: Caesar’s Pasta Salad
Cook time: 15 min
Total time: 15 min
Yield: 6 - 8 servings
Ingredients: 3 cups ⅓-inch-diced day-old bread; 2 Tbsp olive oil; ½ cup freshly grated Parmesan; ¼ tsp kosher salt; 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; 2 hearts of romaine lettuce, cut into 1/3-inch pieces; 2 ear of corn, kernels removed; 8 oz tricolored fusilli, cooked and cooled

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.

ingredients

Croutons

cups ⅓-inch-diced day-old bread

Tbsp olive oil

cup freshly grated Parmesan

tsp kosher salt

Dressing

cup freshly grated Parmesan

cup reduced-fat buttermilk

cup reduced-fat Greek yogurt

cup extra-virgin olive oil

tsp kosher salt

tsp freshly ground black pepper

cloves garlic, smashed and peeled

Salad

hearts of romaine lettuce, cut into 1/3-inch pieces

ear of corn, kernels removed

oz tricolored fusilli, cooked and cooled

Ingredient Substitution Guide

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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Caesar’s Pasta Salad