It’s a pasta salad with the salad part amped all the way up! Fusilli Caesar Salad has everything you could want from a classic Caesar salad: fresh and crisp romaine lettuce, homemade crunchy and zesty croutons, and a creamy, tangy dressing with plenty of umami goodness. But of course, it also bulks up the plate with tender, spiral-shaped pasta, perfect for making sure you don’t miss even the littlest bit of that dressing (is there a purer joy than homemade salad dressing? We don’t think so). Fusilli Caesar Salad simultaneously brings out the best of the picnic side dish and the salad course favorite, so it’s like two parties for your tastebuds at once!
Ingredients
For the croutons:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley leaves, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 (12-count) package Hawaiian sweet dinner rolls, diced into 1-inch cubes
For the dressing:
- 1/2 cup mayonnaise
- 1/3 cup parmesan cheese, grated
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet, optional, rinsed, drained, and chopped
- 2 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
For the salad:
- kosher salt, to taste
- 8 ounces fusilli pasta
- 6 cups romaine lettuce, chopped
- 1/4 cup parmesan cheese, grated
- freshly ground black pepper, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a small bowl, whisk together 2 tablespoons of the olive oil, the butter, the parsley, the oregano, the basil, and the garlic powder.
Step 3 –Spread the bread cubes in a single layer on a baking sheet.
Step 4 –Toss the cubes with the olive oil mixture until everything is coated.
Step 5 –Bake the bread cubes until crisp and golden, about 4-5 minutes.
Step 6 –Whisk together the mayonnaise, 1/3 cup of the parmesan, the lemon juice, the remaining olive oil, the Worcestershire sauce, the anchovy, the garlic, the salt, and the pepper.
Step 7 –Taste the dressing for seasoning and adjust as needed.
Step 8 –Bring a large pot of salted water to a boil.
Step 9 –Cook the fusilli pasta in the boiling water to al dente, according to the package directions.
Step 10 –Drain the pasta and allow it to cool.
Step 11 –Place the romaine lettuce in a large bowl and top it with the pasta, the remaining parmesan, the salt, and the pepper.
Step 12 –Pour the dressing on top of the salad and gently toss to combine.
Step 13 –Serve the salad with the croutons.
