Caesar Salad with Pasta
4 servings
30 minutes
Caesar salad with pasta is a modern interpretation of the classic American dish that originated in 1924. Its original recipe was created by Italian chef Caesar Cardini, and today's variation adds sophistication with casarecce pasta. The combination of tender romaine lettuce, sweet cherry tomatoes, and crunchy croutons creates a harmony of textures, while the famous Caesar dressing gives the dish a rich creamy-garlic flavor. The inclusion of pasta makes the salad more filling, turning it into a complete meal. Topped with parmesan, it delights with its elegance and balanced taste. This salad can be served for dinner or as a light lunch paired with a glass of white wine. It's an ideal option for those who love classics but aren't afraid to experiment!
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
In a large pot, bring water to a boil, add a generous pinch of salt, and cook the pasta according to the package instructions.
- Salt: to taste
- Casarecce pasta: 230 g
3
Drain the water from the cooked pasta, add a little olive oil, and mix to prevent sticking. Let the pasta cool slightly.
- Olive oil: 30 ml
4
Cut the bread into cubes with a side of 2-3 cm.
- White bread: 100 g
5
Place the bread on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with a little salt. Bake in the oven for 15 minutes.
- Olive oil: 30 ml
- Salt: to taste
6
Tear or cut the romaine leaves into pieces that are easy to eat.
- Romano lettuce: 0.5 piece
7
Cut the cherry in half.
- Cherry tomatoes: 200 g
8
Mix the pasta with lettuce leaves and tomatoes. Dress with Caesar sauce and toss.
- Caesar dressing: 100 ml
9
Place the pasta in serving plates and top with croutons.
10
Serve the Caesar pasta garnished with parmesan.
- Parmesan (Parmigiano Reggiano): to taste
