Arugula Pasta Caesar Salad (Printable Format)

Peppery arugula and al dente pasta tossed with creamy Caesar-style dressing, cherry tomatoes, croutons and shaved Parmesan.

# What You Need:

→ Pasta

01 - 9 oz short pasta (rotini, penne, or fusilli)
02 - Salt for pasta water

→ Salad

03 - 4 cups fresh arugula, washed and dried
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup shaved Parmesan cheese
06 - 1 cup homemade or store-bought croutons

→ Caesar Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup grated Parmesan cheese
09 - 1 tablespoon fresh lemon juice
10 - 2 teaspoons Dijon mustard
11 - 1 teaspoon Worcestershire sauce
12 - 1 garlic clove, minced
13 - 2 tablespoons extra-virgin olive oil
14 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain through a colander and rinse briefly under cold running water to halt cooking and bring to room temperature.
02 - While the pasta cooks, combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil in a mixing bowl. Whisk vigorously until smooth and emulsified. Season with salt and black pepper to taste, adjusting as needed.
03 - In a large serving bowl, combine the cooled pasta, arugula, halved cherry tomatoes, and croutons. Toss gently to distribute evenly.
04 - Drizzle the Caesar dressing over the salad and toss gently with salad servers until all components are evenly coated.
05 - Scatter shaved Parmesan over the top and serve immediately while the croutons remain crisp.

# Expert Suggestions:

01 -
  • The peppery bite of arugula completely transforms what you expect from a Caesar into something brighter and more interesting.
  • Pasta turns a side salad into a real meal without any extra effort.
  • The homemade dressing comes together in about sixty seconds and tastes vastly better than anything from a bottle.
02 -
  • Rinsing the pasta under cold water is essential here because warm pasta will wilt the arugula into a sad, soggy mess within minutes.
  • Add the croutons at the very last second before serving, because once they hit the dressing the clock starts ticking on their texture.
03 -
  • Make the dressing up to three days ahead and store it in the refrigerator, because the garlic flavor actually improves and mellows as it sits.
  • Toast stale bread cubes in a skillet with olive oil and a pinch of garlic powder for croutons that taste so good people will eat them plain.

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