Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle)
  • 1 head romaine lettuce, washed and chopped
  • 1 cup (115g) croutons
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ½ cup (75g) cooked and crumbled bacon or pancetta (optional)
  • 1 cup (150g) grilled chicken, sliced (optional)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • ¼ teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 anchovy fillets, minced (optional)
  • 2-3 tablespoons (30-45ml) milk or water

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water.
  2. In a medium bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, garlic, Dijon mustard, Worcestershire sauce, black pepper, and olive oil. Add anchovy fillets, if using. Add milk or water to reach desired consistency.
  3. In a large bowl, combine cooked pasta, chopped romaine lettuce, croutons, Parmesan cheese, bacon (if using), and chicken (if using).
  4. Pour Caesar dressing over the pasta mixture and toss gently to coat evenly.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and garnish with additional Parmesan cheese. Enjoy your caesar pasta salad.