Ingredients:

  • 1 pound (450g) short pasta, such as rotini, penne, or farfalle
  • Water, for boiling
  • Salt, for pasta water
  • 1/2 cup (120ml) good quality mayonnaise
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 6 cups (about 1 large head) Romaine lettuce, chopped
  • 1 cup (about 4 slices) croutons, store-bought or homemade
  • 1/2 cup (50g) Parmesan cheese shavings, for garnish (optional)
  • 1/2 cup (75g) Cherry tomatoes, halved (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool.
  2. In a large bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic, Dijon mustard, Parmesan cheese, and Worcestershire sauce. Season with salt and pepper to taste.
  3. Add the cooled pasta, chopped romaine lettuce, and cherry tomatoes (if using) to the bowl with the Caesar dressing. Toss gently to coat.
  4. Transfer the caesar pasta salad recipe to a serving bowl. Top with croutons and Parmesan cheese shavings (if using). Serve immediately or chill for later.