This Caesar Pasta Salad is modeled after my Caesar Coleslawand it is a delicious and satisfying pasta salad. During the summer months, I love the nice crispy crunch of the romaine lettuce in a Caesar salad. There’s something so refreshing about it. I add enough romaine to this dish so you know it’s there, but not so much that it overtakes the pasta.

I make a creamy Caesar dressing from mayonnaise, sour cream, lemon juice, garlic, and a few minced anchovies. You can leave the anchovies out if you really object to them. I add a big handful of grape tomatoes and they, along with the romaine lettuce and a sprinkling of chopped green onions, make the salad fresh and bright. A few croutons on top give some crunch and add a finishing Caesar salad touch.

Toss in a few diced grilled chicken breasts and you have yourself not just a crowd-pleasing side dish, but a dish that works as a light summer meal.

Recipe Notes

Be sure to salt the cooking water for the pasta well or the pasta will taste bland. I use at least a tablespoon of salt.
The anchovies can be omitted. If you do omit them, you may want to use a little extra Worcestershire sauce.

How To Make

(More detailed instructions in recipe card below.)

Make the dressing. In a small bowl stir together the mayonnaise, sour cream, garlic, lemon juice, anchovies and Worcestershire sauce.
Add dressing to pasta. Toss just half the dressing with the cooked pasta and refrigerate for at least 30 minutes.
Mix in the remaining ingredients.
Mix in the remaining dressing and serve.