Arugula Pasta Caesar Salad (Printable Version)
Peppery arugula and pasta tossed in creamy Caesar dressing with cherry tomatoes, croutons and shaved Parmesan.
# What You’ll Need:
→ Pasta
01 - 9 oz short pasta (rotini, penne, or fusilli)
02 - Salt for boiling 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 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 black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly under cold water to halt cooking and cool the pasta.
02 - While the pasta cooks, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil in a medium bowl. Season with salt and black pepper to taste. Adjust consistency with a splash of water if needed.
03 - In a large serving bowl, combine the cooled pasta, fresh arugula, halved cherry tomatoes, and croutons. Toss gently to distribute the ingredients evenly.
04 - Drizzle the Caesar dressing over the salad and toss gently until all components are evenly coated. Finish with shaved Parmesan cheese on top and serve immediately.
# Quick Tips:
01 -
- The peppery bite of arugula completely transforms what you think a Caesar salad can be, making it feel fresh rather than heavy.
- It comes together in the time it takes to boil pasta, which means you can have a real meal on the table without breaking a sweat.
02 -
- Rinsing the pasta under cold water is not optional here because warm pasta will turn your beautiful arugula into a wilted mess within minutes.
- If you add the croutons too early they will soak up the dressing and go soft, so toss them in right before serving for maximum crunch.
03 -
- Make the dressing up to three days ahead and keep it in the fridge because the flavors actually improve with a little rest.
- Tearing the arugula by hand instead of cutting it prevents bruising and keeps the leaves looking vibrant on the plate.