Arugula Pasta Caesar Salad (Printable)

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

# What You Need:

→ Pasta

01 - 8 oz short pasta (fusilli, penne, or farfalle)

→ Salad

02 - 4 cups baby arugula (3.5 oz)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons

→ Caesar Dressing

06 - 2 tbsp mayonnaise
07 - 2 tbsp plain Greek yogurt
08 - 2 tsp Dijon mustard
09 - 1 clove garlic, minced
10 - 2 tsp fresh lemon juice
11 - 2 tsp Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp extra virgin olive oil
15 - Salt and black pepper, to taste

# How-To:

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 under cool running water to halt further cooking. Set aside and let drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle the Caesar dressing over the top and toss gently until all components are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Scatter the toasted croutons and remaining shaved Parmesan over the top. Serve immediately while the croutons are still crisp.

# Expert Tips:

01 -
  • The dressing comes together in about two minutes with a fork and a bowl, no blender required.
  • Arugula adds a wasabi like kick that makes you forget this is just a dressed up salad.
  • It holds up beautifully at room temperature, which means zero stress for potlucks and picnics.
02 -
  • Rinsing the pasta is essential here because you want the noodles cool and separate, not sticky and clumped together.
  • If you dress the salad too far in advance, the arugula will wilt into a sad puddle, so keep components separate until you are ready to eat.
03 -
  • Toast your own croutons from day old bread in a skillet with olive oil and a pinch of garlic powder, they are done in about five minutes and taste exponentially better.
  • Let the dressed salad sit for two minutes before serving so the arugula slightly wilts and the flavors marry on the plate.

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