Name: Caesar Pasta Salad
Yield: Makes 6 main-course servings
Ingredients: 3 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons anchovy paste; 1 large garlic clove, minced; 1/2 cup extra-virgin olive oil; 1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained; 1 romaine heart, chopped (6 cups); 2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups); 1 cup croutons (optional)

Active time: 15 min Start to finish: 30 min

Recipe information

Yield
Makes 6 main-course servings

Ingredients

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons anchovy paste

1 large garlic clove, minced

1/2 cup extra-virgin olive oil

1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained

1 romaine heart, chopped (6 cups)

2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)

1 cup croutons (optional)

Preparation

Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.