Caesar Pasta Salad

Kim127's Note:

This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1 large garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 lb bow tie pasta, cooked til tender, rinsed and drained
• 1 head romaine lettuce, chopped
• 2 1/2 ounces fine grated parmigiano-reggiano cheese
• 1 cup crouton
• salt
• pepper

Directions:

1. Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
2. Add pasta, romaine, cheese and croutons.
3. Toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.

Reviews

[Kumquat the Cat's friend]

Excellent! Going into my fast but good cookbook. I (sort of) halved the recipe, by using 6 ounces pasta, an 8 ounce bag of caesar salad mix and only about 1 tablespoon oil. Everything else I cut in half as written. Since we are vegetarians, I omitted the anchovy paste altogether and made this a complete meal by adding veggie chick'n strips. Thoroughly enjoyable and easy. Great midweek one-dish meal. Will make this again. Thank you!

[Lizzie-Babette]

I took this to a Fourth of July cookout last night, and it was definitely a hit! I made it exactly as directed. However, I made the dressing the night before, to let the flavors marry; I adjusted the seasonings by adding more anchovy paste, a bit more dijon mustard, and as other reviewers suggested, worcestershire sauce and a touch of white wine vinegar to even out the flavors. I tossed the hot pasta with grated cheese, part of the dressing and lots of fresh ground pepper, reserving the remaining dressing. We transported the pasta in a bowl, with croutons, the chopped romaine, the rest of the reserved dressing, and both shaved and grated parmesan packed separately. I put everything together right before serving, to excellent reviews. I would definitely make this again. Thanks for an excellent recipe.

[Chef #642310]

This is one of my favorite pasta salads. I usually make the pasta a day or two ahead and add the croutons and lettuce as it is served. I love the flavor of the dressing. Thanks for a great recipe.