Arugula Pasta Caesar Salad (Printable)

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

# What You'll Need:

→ Pasta

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

→ Salad

02 - 4 cups baby arugula (about 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

# 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 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, anchovy fillets (if using), and grated Parmesan in a small bowl. Whisk vigorously while slowly drizzling in the olive oil until the dressing is smooth and emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, toss together the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Pour the Caesar dressing over the top and toss gently until all ingredients 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 pasta is still cool and the greens are crisp.

# Expert Hints:

01 -
  • The peppery bite of arugula against the creamy dressing creates this unexpected balance that makes you go back for seconds before you realize it.
  • It comes together in the time it takes to boil pasta, which means you can stop debating what to cook and just start eating.
02 -
  • Rinsing the pasta under cool water is not optional here because warm pasta will wilt the arugula into a sad mess before it reaches the table.
  • If you skip the anchovies, add an extra splash of Worcestershire and a pinch more salt so the dressing does not taste flat.
03 -
  • Make double the dressing and keep the extra in a jar in the fridge for up to a week because it is good on everything from sandwiches to roasted vegetables.
  • Toast your croutons in a hot pan with a little olive oil and a pinch of garlic powder while the pasta boils so nothing wastes time.

Go back