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Creamy Pasta Caesar Salad

Creamy pasta Caesar salad combines rotini with a tangy mayonnaise-Parmesan dressing, crisp romaine, and crunchy croutons. Chill the dressed pasta for 20–30 minutes before tossing in the greens and croutons just before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 25 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

For the creamy Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp anchovy paste
  • 1 cloves garlic small, finely grated
  • 0.33 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper
  • 2 tbsp water
For the pasta salad
  • 4 qt water plus more for rinsing
  • 1 tbsp kosher salt
  • 1 lb rotini pasta
  • 1 romaine lettuce large head, chopped
  • 1 cup croutons

Method
 

Make the dressing
  1. Whisk the mayonnaise, sour cream, lemon juice, Dijon, Worcestershire, anchovy paste, garlic, Parmesan, and black pepper until combined, then whisk in the water.
Cook the pasta
  1. Bring the 4 quarts water and kosher salt to a boil in an 8-quart pot.
  2. Add the rotini and cook according to the package directions, usually 8–10 minutes, until al dente.
  3. Drain the pasta, rinse under cold water until cool, and drain thoroughly.
Assemble the salad
  1. Toss the pasta with about three-quarters of the dressing in a large bowl, cover, and refrigerate for 20–30 minutes.
  2. Just before serving, toss with the romaine, croutons, and remaining dressing.

Notes

For the best texture, add the romaine and croutons just before serving. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a gluten-free version, use gluten-free rotini and croutons.