Ingredients
Scale
- 12 ounces rotini or penne pasta (whole wheat works well for a nuttier flavor)
- 1 large head of romaine lettuce, washed and chopped
- 1 cup homemade Caesar dressing (recipe below)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 cup cherry tomatoes, halved (optional, for a pop of color and freshness)
- 1 cup cooked chicken breast, diced or shredded (optional for added protein)
- 1 cup homemade or store-bought croutons
- 2 cloves garlic, minced (for the dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 anchovy fillets, finely chopped (optional but authentic and flavorful)
- Salt and freshly ground black pepper, to taste
Substitution tips: If you prefer a vegetarian option, simply omit the anchovies and chicken. You can also swap Parmesan for Pecorino Romano for a sharper bite. For dairy-free, try a vegan Parmesan alternative and a dressing base of cashews blended with lemon and garlic.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta cooks, prepare the Caesar dressing. In a medium bowl, whisk together the minced garlic, chopped anchovies, lemon juice, Dijon mustard, and a pinch of salt and pepper.
- Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Stir in the grated Parmesan cheese. Taste and adjust seasoning as needed. If you want a creamier texture, adding a tablespoon of mayonnaise or Greek yogurt works beautifully—Mama Lou used to do that on rainy days.
- In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, cherry tomatoes, diced chicken (if using), and croutons.
- Pour the dressing over the salad and toss gently to coat everything evenly. Sprinkle extra Parmesan on top for that final touch.
- Serve immediately or chill for 30 minutes to let the flavors meld. I remember Ouma and I sneaking tastes during this resting period, the anticipation making the flavors feel even richer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
