This Caesar Pasta Salad is crisp, creamy and always a hit! Made with my healthy caesar dressing and classic flavors we all love, great for BBQ’s, picnics and gatherings.
If you love a classic caesar salad as much as I do, you're going to love this spin of it with my caesar pasta salad! Now whilst I love the classic caesar, I rarely order it when out as it can sometimes be a little too heavy and can be quite unhealthy. I’ve previously shared my own healthy twist with my healthy caesar salad so I've basically used the same concept however added cooked pasta to make it a pasta salad. The dressing is made with a base of Greek yogurt instead of mayo which tastes just as good and is much lighter and healthier.
During the warmer months, especially in summertime here in Italy, it's too hot to eat a hot or big meal. I absolutely love making pasta salads, as they're more substantial than a regular salad and refreshing enough to enjoy on a summers day. This pasta salad has been one of my current favorites I've been loving lately. I even took leftovers to the beach on the weekend and passed it around to my friends to taste, and before I had a chance to take a bite it was all gone 😂. They couldn't tell that it was made with a healthy dressing without the anchovies or the mayo!
It's made with all the classic caesar elements including the crisp romaine, parmesan cheese, boiled eggs and you can't forget the crunchy croutons. I've made my own airfryer croutons with old stale bread I had but you can totally use store bought too. I've kept the salad as a simple vegetarian side salad but you can definitely add some add-ins to make it a main meal. Try chickpeas or pieces or crispy tofu, or if you're not vegetarian feel free to add bacon and grilled or rotisserie chicken to make it a chicken caesar pasta salad.
Pasta salads are always a winner when it comes to gatherings such as BBQ’s, potlucks and birthday parties. Plus everyone loves a good caesar salad so this is a win win! Some other pasta salads I make on repeat and are always a winner especially in summer are my orzo salad, Italian pasta salad and Greek orzo.
Table of Contents
What makes this recipe special
- Quick & Easy: Simple steps and ingredients its quick and easy to put together
- Healthy & Nutritious: Using my healthy caesar salad dressing that uses Greek yogurt instead of mayo, its creamy and protein packed
- Delicious & Fresh: Made with the classic caesar flavors and ingredients we all love, but made into a pasta salad
- Versatile: Works as a side dish for gatherings or even a main meal for summer nights
Ingredients and Substitutions
- Short pasta is the base of this salad, any short noodles will be great. I’ve used fusilli for the twisty texture that's great for a creamy dressing, but farfalle, penne, elbow or shell pasta hold the dressing and ingredients well
- Romaine lettuce is crisp, green and crunchy and the classic lettuce to use. You could use iceberg lettuce if that's all you have
- Eggs - hard-boiled eggs add richness and protein, I prefer to grate them into the salad so they get lost in the pasta and other ingredients
- Parmesan cheese aka parmigiano reggiano adds a salty, cheesy umami flavor to the salad along with the dressing. I always opt for buying a good quality block and grate it myself when needed
- Extra virgin olive oil adds delicious flavor and also helps the pasta from sticking to each other
- Croutons bring crunch to the salad. Store-bought is fine or easily make your own air fryer croutons using up any stale or leftover bread
- Add-ins, I’ve kept it as a simple salad, but feel free to add extra protein or toppings such as cherry tomatoes, bacon, chopped grilled chicken, cutlets, or rotisserie chicken. Otherwise keep it vegetarian and add crispy breaded tofu or chickpeas
Dressing
- Greek yogurt is the base of my healthy dressing adding protein and a creamy touch instead of mayonnaise. I’ve use non-fat but regular or full-fat also work
- Dijon mustard adds tang and helps emulsify the dressing
- Garlic cloves adds a bold bite, I prefer not to add much but feel free to double if you’re a garlic fan
- Capers and brine adds salty savory notes and is what I have substituted instead of the classic anchovy paste
- Parmesan cheese adds a cheesy umami flavor to the dressing
- Lemon juice brightens the salad dressing - fresh lemon juice is always key instead of bottled
- Extra virgin olive oil blends the dressing and smooths out the tanginess
How to make Caesar Pasta Salad
This Caesar Pasta Salad is creamy and crisp and perfect for any day of the week. Follow my simple steps below (note quantities are listed in the recipe card below)
Cook the pasta in salted boiling water until al dente, then drain and save a bit of the pasta water
Toss the pasta in a large bowl with olive oil and pasta water. Allow to cool
Boil the eggs for 10 minutes, then cool (you can make these ahead). If using homemade croutons, check out my easy air fryer crouton recipe
Blend the dressing ingredients with a tablespoon of water until smooth. Add more water if it’s too thick
Wash and dry the romaine lettuce, then chop to small bite sized pieces
Mix half the dressing into the cooled pasta and stir to coat
Add lettuce, parmesan and eggs (chop or grate them) to the bowl. Pour over the rest of the dressing and toss everything together
Top with croutons and serve your creamy Caesar Pasta Salad!
Tips and Tricks
- Ensure not to overcook the pasta and drain once al dente so you don't end up with a mushy pasta salad
- Never run the cooked pasta under cold water, you will lose all the flavor. Instead, add it to a bowl with a few spoons of the reserved cooking water and drizzle of olive oil. This will loosen the pasta so it doesn't stick to each other
- Add the croutons just before serving to keep them nice and crunchy
- To meal prep the salad, store the prepped ingredients separately and combine when ready to serve
- For extra protein, toss in chickpeas, crispy tofu, chicken, grilled shrimp, or bacon
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- If planning to make extra for meal prep, add the croutons on the day you are eating it so they taste crisp
- You can even store all the ingredients and dressing separately in the refrigerator, and combine when ready to keep it creamy and fresh
- This salad is best served cold, no reheating required
FAQs
Traditionally made, they can be a little heavy and higher in calories with the classic dressing. Here I've made a healthier version using Greek yogurt instead of mayo
A classic caesar should have crisp romaine lettuce, shredded parmesan cheese, creamy caesar dressing and croutons. It's also commonly made with boiled eggs, crispy bacon and chicken
Overcooking the pasta, not seasoning the pasta water and having either too much or not enough dressing
More Caesar Salad Recipes
More Pasta Salads
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Caesar Pasta Salad (Healthy Creamy Dressing)
Video
Ingredients
- 11oz / 300g short pasta - I've used fusilli
- 4 cups chopped romaine lettuce
- 2 boiled eggs
- ⅓ cup grated parmesan cheese
2 handfuls croutons - homemade or store bought - 2 tablespoons extra virgin olive oil
Healthy Caesar Dressing
- 1 cup plain Greek yogurt - I’ve used non-fat
- 1 tablespoon dijon mustard
- 1-2 garlic cloves (per preference)
- 2 teaspoons capers including some of the brine
- ⅓ cup grated parmesan cheese
- 2 tablespoons fresh lemon juice (approx 1 small lemon)
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Boil the pasta in a pot of salted boiling water, then drain through a colander and reserve some of the pasta cooking water
- Transfer pasta to a large bowl and add 2 tablespoons of olive oil and 2 tablespoons of cooking water. Stir together then allow to cool
- Separately, boil the eggs for 10 minutes and allow to cool - you can also prepare these in advance. If you wish to make your own croutons, try my easy air fryer crouton recipe here
- Add the dressing ingredients to a blender or food processor along with 1 tablespoon of water and blend until smooth and creamy. *If the dressing is too thick, slowly add 1-2 more tablespoons of water to help thin it out
- Wash and dry the romaine lettuce, then chop to small bite sized pieces
- Once the pasta has cooled, add half of the dressing and stir it through
- Add the chopped lettuce, grated parmesan cheese and chop or grate in the boiled eggs. Pour in the remaining dressing and toss until nicely coatedSprinkle over the croutons and serve up your creamy delicious Caesar Pasta Salad!
Notes
- Pasta - don't overcook it and drain once al dente. Also never run it under cold water. Instead, toss pasta with reserved cooking water and olive oil to keep it loose and not stick
- Meal prep - store each ingredient separately and combine when ready to eat
- Add Protein - if you prefer you can toss in chickpeas, crispy tofu, chicken, shrimp, or bacon
Debbie says
I’m not a fan of capers. Is this ingredient necessary. I would add chopped briny dill pickles & some chopped red onion (anll to taste).
Ayeh Manfre says
The capers add some salty tang instead of the anchovies but you can leave them out and substitute with pickles of course too 🙂