This Warm Caesar Pasta Salad reimagines the classic dish by combining tender penne with a rich, homemade Caesar dressing. The dish features a luxurious blend of lemon, garlic, anchovies, and Parmesan that coats each noodle perfectly. Crispy bacon bits and fresh, crunchy homemade croutons add delightful texture and smoky depth, while coarsely shredded romaine lettuce provides a fresh, crisp contrast. It&# 226;ÂÂs a satisfying, hearty meal that balances warm, comforting pasta with the bright, zesty flavors of traditional Caesar dressing. Perfect for a quick weeknight dinner, a potluck contribution, or a light lunch, this recipe brings together familiar ingredients in an unexpected and delicious way. The warmth of the pasta helps the flavors meld together, creating a cohesive and comforting dish that is both elegant enough for guests and simple enough for everyday cooking.
Warm Caesar Pasta Salad
Description
This Warm Caesar Pasta Salad reimagines the classic dish by combining tender penne with a rich, homemade Caesar dressing. The dish features a luxurious blend of lemon, garlic, anchovies, and Parmesan that coats each noodle perfectly. Crispy bacon bits and fresh, crunchy homemade croutons add delightful texture and smoky depth, while coarsely shredded romaine lettuce provides a fresh, crisp contrast. It’s a satisfying, hearty meal that balances warm, comforting pasta with the bright, zesty flavors of traditional Caesar dressing.Ingredients
Directions
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Preheat oven to 350ðF (180ðC).
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In a skillet over medium heat, cook the bacon until crisp. Remove from heat, drain on paper towels, and crumble coarsely. Set aside.
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Brush both sides of the Italian bread slices with 2 tablespoons of the olive oil. Cut the bread into 1/2-inch cubes. Toss with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and toast for 10 minutes or until golden and crisp. Set aside.
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In a food processor, combine the lemon rind, lemon juice, minced garlic, anchovy fillets, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Process until pureed.
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With the motor running, slowly pour in the remaining olive oil until emulsified. Blend in half of the grated Parmesan cheese. Set dressing aside.
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Bring a large pot of salted water to a boil. Cook the penne for 8-10 minutes or until tender but firm (al dente). Drain, reserving 1/4 cup of the cooking water.
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Return the pasta to the pot over low heat. Toss with the Caesar dressing mixture and enough of the reserved cooking liquid to moisten the pasta well.
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Transfer the warm pasta to a large serving bowl. Toss with the homemade croutons, crumbled bacon, and shredded romaine lettuce. Sprinkle with the remaining Parmesan cheese and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 956.4kcal
- % Daily Value *
- Total Fat 68.0g105%
- Saturated Fat 19.6g99%
- Cholesterol 57.7mg20%
- Sodium 4687.8mg196%
- Total Carbohydrate 35.7g12%
- Dietary Fiber 2.0g8%
- Sugars 4.2g
- Protein 47.8g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to cook the pasta al dente so it holds its shape when tossed with the warm dressing.
For the croutons, you can use day-old bread for best results. If the bread is too fresh, let it sit out for an hour to dry slightly before cubing and toasting.
Anchovy fillets add a deep umami flavor to the dressing. If you prefer not to use anchovies, you can substitute with a teaspoon of capers or a dash of Worcestershire sauce, though the flavor profile will be slightly different.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the romaine lettuce may wilt slightly upon reheating or standing.
To make this vegetarian, omit the bacon and anchovies, and increase the Parmesan cheese by 1/4 cup.
