This crowd-pleasing caesar pasta salad combines crisp romaine, tender pasta, and my signature Greek yogurt caesar dressing for the perfect potluck dish or family dinner. It’s wonderfully versatile and comes together in minutes! The homemade dressing makes all the difference, bringing bright lemony notes and rich savory depth that’ll have everyone asking for the recipe.
Why You’ll Love This Caesar Pasta Salad
- Perfect blend of crisp lettuce and tender pasta
- Made with Greek yogurt-based dressing that’s lighter but still creamy
- Kid-approved and picky-eater friendly
- Customizable – great with chicken, shrimp, or chickpeas
- Works as a side dish or main course
- Golden toasted sourdough crumbs add amazing crunch
- Similar texture to my favorite gluten-free recipes when made with GF pasta
This salad holds a special place in my heart – it’s the recipe I turn to when I need something that’ll please absolutely everyone at the table. The caesar dressing is a game-changer, made with Greek yogurt for the perfect balance of tangy and creamy, plus that essential touch of anchovy paste that adds incredible depth (trust me on this one!).
What makes this pasta salad truly shine is how adaptable it is. You can serve all the components separately for picky eaters, or toss it all together in one gorgeous bowl. The pasta soaks up just enough of that amazing dressing while staying perfectly al dente, and those toasted sourdough crumbs? They’re like little nuggets of gold that’ll make you forget all about traditional croutons!
I’ve lost count of how many times I’ve brought this to summer gatherings or served it for family dinner. It’s become our go-to for busy weeknights, and there’s never a single bite left. The combination of familiar caesar flavors with tender pasta creates something that’s both comforting and fresh – exactly what I look for in a perfect salad.
Ingredients You’ll Need
Let me walk you through everything you need for this family-favorite caesar pasta salad – it’s simpler than you might think!
- Pasta: I love using medium shells or rotini – they catch all the creamy dressing in their little nooks. Cook it just past al dente since it’ll firm up when cold. Just like in my hearty chicken noodle soup, the pasta really makes this dish filling.
- Romaine Lettuce: The classic caesar green! It needs to be crisp and fresh. I chop mine into bite-sized pieces, making sure to pat them completely dry – wet lettuce equals watery dressing.
- Greek Yogurt Caesar Dressing: My secret weapon! Using Greek yogurt instead of mayonnaise makes it lighter while keeping that creamy richness. The anchovy paste (I promise it doesn’t taste fishy!) adds that authentic umami punch.
- Sourdough Breadcrumbs: Similar to what I use in my sourdough recipes, these homemade crumbs add amazing texture. Store-bought works too, but toasting your own makes such a difference!
- Parmesan Cheese: Please, please use freshly grated! Pre-grated won’t melt into the dressing the same way. I always grab a chunk of Parmigiano-Reggiano – it’s worth the splurge.
Simple Success Tips
- Prep Smart: Cook your pasta first so it has time to cool. Nothing wilts lettuce faster than warm pasta! While it cooks, prep everything else – this makes assembly a breeze.
- Perfect Your Layering: Start with lettuce, add cooled pasta, drizzle with dressing, then top with cheese and breadcrumbs. This prevents the crumbs from getting soggy.
- Make-Ahead Magic: You can prep components separately up to 2 days ahead. Just store the lettuce with a paper towel in its container to absorb excess moisture, and keep the dressing separate until serving.
- Temperature Matters: Room temperature dressing coats everything better than cold. Take it out of the fridge 15 minutes before mixing.
Step-by-Step Instructions
First, let’s make our Greek yogurt caesar dressing! In a mini food processor or blender, combine 1 cup Greek yogurt, 1/2 cup freshly grated parmesan, 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon anchovy paste, and black pepper. Blend until smooth and creamy.
For the pasta, cook according to package directions in well-salted water until al dente. While that’s happening, let’s make those incredible sourdough breadcrumbs that remind me of those amazing crispy apple fritter bites I love so much!
For the breadcrumbs:
- Tear 2-3 slices of sourdough into small pieces
- Pulse in a food processor until coarse crumbs form
- Toast in a skillet with olive oil until golden brown
- Season with salt and pepper
Once your pasta is cooked and cooled slightly, it’s assembly time! In a large bowl, combine:
- Chopped romaine lettuce
- Cooled pasta
- Greek yogurt caesar dressing
- Fresh grated parmesan
- Toasted sourdough breadcrumbs
Toss everything together gently – I like using tongs for this part!
Recipe Variations
This salad is wonderfully versatile – think of it like those viral chopped Italian sandwiches that can be customized endless ways! Here are my favorite variations:
Protein Add-ins:
- Grilled chicken breast, sliced
- Seared salmon chunks
- Garlic shrimp
- Crispy chickpeas (like those that top my keto onion rings)
- Sliced hard-boiled eggs
Vegetable Variations:
- Add cherry tomatoes and cucumber for a Greek twist
- Mix in blanched asparagus pieces
- Toss with roasted red peppers
For meal prep, keep components separate and assemble just before serving. The dressing stays fresh in an airtight container for up to 5 days, making it perfect for quick weeknight dinners!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! The Greek yogurt caesar dressing stays fresh in an airtight container in the fridge for up to 5 days. It might thicken slightly – just thin it with a splash of lemon juice or water before using.
While you can skip it, I really recommend keeping it in! It adds that classic caesar flavor without any fishiness. Plus, it comes in a convenient tube that lasts forever in the fridge. Trust me on this one!
I love medium-sized shapes that catch the dressing well – rotini, fusilli, or bow ties are my go-to choices. They’re similar to what I use in my crispy chicken ranch wrap pasta salads!
Absolutely! Just swap in your favorite gluten-free pasta and use gluten-free bread for the crumbs. The dressing is naturally gluten-free.
Final Thoughts
Oh my goodness, I just can’t say enough good things about this caesar pasta salad! It’s become such a staple in our house – perfect for busy weeknights, summer picnics, or when you’re craving something fresh but filling. The combination of crisp romaine, tender pasta, and that creamy Greek yogurt caesar dressing is simply magical.
What I love most is how it brings everyone to the table – even my pickiest eaters! And the best part? You can totally make it your own. Whether you’re tossing in some grilled chicken, keeping components separate, or making it ahead for lunch prep, this recipe’s got your back.
Give this one a try, friends – I know it’ll become a regular in your recipe rotation too! And don’t forget to snap a picture if you make it – seeing your creations absolutely makes my day! Happy cooking! 💕
Caesar Pasta Salad
Ingredients
- 2 to 3 slices sourdough bread torn into pieces
- 1 tablespoon unsalted butter
- 10 to 12 cups chopped romaine lettuce
- kosher salt and pepper
- 1/3 cup finely grated parmesan cheese
- 1½ cup shaved parmesan cheese
- 1 to 2 cups cooked pasta
GREEK YOGURT CAESAR DRESSING
- 4 garlic cloves minced
- 3 tablespoons greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon juiced
- kosher salt and pepper
- 1½ cup olive oil
Instructions
- Heat the butter in a skillet over medium heat. Add in the sourdough pieces with a pinch of salt. Cook, tossing often, until they are golden and toasty and crisp. Turn off the heat.
- Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of the caesar dressing. Add in the finely grated parmesan. Toss the lettuce well so everything is coated. Add in the cooked pasta and toss it well, adding more dressing if you would like. Toss until everything is combined and well coated.
- Top with the shaved parmesan and the sourdough croutons. Serve with extra dressing and more parmesan cheese. You can use this as a base salad for chicken, steak, salmon, chickpeas, etc.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
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