Caesar Pasta Salad Vegan Food

CAESAR PASTA SALAD (VEGAN)

Steps:

• Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled.
• Ideally you will have the caesar dressing and chickpeas already prepared, so all you need to do is chop the romaine and slice the tomatoes.
• In a large serving bowl (or pot the pasta was cooked in) add the pasta, romaine, capers, and tomatoes. Pour the caesar dressing over top and toss to combine. Season with salt and pepper to taste.
• Serve in individual bowls topped with Crispy Chickpeas, vegan parm, and any other optional toppings.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days in covered containers.

CAESAR PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
• For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
• For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
• In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
• In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.