CAESAR PASTA SALAD WITH AVOCADO
This Caesar Pasta Salad is scrumptious and makes for an easy weeknight family meal. It has all the creamy goodness of a classic caesar salad, but more exciting with pasta and avocado.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 8
Steps:
- Cook pasta in salted water according to package instructions until al dente. Rinse in cold water and set aside to drain.
- Rinse, chop and spin the romaine lettuce dry using a salad spinner. If you don't have a salad spinner, pat dry with a clean towel. The dressing will coat the salad much better if the lettuce isn't wet. Transfer lettuce to a large mixing bowl. Toss in the pasta, diced avocado, and halved tomatoes.
- Add the Caesar Dressing to really boost the flavor of this salad. Toss to evenly coat the lettuce. Add the dressing to taste. Sprinkle with parmesan and croutons.
Nutrition Facts : Calories 420 kcal, Carbohydrate 51 g, Protein 11 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 308 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
CAESAR VEGGIE PASTA SALAD
This Caesar salad-inspired pasta salad uses kale and shaved Brussels sprouts. To soften your Brussels sprouts, coat them in the vinaigrette dressing and have them sit for a while before serving. Adding your crushed pita chips and shaved Parmesan right at the end also adds a nice crunch!
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 10-ounce bag shredded Brussels sprouts and kale salad mix with 8 ounces cooled cooked bow-tie pasta. Drizzle with 3/4 cup Caesar vinaigrette and toss. Add 2 cups crushed pita chips and 2 ounces shaved Parmesan just before serving.
CAESAR PASTA SALAD
This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.
Provided by Geoffrey Zakarian
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 22
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.
CHICKEN CAESAR PASTA SALAD
Toss grilled chicken, romaine and fresh tomatoes with pasta in a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
- Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CAESAR PASTA SALAD
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
- In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.
AVOCADO CAESAR PASTA SALAD
This is a great summer pasta salad, or actually any time of the year pasta salad! Everyone raves about it!!!
Provided by Charmie777
Categories Pasta Shells
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Gently mix together all ingredients and chill until ready to serve.
- Before serving, add additional salad dressing if needed, and more cheese if you like.
- If you're making this far in advance, add the diced avocados before serving.
Nutrition Facts : Calories 507.7, Fat 27.2, SaturatedFat 4.9, Cholesterol 17, Sodium 488.3, Carbohydrate 54.7, Fiber 9.8, Sugar 3.7, Protein 13.1
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