Caesar Pasta Salad

Name: Caesar Pasta Salad
Cook time: 45 mins
Yield: 4-6 servings
Ingredients: 4 garlic cloves, minced; 3 tbsp greek yogurt; 2 tbsp parmesan cheese; 1 tbsp dijon mustard; 2 tsp red wine vinegar; 1 tsp anchovy paste; 1/2 lemon, juiced; salt and pepper; 1/3 cups olive oil; 2-3 slices sourdough bread, torn in smaller pieces; 1 tbsp unsalted butter; 10-12 cups romaine lettuce; salt and pepper; 1/3 cups finely grated parmesan cheese; 1/3 cups shaved parmesan cheese; 1-2 cups cooked pasta

Mains

Your favorite summer dinner is here. Crisp romaine and cooked pasta make for a perfect cold salad on those hot sunny days.

Servings: 4-6

Time: 45 mins

Ingredients

Caesar Dressing

4 garlic cloves, minced
3 tbsp greek yogurt
2 tbsp parmesan cheese
1 tbsp dijon mustard
2 tsp red wine vinegar
1 tsp anchovy paste
1/2 lemon, juiced
salt and pepper
1/3 cups olive oil

Salad

2-3 slices sourdough bread, torn in smaller pieces
1 tbsp unsalted butter
10-12 cups romaine lettuce
salt and pepper
1/3 cups finely grated parmesan cheese
1/3 cups shaved parmesan cheese
1-2 cups cooked pasta

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Process

For dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until combined well. With the processor still on, stream in the olive oil until creamy. (Store any extra sealed in the fridge for 3-4 days; stir before using.)

Heat butter in a skillet over medium heat. Add bread, and pinch of salt. Cook, tossing often, until they are browned and crisped.
Toss lettuce in a large bowl with pinch of salt and pepper. Drizzle with a few tablespoons of dressing; add grated parmesan and toss well to coat. Add cooked pasta and toss, adding more dressing to taste, until it's well-coated.
Top with the shaved parmesan and the sourdough croutons.