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Caesar Pasta Salad with Creamy Greek Yogurt Dressing Recipe

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4.1 from 29 reviews

This healthy Caesar Pasta Salad features a creamy Greek yogurt-based dressing, combining tender fusilli pasta, crisp romaine lettuce, boiled eggs, and crunchy croutons for a refreshing, satisfying meal or side dish. The dressing is tangy and flavorful, made with Dijon mustard, capers, lemon juice, garlic, and Parmesan cheese, offering a lighter twist on the classic Caesar salad flavor in a cold pasta format.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Pasta and Salad

  • 11 oz (300 g) short pasta (fusilli recommended)
  • 4 cups chopped romaine lettuce
  • 2 boiled eggs
  • ⅓ cup grated Parmesan cheese
  • 2 handfuls croutons (homemade or store bought)
  • 2 tablespoons extra virgin olive oil

Dressing

  • 1 cup plain Greek yogurt (non-fat preferred)
  • 1 tablespoon Dijon mustard
  • 1-2 garlic cloves (adjust to preference)
  • 2 teaspoons capers, including some brine
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice (approximately 1 small lemon)
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste
  • 1-3 tablespoons water (for blending dressing)

Instructions

  1. Cook Pasta: Boil the fusilli in a large pot of salted boiling water until al dente, then drain using a colander. Reserve some of the pasta cooking water for later use.
  2. Combine Pasta with Oil and Water: Transfer the drained pasta to a large bowl. Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of the reserved pasta water. Stir well to coat and then allow the pasta to cool.
  3. Boil Eggs: Place eggs in boiling water and cook for 10 minutes until hard-boiled. Remove and let cool. These can be prepared ahead of time if desired.
  4. Make Dressing: In a blender or food processor, combine Greek yogurt, Dijon mustard, garlic cloves, capers with brine, Parmesan cheese, lemon juice, olive oil, and 1 tablespoon of water. Blend until smooth and creamy. If the dressing is too thick, gradually add 1-2 more tablespoons of water to reach desired consistency.
  5. Prepare Lettuce: Wash and thoroughly dry the romaine lettuce, then chop into small, bite-sized pieces.
  6. Mix Pasta with Dressing: Once the pasta has cooled to room temperature, add half of the prepared dressing and stir until evenly coated.
  7. Assemble Salad: Add chopped lettuce, grated Parmesan, and chopped or grated boiled eggs to the pasta. Pour in the remaining dressing and toss everything together until well coated.
  8. Serve: Sprinkle croutons over the top just before serving for added texture and crunch. Enjoy your creamy and delicious Caesar Pasta Salad!

Notes

  • The salad can be prepared a few hours ahead and stored in the refrigerator, but add croutons just before serving to maintain crunchiness.
  • If you prefer, homemade croutons can be easily made in an air fryer for crispiness.
  • Adjust garlic and capers amount based on personal taste preferences.
  • Non-fat Greek yogurt is used to keep the dressing light and healthy, but full-fat can be substituted for a richer dressing.
  • Reserve pasta water helps keep the pasta moist and helps the dressing adhere better.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/caesar-pasta-salad-with-creamy-greek-yogurt-dressing-recipe/