Arugula Pasta Caesar Salad (Printable)

Peppery arugula and short pasta tossed in creamy Caesar dressing with cherry tomatoes and shaved Parmesan.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (fusilli, penne, or farfalle)

→ Salad

02 - 4 cups baby arugula (about 3.5 oz)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons

→ Caesar Dressing

06 - 2 tablespoons mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 2 teaspoons Dijon mustard
09 - 1 clove garlic, minced
10 - 2 teaspoons fresh lemon juice
11 - 2 teaspoons Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tablespoons extra virgin olive oil
15 - Salt and black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to halt further cooking. Set aside to drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle the Caesar dressing over the top and toss gently until all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Garnish with the toasted croutons and the remaining shaved Parmesan. Serve immediately.

# Expert Tips:

01 -
  • The peppery bite of arugula wakes up every strand of pasta in a way romaine never could.
  • That creamy Caesar dressing comes together in about two minutes with nothing but a whisk and a bowl.
  • It bridges the gap between salad and comfort food without asking you to choose.
02 -
  • Rinsing the pasta under cool water is not a crime in a salad context, and skipping it will turn your arugula into a soggy mess.
  • The dressing thickens as it sits, so if you make it ahead, stir in a splash of water or lemon juice before tossing.
  • Anchovies are optional but they are the reason restaurant Caesar dressing tastes better than homemade, so try them once before deciding.
03 -
  • Toasting croutons in olive oil with a rubbed garlic clove takes two extra minutes and makes them taste like they came from a bakery.
  • Massaging the arugula briefly with a drop of olive oil before tossing softens its bite and helps it cling to the pasta.

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