This is our favorite Caesar pasta salad. Made with a tangy Greek yogurt Caesar dressing, it’s an easy, flavorful dish that works as a starter, a side, or the base for chicken, steak, seafood, tofu, or chickpeas.
We love Caesar salad in many forms, and this summery version — with tender pasta and golden sourdough breadcrumbs — is a favorite. Crisp romaine, creamy homemade dressing, plenty of Parmesan, crunchy sourdough crumbs and cooked pasta make a satisfying seasonal dish you’ll want to make again and again.
This Caesar is simple and easy to adapt. Toasted sourdough breadcrumbs give it a rich crunch, while cooked pasta adds body and makes it more filling. The salad can be served as a light main for weeknights or scaled up for a potluck or BBQ side.
It’s kid-friendly because the ingredients are familiar: romaine, pasta, Parmesan, and a creamy dressing. If you want to customize, add grilled chicken, salmon, steak, shrimp, tofu, or a can of chickpeas to make it a heartier main. Serve the components together or separately if picky eaters prefer their foods not to touch.
The dressing is the star: bright with lemon and Parmesan and enriched by a small amount of anchovy paste for a savory depth. I make this Greek yogurt Caesar dressing constantly — it’s great on salads, as a dip, or in wraps. You can prepare the dressing in a blender or food processor and store any leftovers in the fridge for several days.
Caesar Pasta Salad
Caesar Pasta Salad
Yield: 4 to 6 people (more for a potluck)
Prep Time: 45 mins • Total Time: 45 mins
This is our favorite Caesar pasta salad. Made with a Greek yogurt Caesar dressing, it’s versatile enough to serve as a starter, side, or main with added protein. Super flavorful and easy to make.
Ingredients
- 2 to 3 slices sourdough bread, torn into pieces
- 1 tablespoon unsalted butter
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup shaved Parmesan cheese
- 1 to 2 cups cooked pasta
Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons finely grated Parmesan
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of 1/2 lemon
- Kosher salt and pepper
- 1/3 cup olive oil
Instructions
- Heat the butter in a skillet over medium heat. Add the torn sourdough pieces with a pinch of salt. Cook, tossing often, until golden, toasty and crisp. Remove from heat and set aside.
- Place the romaine in a large bowl and season with a big pinch of salt and pepper. Drizzle a few tablespoons of the Caesar dressing over the lettuce and add the finely grated Parmesan. Toss well so the leaves are coated.
- Add the cooked pasta and toss again, adding more dressing if desired. Continue tossing until everything is well combined and coated.
- Top the salad with shaved Parmesan and the sourdough croutons. Serve with extra dressing and additional Parmesan on the side. Use this as a base for chicken, steak, salmon, shrimp, tofu, or chickpeas.
Dressing Preparation
To make the dressing, combine the garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth. With the motor running, slowly stream in the olive oil until a creamy dressing forms. The dressing can be stored in a sealed container in the refrigerator for 3 to 4 days; stir well before using.
Course: Main Course, Salad • Cuisine: American • Author: How Sweet Eats
Reviews: Average rating 4.97 from 31 votes
Simple, customizable, and reliably delicious — this Caesar pasta salad lives in our regular rotation for weeknights and gatherings. It’s easy to scale, easy to adapt, and always a crowd-pleaser.
Perfectly seasoned.