I love good food. I love interesting food. I love flavorful, different food. I am also guilty of be -that- person who will just order a Caesar salad just to see how good it is. I can’t fully describe the wonder and happiness that I am filled with from an excellent Caesar sauce. The best have just a bit of tanginess to them. Mmmmmm. Sometimes you just need to go for a classic. Those classics will call you home.
I am so looking forward to trying out this pasta salad with Caesar sauce recipe. It looks so good and refreshing.
On Christin’s blog, Spicy Southern Kitchen, there is a great comment on how to improve any pasta salad. I’m going to post it as a tip. Do it or not! It’s up to you, but it sounds beneficial.
Just a suggestion – saw Bobby Flay make a pasta salad where he aadded half the dressing to HOT drained pasta, then chilled. The dressing really soaks into the pasta and you don’t lose the starch via rinsing with water. The starch helps dressings and sauces stick to the pasta. Make all my rice and pasta salads this way now.
- 1 cup mayonnaise
- ⅓ cup sour cream
- 1 large clove garlic, pressed
- 2 tablespoons lemon juice
- 2 anchovies, finely minced
- 1 teaspoon Worcestershire sauce
- 1 pound penne pasta, cooked until al dente and rinsed with cool water
- 6 large leaves Romaine lettuce, thinly sliced
- 1½ cups grape tomatoes
- 4 green onions. green parts sliced
- ½ cup finely shredded Parmesan cheese
- ½ teaspoon ground black pepper
- 2 grilled chicken breasts, diced
- 1½ cups croutons
- In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
- Toss half of the dressing with the pasta and refrigerate for 30 minutes.
- Mix in remaining ingredients including the remaining dressing and serve.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Spicy Southern Kitchen.