Welcome to a truly inspired culinary creation – the **Caesar Salad with Pasta**. This isn’t just another side dish; it’s a vibrant pasta salad and classic green salad hybrid, meticulously crafted with a homemade Caesar dressing that elevates it from simple to sublime. Whether you’re planning a casual family dinner, a lively potluck, or just craving something fresh and satisfying, this recipe is guaranteed to impress. Forget store-bought dressings and predictable salads; prepare to dive into a flavorful adventure that combines the best of two beloved worlds into one unforgettable dish. This recipe promises not only taste but also the joy of making something truly special from scratch.
If you appreciate the timeless appeal of a good Caesar salad, you’ll undoubtedly enjoy exploring other variations, such as these Chicken Caesar Wraps, which offer a delightful spin on the classic flavors.
While my life hasn’t been filled with celebrity encounters, a few memorable moments stand out. I recall a bustling morning in New York City back in 2001 when, alongside my sisters, I found myself in the crowd outside the Today Show studio. To my surprise, the legendary Al Roker engaged me in a brief conversation live on air – a truly unexpected fifteen seconds of fame! Another time, I had a charming encounter with Donny Osmond while waiting in line at See’s Candy. These small, unexpected interactions certainly add a sprinkle of excitement to an otherwise ordinary existence.
Beyond these fleeting celebrity moments, one of my most cherished experiences came a while ago when I was contacted by Kelsey Nixon. She was, at the time, developing recipes and managing a blog for a website, and she personally extended an invitation for me to contribute. Meeting her in person to discuss the details was a nerve-wracking yet incredibly inspiring experience. This was, if my memory serves me correctly, after her time on Food Network Star but before she launched her own show on The Cooking Channel. Despite her rising profile, Kelsey was, and remains, one of the most down-to-earth, genuinely sweet people I have ever had the pleasure of meeting.
Watching Kelsey’s journey unfold has been a true delight. She eventually moved to New York, pursuing and ultimately achieving her dream of cooking on television. Her show, Kelsey’s Essentials, quickly became one of my absolute favorites, a go-to for practical and delicious recipes. So, you can imagine my excitement when I learned about the release of her very first cookbook: Kitchen Confidence. It’s more than just a collection of recipes; it’s an invitation to embrace cooking with newfound assurance and joy.
Unlocking Culinary Delights with Kelsey Nixon’s Kitchen Confidence
When it comes to Kelsey Nixon’s Kitchen Confidence, there’s truly only one essential piece of advice: **buy this cookbook**. I must caution you now; as I describe some of the remarkable recipes I’ve tried from its pages, you’ll encounter phrases like “this is my new favorite” multiple times. That’s because this book isn’t just a compilation of recipes; it’s a testament to incredible culinary thought, meticulous testing, and a genuine love for food. Each dish feels thoroughly vetted and perfected. I honestly aspire to cook my way through every single recipe, and it has undeniably become my most cherished and frequently used cookbook. Here’s a closer look at a few highlights that truly captivated my palate:
Tomatillo Guacamole: A Game-Changer
I selected the Tomatillo Guacamole recipe with high expectations, but I was utterly unprepared for just how much it would surpass them. This is, without a doubt, my new favorite guacamole. The addition of raw tomatillos to a classic guacamole recipe was something I would never have considered, yet it creates an astonishingly fresh and tangy dimension that works beautifully. Not only is it incredibly flavorful, but it also comes together in mere minutes, making it an ideal appetizer for entertaining or a quick, healthy snack. My family generally shies away from spicy foods, so I contemplated omitting the jalapeño. However, I decided to follow the recipe precisely, and while it had a slight kick, I was perfectly content, as I found myself devouring the entire batch over just a few days. This is definitely a recipe I’ll be making again and again!
Roasted Tomato Soup with Pesto and Cheesy Croutons: Comfort in a Bowl
Another “best” from the book, this Roasted Tomato Soup with Pesto and Cheesy Croutons has claimed its spot as my new ultimate tomato soup recipe. The original calls for San Marzano tomatoes, which were unavailable during my grocery trip, so I substituted with regular plum tomatoes. The result was still absolutely phenomenal, and while I’m sure it would have been even more exquisite with San Marzano, the plum tomatoes worked wonderfully. And the croutons? Do not, under any circumstances, skip them! They are perfectly buttery, wonderfully cheesy, and add a delightful texture that completes this incredibly comforting soup. This dish exemplifies how simple ingredients, when treated with care, can yield extraordinary results.
Honey Corn: A Sweet Utah Revelation
Although I wasn’t born in Utah, I’ve called this beautiful state home for many years. Despite my long residency, I was astonished to discover I had never tried honey corn! Kelsey, who grew up in Northern Utah, describes it as a true Utah staple. I couldn’t believe I had gone so long without experiencing it, so I eagerly gave it a try. The verdict? I may never go back to regular caramel corn. While it shares a delightful chewy texture reminiscent of my favorite soft caramel corn recipe, the unique honey flavor in this version is simply irresistible. I could have easily polished off a massive bowl by myself and literally had to hide it in the pantry to prevent myself from doing so. You will need a candy thermometer for this recipe, but the process is straightforward and rewarding. It’s absolutely perfect for a family movie night or an indulgent afternoon snack, offering a sweet, sticky treat that’s truly addictive.
Now, let’s turn our attention to the star of the show: this incredible **Caesar Salad with Pasta**! This recipe is not only incredibly easy to assemble but also consistently proves to be a crowd-pleaser. I’ve always been a devoted fan of Caesar Salad, whether in its traditional form or adapted into delicious Chicken Caesar Wraps. However, there’s something truly exceptional about this version, which incorporates the satisfying heartiness of pasta, transforming it into a complete and utterly delightful dish.
While the convenience of a store-bought Caesar dressing might be tempting, I cannot stress enough how much difference a homemade dressing makes. This particular dressing recipe is so straightforward to prepare and bursting with such unparalleled flavor that you’ll be eager to make it yourself every time. It’s the secret weapon that elevates this pasta Caesar salad from good to truly great.
Crafting the Perfect Homemade Caesar Salad Dressing
Creating your own Caesar Salad Dressing is surprisingly simple and incredibly rewarding. The depth of flavor you achieve from scratch is far superior to anything you’ll find in a bottle. Here’s a breakdown of the key ingredients and how they contribute to this irresistible dressing:
Essential Caesar Salad Dressing Ingredients:
- Mayonnaise: Yes, you read that correctly! This recipe cleverly uses mayonnaise as its base. Traditionally, Caesar dressing relies on raw egg yolks emulsified with oil. By using mayonnaise, which is essentially egg yolks and oil already emulsified, we bypass the need for raw eggs and simplify the process significantly, all while maintaining that rich, creamy texture.
- Anchovies (or Anchovy Paste): Please, don’t let these small but mighty fish intimidate you! Anchovies are the cornerstone of authentic Caesar dressing, providing a profound savory depth, known as umami, and a perfect touch of saltiness that cannot be replicated. For ease and convenience, I highly recommend using anchovy paste, which is readily available in most major grocery stores. It’s much simpler to store, and there’s no chopping involved – just squeeze and stir!
- Worcestershire Sauce: Some might argue against including both anchovies and Worcestershire sauce, believing their flavors overlap. However, I firmly believe they each bring distinct nuances to the dressing. While Worcestershire sauce does contain anchovy essence, its complex blend of vinegar, tamarind, and spices adds a unique tang and smoky depth that beautifully complements and enhances the anchovies, resulting in a more layered and sophisticated flavor profile.
- You’ll also need fresh **Parmesan cheese** for its salty, nutty notes, pungent **Dijon mustard** for its sharp tang and emulsifying properties, aromatic **garlic** for a foundational savory punch, and, of course, **Kosher salt and freshly ground pepper** to perfectly season and balance all the flavors.
Combining pasta with the crispness of romaine and the bold, savory flavor of homemade Caesar dressing creates a versatile dish that can stand alone as a light meal or serve as an impressive side. The spiral shape of fusilli pasta is ideal, as its nooks and crannies perfectly capture and hold the rich dressing, ensuring every bite is packed with flavor. For the best results, cook the pasta al dente to provide a pleasant chew that contrasts beautifully with the tender lettuce.
When preparing your dressing, fresh ingredients make all the difference. Freshly squeezed lemon juice will provide a brighter, more vibrant tang than bottled alternatives. Similarly, grating your own Parmesan cheese yields a superior flavor and texture compared to pre-grated varieties. The robust flavor of freshly minced garlic is also key to the dressing’s iconic taste. Once combined, the dressing can be stored in the refrigerator for a few days, allowing the flavors to meld and deepen, making it an excellent option for meal prepping ahead of a busy week.
Explore More Delicious Side Salad Recipes
If you’re looking to expand your repertoire of delectable side salads, here are some other fantastic options that are sure to please any palate:
- Broccoli Salad: A crunchy, creamy classic.
- Italian Chopped Salad: Bursting with vibrant Mediterranean flavors.
- Artichoke Pasta Salad: A delightful blend of pasta and tangy artichokes.
- Allison’s Best Pasta Salad: Another fantastic pasta salad option.
- Avocado and Tomato Salad: Fresh, simple, and incredibly satisfying.
- Raspberry Spinach Salad: A sweet and savory delight perfect for lighter meals.
Tools Essential for Making This Caesar Salad with Pasta
To achieve the silkiest, most perfectly emulsified Caesar dressing, I highly recommend using a high-quality blender or food processor. My personal favorite way to prepare the dressing is using my Twister Jar on my Blendtec, which makes quick work of all the ingredients. Additionally, presenting your beautiful salad in a nice salad bowl not only looks appealing but also makes tossing the ingredients much easier and more enjoyable.
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Caesar Salad with Pasta
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Ingredients
- 1 pound fusilli corkscrew pasta
- 1/2 cup mayonnaise
- 1 1/2 cup grated Parmesan cheese divided
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 1 anchovy filet rinsed, dried and chopped (or equivalent anchovy paste)
- Kosher salt and freshly ground pepper, to taste
- 2 romaine hearts, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and allow to cool completely.
- In a blender or food processor, combine the mayonnaise, 1/2 cup of the grated Parmesan, the lemon juice, olive oil, mustard, Worcestershire sauce, garlic, and anchovy. Season with salt and pepper. Process until smooth and emulsified. Store in the refrigerator until ready to use.
- Cut the romaine into 1/2 inch pieces. Place it in a large salad bowl. Toss the cooled pasta with the romaine. Pour the dressing over the salad, add the remaining 1 cup of Parmesan and toss to combine. Season to taste with salt and lots of freshly ground pepper.
- Top with shaved Parmesan, if desired, for an extra touch of elegance.
Recipe Notes:
source: Kitchen Confidence by Kelsey Nixon
Nutrition Information
Carbohydrates: 44g (15%),
Protein: 14g (28%),
Fat: 20g (31%),
Saturated Fat: 5g (31%),
Polyunsaturated Fat: 12g,
Trans Fat: 0g,
Cholesterol: 18mg (6%),
Sodium: 458mg (20%),
Fiber: 0g,
Sugar: 1g (1%)