Low Sugar Caesar Pasta Salad

Total time45 min

Prep time20 min

Cook time15 min

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Ingredients

6 servings

For the pasta

12 oz rotini pasta
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1 tbsp kosher salt

For the croutons

3 cups day-old bread, cut into ¾-inch cubes
Chef's tip
If the recipe relies on dry or stale bread, toast fresh slices briefly first.
3 tbsp olive oil
¼ tsp garlic powder
¼ tsp kosher salt

For the dressing

2 pasteurized egg yolks
4 anchovy fillets, finely minced
2 cloves garlic, finely grated or minced
1 tsp dijon mustard
2 tbsp fresh lemon juice
1 tsp worcestershire sauce
½ cup olive oil
½ cup finely grated parmesan cheese
¼ tsp black pepper

For the salad

1 large head romaine lettuce, chopped into 1-inch pieces
⅓ cup shaved parmesan cheese

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a baking sheet to cool completely, about 10 minutes.
2
While the pasta cooks, toss the bread cubes with 3 tbsp olive oil, garlic powder, and 1/4 tsp kosher salt on the baking sheet until evenly coated. Spread in a single layer and bake at 400°F (205°C) for 10–13 minutes, turning once halfway through, until deep golden and crisp throughout. Transfer to a plate and let cool.

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