Chestnut Free Caesar Pasta Salad
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz rotini pasta
- 1 tbsp kosher salt
For the croutons
- 3 cups day-old bread, cut into ¾-inch cubes
- 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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