Creamy Caesar Pasta Salad Recipe Recipe For Zucchini

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CAESAR PASTA SALAD



Caesar Pasta Salad image

Loaded with the traditional Caesar Salad flavors in a creamy garlic lemon dressing, this meal is both flavorful and filling!

Provided by Holly Nilsson

Categories     Main Course     Pasta     Salad     Side Dish

Time 30m

Number Of Ingredients 18

¾ pound penne (or other medium pasta)
2-3 chicken breasts
1 tablespoon olive oil
seasoning to taste (cajun seasoning, salt & pepper, etc )
6 cups romaine lettuce (chopped)
1 cup croutons
½ cup parmesan cheese (shredded)
6 slices bacon (cooked and crumbled)
lemon wedges for serving
1 cup mayonnaise
½ cup Greek yogurt (or sour cream)
⅓ cup parmesan cheese (shredded )
3-4 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 ½ tablespoons anchovy paste
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
salt & fresh black pepper to taste

Steps:

  • Combine all dressing ingredients in a large bowl. Refrigerate.
  • Cook pasta al dente according to package directions. Run under cold water and drain well.
  • Season chicken breasts with olive oil and seasoning to taste. Grill over medium heat 4-5 minutes per side or until juices run clear. (165°F). Rest until cooled then chop or slice.
  • Combine all salad ingredients in a large bowl. Toss with desired amount of dressing.
  • Serve immediately.

Nutrition Facts : Calories 537 kcal, Carbohydrate 38 g, Protein 27 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 706 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 22 g, ServingSize 1 serving

PEPPERONI CAESAR PASTA SALAD



Pepperoni Caesar Pasta Salad image

This salad is easy to make, very flavorful, and is an attractive dish to take to picnics and other summertime gatherings.

Provided by Brent BeSaw

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 ½ cups shell pasta
1 cup shredded mozzarella cheese
1 (3.25 ounce) package sliced pepperoni, quartered
1 cup fresh broccoli florets
½ cup prepared Caesar salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  • Combine mozzarella cheese, pepperoni, and broccoli in a large bowl; fold in pasta. Drizzle with Caesar salad dressing, tossing to combine. Refrigerate until serving.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 33.9 g, Cholesterol 52.9 mg, Fat 27.4 g, Fiber 2 g, Protein 19.4 g, SaturatedFat 8.6 g, Sodium 874.2 mg, Sugar 2.1 g

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED



The Last Caesar Salad Recipe You'll Ever Need image

This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.

Provided by Britt Brouwer

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 1h20m

Yield 32

Number Of Ingredients 8

2 anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g

CAESAR SALAD WITH GARLICKY CROUTONS



Caesar Salad with Garlicky Croutons image

It's time to rescue the classic Caesar from bagged salad boredom. A modern Caesar salad starts with romaine leaves left whole, and ends when there isn't a garlicky crouton or drop of the anchovy-, Parm-, and pepper-flecked dressing left on the plate.

Provided by Southern Living Test Kitchen

Categories     Salad

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 21

1/2 cup olive oil
6 garlic cloves, smashed
3 cups cubed baguette (from 1 [5-oz.] baguette)
1 ounce Parmesan cheese, grated (about ¼ cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable oil
1/4 cup large capers, rinsed and drained, patted dry
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons water
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
6 anchovy fillets
2 garlic cloves, smashed
1 large egg yolk
3/4 cup pure olive oil
1 teaspoon black pepper
2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided
2 romaine lettuce hearts (about 1 lb.), leaves separated
2 ounces Parmigiano-Reggiano cheese, shaved (about ½ cup)

Steps:

  • Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.
  • Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.
  • Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.
  • Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese.
  • Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.

EASY CREAMY CAESAR SALAD DRESSING



Easy Creamy Caesar Salad Dressing image

I've been preparing this dressing for family and friends for many years; it's always a favorite! Serves 5 as an entree with grilled chicken, beef, or shrimp.

Provided by Angielin

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

⅓ cup canola oil
⅓ cup grated Parmesan cheese
¼ cup egg substitute (such as Egg Beaters®)
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon anchovy paste
¼ teaspoon Worcestershire sauce
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce, torn into bite-size pieces
1 cup croutons

Steps:

  • Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
  • Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 4.9 g, Cholesterol 3.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 166.4 mg, Sugar 0.6 g

CREAMY PASTA WITH ZUCCHINI



Creamy Pasta with Zucchini image

Just a handful of ingredients go into this quick pasta toss; it's a great way to take advantage of a bumper crop of zucchini. You can add many different veggies to make this your way. You could dice onions and saute it in the olive oil until translucent before adding the garlic. Diced tomatoes and fresh mushrooms would be delicious as well. You can use farfalle or penne in place of linguine, if desired.

Provided by Panther Girl

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 13

1 pound linguine pasta
1 cup 1% milk
2 teaspoons cornstarch
¼ cup butter
1 clove garlic, minced
salt and ground black pepper to taste
1 ½ cups grated Parmesan cheese
¼ cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 pounds zucchini, shredded and drained
1 cup shredded sharp Cheddar cheese
2 tablespoons chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Whisk milk and cornstarch together in a bowl until smooth.
  • Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
  • Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
  • Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 48.7 g, Cholesterol 48.1 mg, Fat 21 g, Fiber 3.3 g, Protein 20.2 g, SaturatedFat 10.9 g, Sodium 425.7 mg, Sugar 5.6 g

CAESAR PASTA SALAD (VEGAN)



CAESAR PASTA SALAD (VEGAN) image

Caesar Pasta Salad is a delicious quick and easy salad perfect as an everyday side salad or main entree! It can be made ahead and stores well. Vegan, oil-free, WFPB recipe.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 20m

Number Of Ingredients 9

8 oz. pasta (rotini, fusilli, elbow, farfalle, ect.)
2 large heads of romaine, chopped
1 cup cherry tomatoes, sliced in half
1 - 2 tablespoons capers, optional
1/2 cup Vegan Caesar Dressing
Salt + pepper, to taste
1 1/2 cups Crispy Roasted Chickpeas
Almond Parmesan or shaved or grated Violife Parm
Avocado, sliced or diced, optional

Steps:

  • Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled.
  • Ideally you will have the caesar dressing and chickpeas already prepared, so all you need to do is chop the romaine and slice the tomatoes.
  • In a large serving bowl (or pot the pasta was cooked in) add the pasta, romaine, capers, and tomatoes. Pour the caesar dressing over top and toss to combine. Season with salt and pepper to taste.
  • Serve in individual bowls topped with Crispy Chickpeas, vegan parm, and any other optional toppings.
  • Serves 4 - 6
  • Leftovers can be stored in the refrigerator for up to 5 - 6 days in covered containers.

Nutrition Facts : Calories 331 calories, Sugar 6.3 g, Sodium 288.8 mg, Fat 6.6 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 11.4 g, Protein 15 g, Cholesterol 0 mg

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