Arugula Pasta Caesar Salad (Printable)

Peppery arugula and tender pasta tossed in a creamy Caesar-style dressing with Parmesan and cherry tomatoes.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta (fusilli, penne, or farfalle)

→ Salad

02 - 4 cups baby arugula (about 3.5 ounces)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup shaved Parmesan cheese
05 - 1/4 cup toasted croutons

→ Caesar Dressing

06 - 2 tablespoons mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 2 teaspoons Dijon mustard
09 - 1 clove garlic, minced
10 - 2 teaspoons fresh lemon juice
11 - 2 teaspoons Worcestershire sauce
12 - 2 anchovy fillets, minced (optional)
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tablespoons extra virgin olive oil
15 - Salt and black pepper, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse under cool water to halt cooking. Set aside to drain completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, minced anchovies (if using), grated Parmesan, and olive oil in a small bowl. Whisk until smooth and well emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the cooled pasta, baby arugula, halved cherry tomatoes, and half of the shaved Parmesan. Drizzle with the Caesar dressing and toss gently until all ingredients are evenly coated.
04 - Transfer the salad to a serving platter or divide among individual plates. Garnish with toasted croutons and the remaining shaved Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The pasta turns a side salad into something genuinely filling without feeling heavy.
  • That creamy, tangy dressing clings to every spiral and fold of the noodles in a way lettuce never could.
  • You can throw it together with pantry staples on a night when cooking feels like too much effort.
02 -
  • Rinsing the pasta is essential here because you want it cooled and slightly slippery, not starchy and sticky like a hot dinner plate.
  • If you skip the anchovies, add a tiny pinch more salt and a splash extra of Worcestershire to compensate for the missing umami depth.
03 -
  • Use your hands to toss, as tongs can shred the arugula and smash the tomatoes if you are not careful.
  • A microplane grater on the Parmesan for the dressing makes it dissolve faster than any pre grated option from the store.

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