Description
A quick and creamy Greek Yogurt Caesar Pasta Salad that combines al dente pasta, crisp romaine, hard-boiled eggs, and a tangy, homemade Caesar dressing made with Greek yogurt instead of mayonnaise. This lighter twist on classic Caesar salad pasta is perfect for warm days or a nutritious, easy-to-make lunch or dinner.
Ingredients
For the Pasta Base:
- 12 oz pasta (Barilla Penne recommended for firm texture)
- 3 tbsp olive oil
For the Dressing:
- 1 cup FAGE Total 5% Greek yogurt
- 1/3 cup finely grated parmesan cheese
- 1.5 tbsp Dijon mustard
- 2 garlic cloves, minced
- 2.5 tsp capers
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp water
- Salt, to taste
- Pepper, to taste
For the Salad:
- 4 cups romaine lettuce, chopped into 1-inch ribbons
- 2 hard-boiled eggs, peeled and sliced into quarters
- 1/3 cup parmesan cheese
- 2 handfuls croutons
- 1/4 tsp black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente, usually 8-10 minutes. Reserve about 1/4 cup of the pasta water before draining. Toss the hot pasta with 3 tablespoons of olive oil and 2 tablespoons of the reserved pasta water to prevent sticking. Spread the pasta on a plate or shallow bowl to cool quickly to avoid mushiness when adding dressing.
- Prepare the Eggs: Place eggs in a small pot of cold water, bring to a boil, then remove from heat. Cover and let sit for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel and slice each egg into quarters, setting aside.
- Make the Dressing: In a blender or food processor, combine minced garlic, capers, Dijon mustard, lemon juice, finely grated parmesan, Greek yogurt, 1 tablespoon olive oil, 1 tablespoon water, salt, and pepper. Blend until completely smooth and creamy. Taste and adjust seasoning as needed for a bright, tangy, and rich dressing.
- Prepare the Romaine: Wash and dry the romaine lettuce thoroughly to avoid dilution of the dressing. Chop into 1-inch ribbons and set aside.
- Assemble the Salad: In a large mixing bowl, place the cooled pasta and pour about half of the Caesar dressing over it. Toss gently to coat evenly. Add chopped romaine, hard-boiled eggs, and 1/3 cup parmesan cheese. Pour the remaining dressing over the top and toss everything together until well combined. The salad should be creamy but not overly wet.
- Add Croutons and Serve: Just before serving, top the salad with croutons and sprinkle with black pepper. Adding croutons last keeps them crispy. Serve immediately while the salad is fresh and crunchy.
Notes
- Use Greek yogurt for a rich, creamy dressing with less fat than mayonnaise-based dressings.
- Cooling pasta quickly after cooking prevents it from getting mushy when dressed.
- Add croutons at the last moment to keep them crispy.
- Adjust seasoning in the dressing carefully for balanced tanginess and saltiness.
- Romaine should be thoroughly dried to prevent watering down the salad.
