Caesar salad pasta
It’s time to start making your own lunches, and this recipe is incredibly easy and delicious. It is a delightful fusion of two beloved dishes, combining the creamy, tangy flavours of a classic Caesar salad with the hearty texture of pasta. I even used whole wheat pasta, and you can hardly tell the difference! One of the great aspects of Caesar Salad Pasta is its adaptability. You can easily customize it by adding your favourite ingredients, such as avocado, bacon bits, or even roasted vegetables. For a vegetarian option, omit the meat and consider adding chickpeas for protein.
Ingredients
- 4 Cloves Garlic
- 6 Anchovy Fillets (In Oil)
- 200g Mayo
- 200g Sour Cream
- 2 Tsp Dijon Mustard
- 2 Tsp Worcester Sauce
- 100g Parmesan
- ½ Lemon
- 500g pasta
- 300g Rotisserie Chicken, Shredded
- 200g Bacon, Cooked And Roughly Chopped
- 2 Heads Gem Lettuce, Roughly Chopped
Step 1
Cook the pasta according to the package instructions, then rinse it with cold water. You want the pasta to cool down and not be warm.
Step 2
Grate the garlic into a large bowl and add the anchovies with a pinch of flaky salt and a drizzle of oil. Use a fork to mash everything together until the anchovies are well broken down.
Step 3
Whisk in the mustard, Worcester sauce, mayo, sour cream, lemon juice and grated parmesan. Season with salt and pepper to taste.
Step 4
Add the chicken, bacon, pasta, and lettuce to the bowl, and mix everything together thoroughly. Season with salt and pepper to taste.
Step 5
For the breadcrumbs, toast them in a pan with 1 tablespoon of olive oil and 25g of Parmesan until they turn a deep golden color.
Serve the dish topped with the Parmesan breadcrumbs and enjoy!
