Author Notes
This sprang from a recipe I saw years ago on the back of a box of pasta, and thought, 'That looks interesting.' I never bothered to cut it out or copy it down, and naturally, when I got the yen to make it some time later I couldn't find it. I would stand in the middle of the pasta aisle at Stop n' Shop and Waldbaum's and Key Food and look on the back of every brand of ziti and penne and rigatoni. Nada. Zip. Bupkus. Since my memory is akin to a screen door in a submarine, I am sure this only vaguely resembles the original. But it tastes good! Feel free to adjust the proportions of veggies and cheeses, toss in some cucumbers or radishes, sub bacon or pepperoni for the salami, or leave out anything you don't like. Although if you omit the anchovies or the Worcestershire, it's not very Caesar-like, and then you'd have to call it something else. —wssmom
Ingredients
- Pasta Salad with Romaine
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1/2 pound penne, ziti, or rigatoni, cooked and cooled (you can do this while you assemble the rest of the ingredients)
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1 cup grape tomatoes, halved
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1/2 cup black olives, pitted and halved
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4 ounces salami, cut into pasta-length strips
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3 ounces fresh mozzarella, cut into small cubes
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1/2 cup diced red pepper
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1 head romaine lettuce, torn into pieces (about 4 cups)
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1/2 cup shredded parmesan
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3/4 cup creamy caesar dressing (recipe follows) or more to taste
- Creamy Caesar Dressing
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1 organic egg yolk, at room temperature
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1 teaspoon fresh lemon juice
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1/4 cup olive oil
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1 clove garlic, smashed flat and minced
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3/4 cup grapeseed or other neutral oil
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1/2 teaspoon Worcestershire sauce
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2-3 tablespoons fresh lemon juice
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1/4 teaspoon freshly ground black pepper
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1 teaspoon anchovy paste or minced anchovies
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salt to taste
Directions
- Pasta Salad with Romaine
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Toss all ingredients together; refrigerate until serving time.
- Creamy Caesar Dressing
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Using a bowl that won't twirl around (mine has a rubber base) whisk together the egg yolk and the lemon juice. Dribble in, a few drops at a time, the olive oil and whisk until emulsified. Whisk in the garlic, then dribble in the rest of the oil, whisking constantly, until all the oil is incorporated. Whisk in the Worcestershire, 2 tablespoons of the lemon juice, pepper, and the anchovy paste. Taste, and add more lemon juice if you think it's needed, and a little salt if you think it's needed. (The anchovy paste can be really salty). You'll have more than you need.
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