Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
0
  Caesar's Pasta Salad Recipe This is such a great combination of a pasta salad and a classic Caesar salad - perfect for summertime! For The Croutons:3 cups 1/3-inch-diced day-old bread2 tablespoons olive oil1/2 cup freshly grated Parmesan1/4 teaspoon kosher saltFor The Dressing:1 cup freshly grated Parmesan1/2 cup reduced-fat buttermilk1/4 cup reduced-fat Greek... giadzy.com

Caesar's Pasta Salad Recipe

  • 3 cups 1/3-inch-diced day-old bread
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1 cup freshly grated Parmesan
  • 1/2 cup reduced-fat buttermilk
  • 1/4 cup reduced-fat Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, smashed and peeled
  • 2 hearts of romaine lettuce, cut into 1/3-inch pieces
  • 2 ears of corn, kernels removed
  • 8 ounces tricolored fusilli, cooked and cooled

This recipe originally appeared on Giada on the Beach. Episode: Pool Party!

For the croutons: Preheat the oven to 400 degrees F.

On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.

For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.

For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

Caesar's Pasta Salad Recipe

Photo of lizzynewm

Recipe by Giada De Laurentiis

 

Caesar's Pasta Salad Recipe

Serves: 
6 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Inactive Time
Total Time
25 minutes

INGREDIENTS:

For The Croutons:

  • 3 cups 1/3-inch-diced day-old bread
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon kosher salt

For The Dressing:

  • 1 cup freshly grated Parmesan
  • 1/2 cup reduced-fat buttermilk
  • 1/4 cup reduced-fat Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic smashed and peeled

For The Salad:

  • 2 hearts of romaine lettuce cut into 1/3-inch pieces
  • 2 ears of corn kernels removed
  • 8 ounces tricolored fusilli cooked and cooled

INSTRUCTIONS:

  • This recipe originally appeared on Giada on the Beach. Episode: Pool Party!
  • For the croutons: Preheat the oven to 400 degrees F.
  • On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
  • For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
  • For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

NUTRITION:

Calories: 713kcal | Carbohydrates: 81g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 1881mg | Potassium: 467mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1364IU | Vitamin C: 4mg | Calcium: 513mg | Iron: 6mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Caesar's Pasta Salad Recipe

Photo Credit: Food Network

 

Caesar's Pasta Salad Recipe

Serves: 
6 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Inactive Time
Total Time
25 minutes

INGREDIENTS:

For The Croutons:

  • 3 cups 1/3-inch-diced day-old bread
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon kosher salt

For The Dressing:

  • 1 cup freshly grated Parmesan
  • 1/2 cup reduced-fat buttermilk
  • 1/4 cup reduced-fat Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic smashed and peeled

For The Salad:

  • 2 hearts of romaine lettuce cut into 1/3-inch pieces
  • 2 ears of corn kernels removed
  • 8 ounces tricolored fusilli cooked and cooled

INSTRUCTIONS:

  • This recipe originally appeared on Giada on the Beach. Episode: Pool Party!
  • For the croutons: Preheat the oven to 400 degrees F.
  • On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
  • For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
  • For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

NUTRITION:

Calories: 713kcal | Carbohydrates: 81g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 1881mg | Potassium: 467mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1364IU | Vitamin C: 4mg | Calcium: 513mg | Iron: 6mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Vegetarian

Have extra corn? Try these recipes:

Garlic and Sun-Dried Tomato Corn Muffins

By: Giada De Laurentiis

Nov 14, 2018

Scallion and Mozzarella Cornbread

By: Giada De Laurentiis

Nov 13, 2018

Grilled Shrimp and Vegetable Salad

By: Giada De Laurentiis

Aug 31, 2020

Summer Succotash

By: Giada De Laurentiis

May 31, 2018 | Total time: minutes