Ingredients
For the Salad:
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8 oz (about 2½ cups) short pasta (rotini, penne, or bow tie)
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4 cups broccoli florets, cut small
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1½ cups cherry tomatoes, halved
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½ red onion, thinly sliced
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¼ cup grated Parmesan cheese
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Optional: 1½ cups cooked chicken breast or grilled steak, thinly sliced
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Salt, to taste
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Freshly ground black pepper, to taste
For the Caesar Dressing:
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½ cup mayonnaise
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¼ cup Greek yogurt or sour cream
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon garlic paste or finely minced garlic
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¼ cup grated Parmesan cheese
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Salt and black pepper, to taste
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1–2 tablespoons water (to thin dressing, if needed)
Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add the pasta and cook according to package instructions until al dente.
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Drain and rinse with cold water to stop the cooking process.
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Set aside to cool.
2. Blanch the Broccoli
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While the pasta cooks, bring a separate pot of water to a boil.
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Add broccoli florets and blanch for about 1½–2 minutes, just until bright green and slightly tender.
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Drain and immediately transfer broccoli to a bowl of ice water to preserve color and texture.
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Once cooled, drain well and pat dry.
3. Make the Caesar Dressing
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In a bowl, whisk together:
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Mayonnaise
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Greek yogurt or sour cream
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Lemon juice
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Dijon mustard
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Worcestershire sauce
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Garlic
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Parmesan cheese
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Season with salt and pepper.
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If the dressing is too thick, whisk in 1–2 tablespoons of water until it reaches a pourable consistency.
4. Assemble the Salad
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In a large mixing bowl, combine:
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Cooked pasta
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Blanched broccoli
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Cherry tomatoes
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Red onion
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Optional cooked chicken or beef
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Pour dressing over the top and toss until everything is evenly coated.
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Taste and adjust seasoning with salt and pepper as needed.
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Sprinkle with extra Parmesan cheese before serving.
5. Chill (Optional)
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For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.
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This gives the dressing time to absorb into the pasta and broccoli.
Notes
- Pasta selection: Use a short, ridged pasta like rotini or penne to help catch the creamy dressing. Avoid long pasta like spaghetti, which doesn’t hold up well in cold salads.
- Don’t overcook the broccoli: The key is blanching it just enough to soften slightly without losing its crunch or turning mushy.
- Make-ahead friendly: This salad holds up well in the fridge for 2–3 days. If making ahead, you may want to reserve some dressing to stir in just before serving to refresh the flavor.
- Add protein: For a complete meal, toss in:
- Grilled chicken breast, sliced or shredded
- Thinly sliced grilled beef steak
- Canned white beans or chickpeas for a vegetarian twist
- Customize your crunch: If you like added texture, top with roasted sunflower seeds, toasted almonds, or even seasoned breadcrumbs just before serving.
- No anchovies needed: This dressing is anchovy-free but still gives you that salty, umami-rich Caesar flavor using Worcestershire and garlic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes