Looking to try out a new pasta salad recipe, but don’t know where to start?
Keep reading for two easy recipes that will upgrade your pasta salad game forever!
Honestly, pasta salad is such a great dish, it’s hard not to love it. Not only is it delicious and filling, but it’s so easily customizable, meaning there is a recipe out there for everyone! Plus, it’s super simple to make, even from scratch, thanks to Table & Thyme’s easy-to-follow recipe guide. So, the next time you get invited to a potluck, need appetizer ideas for entertaining guests, or want to add some tangy pasta salad goodness to your next meal, you’ll have the perfect recipe handy!
And, as an added bonus for connoisseurs of quality foods like us, we are including a simple recipe for creamy homemade Caesar dressing that adds the perfect touch of flavor to just about anything, including our must-try pasta salad!
How to Make Pasta Salad and Homemade Caesar Dressing
This recipe calls for quite a few ingredients, but that’s because it’s a 2-for-1 bargain! Not only are you going to have the perfect go-to recipe for delicious pasta salad, but you’ll also have everything you need to make tangy, creamy caesar dressing from scratch, too!
First things first, get all of your ingredients gathered and prepared. For the pasta salad, you’ll need some Ditalini pasta, cannellini beans, green olives, pepperoncini, cherry tomatoes, a shallot, Parmesan cheese, and some fresh herbs such as parsley, basil, or oregano. For the dressing, you will need to get your favorite Dijon mustard, some anchovies, fresh garlic, a little bit of lemon juice, olive oil, and an egg.
Rinse and drain the cannellini beans, slice the pepperoncini into thin strips, half the cherry tomatoes and olives, shop the shallot as finely as you can, shave the Parmesan cheese, and separate the egg white from the yolk before starting the pasta. That way, you can jump straight to the good part without having to put everything on hold later.
Bring a pot of salted water to a boil and add the pasta to cook until al dente.
While you are waiting for the pasta to cook, get started on the dressing. Combine all of the ingredients for the Caesar dressing, aside from the olive oil and about half of the lemon juice, in a bowl and whisk until they are evenly mixed. Then, continue to whisk as you slowly pour in the olive oil. The continuous circular movement of the mixture will help to emulsify the dressing, which can be tricky since there are several ingredients that taste wonderful together but separate easily.
Once all of the ingredients have bonded to create a creamy Caesar dressing, test the flavor and adjust it to your liking. You may need to sprinkle in some more salt or lemon juice, or even other seasonings like pepper until you get the tangy, golden flavor you are after.
Once your pasta is ready, remove it from heat and drain away the excess water. Then, combine the al dente pasta with the beans, olives, pepperoncini, and cherry tomatoes.
Add the chopped shallot, shaved Parmesan, and blend of herbs to the bowl of ingredients and admire the fresh palette of vibrant colors.
Finally, add the dressing to the bowl and toss the salad to mix!
Serve your flavorful pasta salad and expertly homemade Caesar salad dressing immediately or chill in the refrigerator for later. Enjoy!
Table & Thyme’s Pasta Salad with Homemade Caesar Dressing Recipe
A perfect Mediterranean-inspired pasta salad paired with a rich and creamy homemade Caesar dressing, can it get any better than that? Here’s how to make it:
Ingredients
Creamy Caesar Dressing
- 2 ounces of anchovies, crushed with a fork
- 2-3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1-2 Tablespoons lemon juice
- ¼-⅓ cup olive oil, plus more as needed
- 1 egg yolk
Pasta Salad
- 1 ½ cups Ditalini pasta
- 16 ounces cannellini beans, drained and rinsed
- 4 ounces Castelvetrano olives, pitted and halved
- 8 ounces cherry tomatoes, halved
- 10 pepperoncini, sliced thinly
- 6-7 Tablespoons Parmesan cheese, coarsely shaved
- 1 shallot, finely chopped
- ¼ cup fresh parsley, basil, or oregano
Directions
- Fill a large pot with water and a pinch of salt, and bring it to a boil. Add the pasta to the pot and cook until al dente.
- While the pasta cooks, make the dressing. In a large bowl, combine the mustard, crushed anchovies, garlic, 1 Tablespoon of lemon juice, and the egg yolk. Then, continuously whisk the mixture as you slowly pour in the olive oil. Once emulsified, taste and add any remaining lemon or salt until satisfied.
- Drain the pasta, but do not rinse. Add the beans, olives, pepperoncini, tomatoes, and cooked pasta to a bowl. Top with the Parmesan, chopped shallot, herbs, and dressing. Toss the salad until well-combined and serve immediately or chill until ready.
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