Caesar Pasta Salad

This week, we’re on the Jersey Shore for my husband’s family beach vacation. My sister-in-law, Ashley, created this absolutely scrumptious Caesar Pasta Salad as a side dish for family dinner. Taking advantage of the bounty of fresh summer ingredients like basil and tomatoes, this pasta salad works great as a side or, with added protein, a full meal.

By Sarah Gorman

Ingredients

• Caesar Dressing

  • ½ cup mayo

  • 2 cloves garlic*, finely grated

  • 1 tin oil-packed anchovies, finely minced or mashed with mortar and pestle

  • 2 tsp Dijon mustard

  • Juice of 1 lemon

  • Parmesan cheese, grated

  • Freshly ground black pepper and salt to taste

• 1 pasta with lots of crevices (bowtie, rotini, etc)

• 1 head romaine lettuce*, shredded

• 1 pint cherry tomatoes*, halved

• 1 cup fresh basil leaves*, torn

• 1 avocado, diced

• *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. First, make dressing by combining all ingredients and whisk until smooth. Taste and adjust seasonings.

2. Bring a large pot of salted water to a boil. Don’t skip the salt! Your water should taste like the sea.

3. Boil the pasta to al dente, according to package directions. Drain.

4. In a large bowl, toss everything together. Serve warm or cold. The salad will develop more flavor as it sits.