“As iron sharpens iron, so one person sharpens another. . .” Proverbs 27:17

Caesar Pasta Salad is a colorful and flavorful salad that would be perfect as a side salad or a main dish.

Why Caesar Pasta Salad?

There is a local restaurant chain that has Caesar Pasta Salad on its menu. It is one of my husband’s favorite restaurants, he loves their Philly Steak Sandwich w/ curly fries.  I, on the other hand, like salads and they have a nice list to choose from.  I usually get a salad with blackened salmon, but I have ordered Caesar Pasta Salad a couple of times.  It’s good, but I think my modification to the salad is better. . .  😉  

What Makes this Salad Amazing?

One of the reasons Caesar Pasta Salad  is absolutely delicious, if I do say so myself, is the roasted broccoli.  It gives such depth to the taste of the salad and a little texture.  See my note on how to roast broccoli, it is so easy to do.

The second reason I think Caesar Pasta Salad is tasty is the marinated artichoke hearts.  That tanginess with the creaminess of the caesar dressing really gives it a zing.

But what really makes this salad top notch? It is the Bacon Crouton crumbs.  It brings this salad to the next level.  Not only does it give the Caesar Pasta Salad added flavor, but the crunchiness gives it an elevation of texture.  Do not skip out on the Bacon Crouton Crumbs!  A lot of Caesar Salads that have bacon usually uses bagged bacon bits.  😣  Please, do not do that with this recipe.  It will be the same if you do.

What do I Need To Make Caesar Pasta Salad?

Food processor, baking sheet, can opener, mixing bowl, knife, cutting board, measuring cups, large pot, tongs, an appetite 😂 and the following ingredients:

Mama Fawn’s Tips . . .

•  The bacon needs to be as crispy as can be without burning it.  
• If you are in a hurry, you can blanch the broccoli with the pasta for the last 3 minutes of cooking time.  
• Make sure the romaine lettuce is completely dry before adding to the salad.
• Pasta needs to be cooled before preparing the salad.
• I use fresh parmesan for the salad but you can substitute grated parmesan if you prefer.
• See Note to make homemade croutons.
• See Note to roast broccoli.
• Use the freshest ingredients for this salad, it will really make a difference.

*Note-Homemade Croutons- Add 1 cup bread cubes (I use sourdough), ½ tsp salt 1 tbsp olive oil to a baking sheet and mix well.  In a 350 degree oven, bake the croutons for 5 minutes.  Take out of the oven and stir and bake for another 10 minutes.

**Roasted Broccoli-  1 cup broccoli florets, 1 tbsp olive oil and a ¼ tsp salt on a baking sheet.  Toss and spread in a single layer and roast at 425 degrees for 15 minutes.  Let cool.