Broccoli Caesar Pasta Salad Recipe

Introduction

This Broccoli Caesar Pasta Salad combines crunchy broccoli florets, tender cavatappi pasta, and a creamy, tangy Caesar dressing for a refreshing twist on a classic. With homemade croutons and a hint of anchovy, it’s perfect as a side dish or a light meal.

Ingredients

• 1 large garlic clove, finely chopped
• 1 tbsp. fresh lemon juice
• 3 anchovy fillets, preferably packed in oil
• 1/8 tsp. (or more) kosher salt, divided
• 1/2 c. mayonnaise
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper
• 4 oz. white country-style bread, torn into 3/4″ pieces
• 3 tbsp. extra-virgin olive oil
• 1/8 tsp. kosher salt, plus more
• 8 oz. broccoli, cut into 1” florets
• 8 oz. cavatappi pasta
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)

Instructions

1. Step 1: In a small bowl, combine the finely chopped garlic and fresh lemon juice. Let it sit for 5 minutes to mellow the garlic flavor.
2. Step 2: On a cutting board, finely chop the anchovy fillets. Sprinkle 1/8 teaspoon salt over them and continue chopping, pressing with the flat edge of the blade until a paste forms.
3. Step 3: Add the anchovy paste to the bowl with garlic and lemon juice. Stir in mayonnaise, Worcestershire sauce, and black pepper. Whisk until smooth. Taste and adjust seasoning with more salt or lemon juice if desired. Cover and refrigerate until ready to use. The dressing can be made up to one day ahead.
4. Step 4: Preheat the oven to 400°F (200°C) and position a rack in the center. In a large bowl, toss the torn bread pieces with 2 tablespoons olive oil and 1/8 teaspoon salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Let cool.
5. Step 5: Meanwhile, bring a medium pot of salted water to a boil. Add the broccoli florets and cook for 3 to 4 minutes until just tender. Drain broccoli in a fine-mesh sieve and transfer to the reserved bowl.
6. Step 6: Return the boiling water to the pot and cook the cavatappi pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and remove starch. Add pasta to the bowl with broccoli. Drizzle with remaining 1 tablespoon olive oil and toss to coat. Refrigerate for at least 1 hour until chilled.
7. Step 7: Drizzle the pasta and broccoli with about three-quarters of the dressing. Toss to coat evenly. Coarsely crush half of the croutons and add them along with three-quarters of the grated Parmesan cheese. Toss gently to combine.
8. Step 8: Transfer the salad to a serving bowl. Top with the remaining whole croutons and Parmesan. Serve with the remaining dressing on the side for extra flavor.

Tips & Variations

• For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
• If you prefer, use kale or romaine lettuce instead of broccoli for a traditional Caesar salad twist.
• To omit anchovies, add an extra teaspoon of Worcestershire sauce for that umami flavor.
• Make sure to rinse the pasta under cold water to prevent it from becoming mushy and to keep the salad crisp.

Storage

Store the pasta salad covered in the refrigerator for up to 2 days. Keep the croutons separate if possible to maintain their crispness. Reheat is not recommended as the pasta salad is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, both the dressing and pasta salad can be made up to a day in advance. Keep the dressing chilled and toss the salad just before serving for best texture.

Can I use a different type of pasta?

Absolutely! Short pasta shapes like rotini, penne, or fusilli work well and hold the dressing nicely.

Broccoli Caesar Pasta Salad Recipe

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4.7 from 136 reviews

This Broccoli Caesar Pasta Salad is a refreshing twist on the classic Caesar salad, combining tender broccoli florets, al dente cavatappi pasta, crunchy homemade croutons, and a creamy anchovy-garlic Caesar dressing. Perfect for a make-ahead side dish or light lunch, this salad offers vibrant flavors and satisfying textures chilled and tossed together to perfection.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing

• 1 large garlic clove, finely chopped
• 1 tbsp fresh lemon juice
• 3 anchovy fillets, preferably packed in oil
• 1/8 tsp kosher salt, divided
• 1/2 cup mayonnaise
• 1/2 tsp Worcestershire sauce
• 1/4 tsp freshly ground black pepper

Croutons

• 4 oz white country-style bread, torn into 3/4” pieces
• 3 tbsp extra-virgin olive oil, divided
• 1/8 tsp kosher salt, plus more for seasoning

Salad

• 8 oz broccoli, cut into 1” florets
• 8 oz cavatappi pasta
• 1/2 oz Parmesan cheese, finely grated (about 1/4 cup)

Instructions

1. Prepare the dressing: In a small bowl, combine finely chopped garlic and fresh lemon juice. Let this sit for 5 minutes to mellow the garlic flavor.
2. Make anchovy paste: Finely chop anchovy fillets on a cutting board. Sprinkle 1/8 tsp kosher salt over them and continue chopping, using the flat edge of the blade to smash the anchovies into a paste.
3. Combine dressing ingredients: Add mayonnaise, Worcestershire sauce, freshly ground black pepper, and the anchovy paste to the garlic-lemon mixture. Whisk everything together until smooth and well combined. Taste and adjust seasoning with additional salt or lemon juice if desired. Cover and refrigerate until ready to use.
4. Make croutons: Preheat oven to 400°F (205°C) with a rack in the center. In a large bowl, toss the torn bread pieces with 2 tablespoons of olive oil and 1/8 tsp kosher salt. Spread the bread evenly on a large metal baking sheet and bake for 8 to 10 minutes until golden brown and crisp. Remove and let cool.
5. Cook broccoli: Meanwhile, bring a medium pot of salted water to a boil. Add broccoli florets and cook, stirring occasionally, for 3 to 4 minutes until just tender. Drain broccoli using a fine-mesh sieve and transfer to a reserved bowl. Reserve the cooking water in the pot.
6. Cook pasta: Return the reserved water to a boil. Add cavatappi pasta and cook according to package instructions until al dente, stirring occasionally. Drain pasta in a fine-mesh sieve and rinse with cold water to stop cooking and remove excess starch. Transfer pasta to the bowl with broccoli.
7. Toss pasta and broccoli: Add remaining 1 tablespoon olive oil to pasta and broccoli mixture and toss to coat. Refrigerate until chilled, at least 1 hour or up to 1 day.
8. Assemble salad: Drizzle about three-quarters of the dressing over the chilled pasta and broccoli. Toss well to coat all ingredients evenly.
9. Add cheese and croutons: Coarsely crush half of the cooled croutons and add them along with three-quarters of the grated Parmesan cheese to the salad. Toss gently to combine.
10. Serve: Transfer the salad to a serving bowl. Top with the remaining whole croutons and Parmesan cheese. Serve with the remaining dressing on the side for extra flavor.

Notes

• Dressing can be made one day ahead and refrigerated in an airtight container for developed flavors.
• Use fresh, good-quality anchovies packed in oil for the best flavor in the Caesar dressing.
• Rinsing pasta after cooking stops the cooking process and helps keep the salad cold and fresh.
• For a vegetarian version, omit anchovies and add extra Parmesan cheese or consider adding capers for briny flavor.
• Store leftovers covered in the refrigerator and consume within 2 days for best taste and texture.

Keywords: Broccoli Caesar Pasta Salad, Caesar Salad, Pasta Salad, Broccoli Salad, Summer Salad, Side Dish, Vegetarian Option