Description
A refreshing and flavorful Broccoli Caesar Pasta Salad that combines tender broccoli florets and al dente cavatappi pasta with a creamy, garlicky anchovy Caesar dressing. Crisp homemade croutons and freshly grated Parmesan cheese add texture and a classic Caesar flair to this make-ahead salad perfect for lunch or as a side dish.
Ingredients
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 (plus more as needed)
- 1/2 cup mayonnaise
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
Salad
- 4 oz. white country-style bread, torn into 3/4″ pieces
- 3 tbsp. extra-virgin olive oil, divided
- 8 oz. broccoli, cut into 1” florets
- 8 oz. cavatappi pasta
- 1/2 oz. Parmesan, finely grated (about 1/4 cup)
Instructions
- Prepare the dressing: In a small bowl, combine the finely chopped garlic and fresh lemon juice. Let this mixture sit for 5 minutes to mellow the garlic flavor.
- Make anchovy paste: On a cutting board, finely chop the anchovy fillets. Sprinkle 1/8 teaspoon kosher salt over them and continue chopping while smashing the anchovies with the flat edge of the knife blade to create a smooth paste.
- Combine dressing ingredients: Add the anchovy paste, mayonnaise, Worcestershire sauce, and freshly ground black pepper to the bowl with the garlic-lemon mixture. Whisk everything together until fully combined. Taste and adjust seasoning with additional salt or lemon juice as desired. Cover and refrigerate until ready to use. The dressing can be made up to one day ahead.
- Make croutons: Position a rack in the center of the oven and preheat to 400°F (200°C). In a large bowl, toss the torn bread pieces with 2 tablespoons of olive oil and 1/8 teaspoon kosher salt. Spread the bread evenly on a large baking sheet and bake until the croutons are golden brown and crisp, about 8 to 10 minutes. Remove and let cool.
- Cook broccoli: Bring a medium pot of salted water to a boil. Add the broccoli florets and cook, stirring occasionally, until just tender, about 3 to 4 minutes. Drain the broccoli in a fine-mesh sieve and transfer it to the reserved bowl.
- Cook pasta: Return the pot of water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain in a fine-mesh sieve and rinse under cold water to remove excess starch and stop cooking. Transfer pasta to the bowl with the broccoli.
- Toss pasta and broccoli: Add the remaining 1 tablespoon olive oil to the bowl with the broccoli and pasta and toss to coat evenly. Refrigerate the mixture until chilled, at least 1 hour or up to 1 day.
- Assemble salad: Drizzle about three-quarters of the prepared dressing over the chilled pasta and broccoli. Toss well to coat.
- Add croutons and cheese: Coarsely crush half of the cooled croutons and add them to the pasta salad along with three-quarters of the grated Parmesan cheese. Toss everything gently to combine.
- Serve: Transfer the salad to a serving bowl. Top with the remaining whole croutons and reserved Parmesan cheese. Serve with the remaining dressing on the side.
Notes
- The dressing can be prepared a day in advance and stored in an airtight container in the refrigerator.
- Use preferably anchovy fillets packed in oil for a smooth paste and rich flavor.
- Chilling the pasta and broccoli salad for at least one hour helps meld the flavors and ensures a refreshing salad.
- Rinsing pasta after cooking stops residual cooking and prevents it from becoming mushy.
- Feel free to substitute white country-style bread with other sturdy bread for croutons.
