Creamy Caesar Spinach Pasta Salad Recipes

CREAMY CAESAR SALAD DRESSING

Steps:

• Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
• While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.

SPINACH PASTA SALAD

Steps:

• Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
• While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
• Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!

SPINACH AND CAESAR PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, gently toss together pasta, bacon, spinach, mushrooms and eggs. In small bowl, stir together Seasoning and Crouton Blend, sugar, ketchup, vinegar, oil and water. Just before serving, gently toss salad ingredients with seasoning mixture. Serve immediately.

SPINACH PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
• Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

CAESAR SALAD WITH GARLICKY CROUTONS

Steps:

• Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.
• Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.
• Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.
• Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese.
• Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.

ONE-POT CAESAR CHICKEN PASTA

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
• Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

CAESAR PASTA SALAD

Steps:

• Cook pasta according to package directions. Once pasta has cooked, run it through cold water, drain well, then transfer it to a wide salad bowl, add 2 tsp oil, toss well and set aside to cool completely.
• To make dressing, in a wide salad bowl, add all dressing ingredients i.e. capers, soy sauce, yogurt, olive oil, vegenaise (or mayo if using), mustard, lemon juice, garlic, and black pepper with 1/3 cup parmesan cheese. Mix well with whisk and set aside.
• In bowl with dressing, add cooked and cooled pasta, cherry tomatoes, cucumbers, green onion, and romaine lettuce. Toss to coat everything in dressing at the bottom of bowl. Garnish with more parmesan cheese. Serve and enjoy!

CREAMY SPINACH AND BACON PASTA SALAD

Steps:

• Using the directions on the back of your box of Caesar Suddenly Salad box prepare the pasta, drain and rinse the noodles if desired in cold water. Let the noodles cool.
• Meanwhile, cook 6 slices of hickory smoked bacon till crisp and boil 3 eggs till the eggs are hard-boiled.
• Combine 1 packet of Caesar Suddenly Salad dressing mix with ½ of a cup of mayonnaise, and ¼of a cup of milk. Note you may use Miracle Whip if desired.
• In a large glass bowl combine the noodles and caesar dressing whisking until smooth.
• Combine the coated pasta, fresh spinach, artesian lettuce, crisp hickory smoked bacon, grape tomatoes, hard-boiled eggs, and red salad onions by gently tossing.
• Refrigerate until ready to serve.

EASY CREAMY CAESAR SALAD DRESSING

Steps:

• Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
• Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

CREAMY CAESAR SPINACH PASTA SALAD

Steps:

• Cook penne pasta in salted water until al dente. Drain and rinse in cool water.
• Meanwhile, dice tomatoes and bell pepper, and slice spinach into ribbons.
• Mix all ingredients together, only using half the caesar dressing. Salt and pepper to taste.
• Refrigerate overnight.
• Before serving, add more caesar dressing until desired consistency is reached.
• Serve cold.

BEST CREAMY CAESAR SALAD

Steps:

• In a bowl, combine the garlic, mayo, anchovy paste, grated parmesan, Worcestershire, mustard, and lemon juice. Whisk to combine well. Add kosher salt and fresh ground pepper to taste. Chill.
• When ready to serve, add torn lettuce into a large serving bowl. Drizzle desired amount of dressing and toss. Add shaved parmesan and toss gently. Top with croutons.
• Serve immediately.

CREAMY PASTA SALAD

Steps:

• Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
• While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
• In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
• Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
• Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.