Side Pannel
Fusilli Caesar Salad
Fusilli Caesar Salad
- Recipe Submitted by maryjosh on 08/31/2018
Ingredients List
- 8 ounces fusilli pasta
- 6 cups chopped romaine lettuce
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- FOR THE CROUTONS
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, diced into 1-inch cubes
- FOR THE DRESSING
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet, rinsed, dried and chopped, optional
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Directions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
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