Bowtie Caesar Salad

December 6, 2017

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Bowtie Caesar Salad

  • Author: kelsey nixon
  • Yield: 4-6 servings 1x



Caesar dressing

  • 1/3 cup mayonnaise
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced or grated
  • 1 anchovy fillet, rinsed, dried, and roughly chopped
  • Kosher salt and cracked black pepper


  • 1 pound bowtie pasta, freshly cooked to al dente, rinsed, drained & chilled
  • 2 romaine hearts, cut into 1/2-inch pieces
  • 1 cup grated Parmesan, plus small chunk for shaving (optional)
  • Kosher salt and cracked black pepper


For the dressing, in a blender or food processor, combine the, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, Parmesan, garlic, and anchovy, and season to taste with salt and pepper. Process until emulsified and smooth. Refrigerate until ready to use. Any extra dressing should be refrigerated and used within 3 days.

For the salad, toss the pasta, romaine, and Parmesan cheese with the reserved ½ cup of dressing. Season with salt and pepper. Top with additional shaved cheese, if desired, and serve.

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