Best Broccoli Caesar Pasta Salad Recipe

If Caesar salad took a vacation to the Midwest, she would become this broccoli Caesar pasta salad. Bright green crisp-tender broccoli is tossed with cavatappi, shredded parm, and shards of crispy croutons in a silky homemade Caesar dressing for an unforgettable spin on the classic cookout staple.

The dressing:
Traditional Caesar dressing is made with egg yolks emulsified with oil. This simplified version shortcuts the process by using mayonnaise instead, but the rest of the ingredients are typical to most Caesar dressings: garlic, lemon juice, black pepper, and anchovies. If you’ve never used anchovies before, don’t be intimidated: Chopping and mashing them finely with the salt breaks them down so they melt completely into dressing, leaving only that beautiful umami flavor.

The croutons:
The most delicious croutons are made from fresh bread, which is torn into rough cubes, tossed in oil, and toasted in the oven until golden brown. Many people believe that stale bread is best for croutons, since it’s already “dried out,” but this is inaccurate. A great deal of moisture actually still remains, while the flavor of the bread isn’t nearly as good. Toasting fresh bread in the oven, on the other hand, produces croutons that are beautifully crisp and have the best flavor possible. I highly recommend a white country-style bread, but you could also use sourdough or something whole grain if you prefer. Whatever bread you choose, make sure you tear (as opposed to cutting) it; those rough torn edges get extra crispy and browned in the oven!

Make ahead:
The dressing can be made up to 1 day ahead. Store in an airtight container in the refrigerator. The pasta and broccoli can also be cooked up to 1 day ahead; toss with oil as instructed and chill, covered, in the refrigerator. The croutons can be made up to 3 days in advance. Cover and store in an airtight container at room temperature.

Made this recipe? Let us know how it went in the comments below!