Caprese Caesar Pasta Salad

Name: Caprese Caesar Pasta Salad
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1/2 cup mayo; 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 -2 cloves garlic, grated; 1/2 cup grated parmesan cheese; kosher salt and black pepper; 1 pinch chili flakes, to taste ((optional)); 1 pound short cut pasta; 1 head romaine lettuce, shredded; 2 cups mozzarella balls, use marinated if you can find; 2 cups cherry tomatoes halved; 1 cup fresh basil leaves, torn; 1/2 cup cubed spicy cheddar cheese ((optional)); 1 avocado, diced

Almost completely no-cook, comes together quickly with very little effort, delicious, and perfect for Mother's Day!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

1/2 cup mayo
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 -2 cloves garlic, grated
1/2 cup grated parmesan cheese
kosher salt and black pepper
1 pinch chili flakes, to taste ((optional))
1 pound short cut pasta
1 head romaine lettuce, shredded
2 cups mozzarella balls, use marinated if you can find
2 cups cherry tomatoes halved
1 cup fresh basil leaves, torn
1/2 cup cubed spicy cheddar cheese ((optional))
1 avocado, diced

Steps

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. 3. In a large bowl, toss together the pasta, lettuce, mozzarella, tomatoes, cheddar, and avocado. Pour over the dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.