Caesar Crunch Pasta Salad
Servings
2
Caesar isn’t just for salads anymore! This crunchy, creamy Caesar Crunch Pasta Salad takes the flavor you love and turns it into a full-on meal. Developed with our friends at VegNews, it features gluten-free Living NOW® Multigrain and Cauliflower Rotini, a punchy vegan Caesar dressing, and crispy sourdough croutons for the ultimate forkful of texture and taste. It’s just right for a wholesome lunch or quick weeknight dinner!
Ingredients
1 tablespoon
Extra Virgin Olive Oil, Organic
2 cups
gluten-free sourdough bread pieces, torn into small pieces
5 cups
cups chopped romaine lettuce
1 tablespoon
freshly chopped flat-leaf parsley
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For the Caesar dressing:
⅓ cup
vegan mayonnaise
1 tablespoon
organic extra virgin olive oil
2 ½ teaspoons
lemon juice
½ teaspoon
chopped capers, plus ½ teaspoon caper brine juice
2 teaspoons
Dijon mustard
1 teaspoon
whole-grain mustard
1
garlic clove, minced
½ teaspoon
salt
¼ teaspoon
pepper
½ teaspoon
Maple Syrup, Organic Grade A Amber Color
Directions
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Bring a large pot of water to a boil. Add rotini and cook 7 minutes, stirring occasionally until al dente. Strain, rinse under cold water, and set aside.
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In a skillet over medium-low heat, add 1 tablespoon olive oil. Add sourdough bread pieces and cook, stirring frequently, until golden and crisp (about 5 minutes). Set aside.
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For the dressing, in a small bowl, combine all ingredients. Whisk to combine, and set aside.
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Into a large serving bowl, add romaine lettuce, rotini, dressing, croutons, and parsley. Toss to combine and serve.
