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Double Crunch Caesar Pasta Salad
A quick-and easy Caesar dressing, homemade sourdough croutons, fresh romaine, and rotini pasta tossed into a heavenly salad? We can’t get enough.
May 6, 2025
Caesar is having a moment, and salad is just the beginning. We love it in wraps, with buffalo wings, drizzled on pizza, and in this heavenly crunchy caesar pasta salad created by the VegNews Test Kitchen. When we received a delivery of NOW Foods multi-grain cauliflower pasta, we wanted to think outside the box and create something really special. After coming up with this recipe, we’re pretty sure you’re going to love it as much as we do—and eat it again and again and again.
What you need:
1 package rotini pasta
1 tablespoon olive oil
2 cups sourdough bread pieces, torn into small pieces
5 cups chopped romaine lettuce
1 tablespoon freshly chopped flat-leaf parsley
For the Caesar dressing:
⅓ cup vegan mayonnaise
1 tablespoon olive oil
2½ 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
What you do:
- 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.
- 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.
- For the dressing, in a small bowl, combine all ingredients. Whisk to combine, and set aside.
- Into a large serving bowl, add romaine lettuce, rotini, dressing, croutons, and parsley. Toss to combine and serve.
For more plant-based recipes like this, read:
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