Description
Almost completely no-cook, comes together quickly with very little effort, delicious, and perfect for Mother’s Day!
Ingredients
Scale
- 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
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1/2 cup cubed spicy cheddar cheese (optional)
- 1 avocado, diced
Instructions
- Step 1: Combine all dressing ingredients in a glass jar and whisk until smooth. Season with salt and pepper.
- Step 2: Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
- Step 3: In a large bowl, toss together the pasta, lettuce, mozzarella, tomatoes, cheddar, and avocado. Pour over the dressing and toss well to combine.
Notes
Serve warm or cold. The salad will develop more flavor as it sits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Light Meal, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 592 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Caprese, Caesar, pasta salad, summer recipes, side dish