This Caesar “Pasta” Salad is a delicious twist on the classic Caesar salad, combining tender penne noodles, crisp romaine, and a creamy avocado Caesar dressing.

With the addition of crunchy toasted pecans and optional shaved Parmesan, it’s a perfect side dish or light main course. Bonus: it comes together quickly and is easy to customize for your taste preferences. You can also add chicken or shrimp making this a heartier entrée!

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EXCELLENT!!!! It’s a keeper.

Barbara
(5 stars) 6 ratings
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Why you’ll love this recipe:

  • Heart-healthy avocado lends a creamy texture: The avocado-based Caesar dressing delivers richness while keeping it fresh and wholesome.
  • Endless ways to customize: Swap greens, add grilled chicken or shrimp, or toss in extra veggies for a personal touch.
  • Meal-prep friendly: The dressing and pasta can be made ahead of time (just keep them separate), making this an easy grab-and-go meal.
  • Satisfying and nutrient-dense: I like to use whole-grain or legume pasta which adds fiber and protein. Also, by swapping in pecans instead of croutons, I cut the carbs and add healthy fats along with great crunch.

Caesar salad is a family favorite, and so I wanted to give it a nourishing spin that delivers on both taste and texture. The secret here is my Avocado Caesar dressing—it’s creamy and tangy, and really does bring the classic flavor we crave (although, my dressing is light green in color, haha).

Step 1: Add chopped romaine and cooked penne pasta to a large serving bowl
Step 2: Pour 1 cup of the prepared dressing over the romaine and pasta. Give it a toss and drizzle on more dressing until it reaches the desired amount.
Step 3: Add chopped pecans, then sprinkle with shaved Parmesan and extra ground black pepper.

I actually doubled my dressing recipe for this dish, because I’m not sure how creamy you’d like your salad (you’re the boss of your sauce!)—I suggest you start off with a lighter drizzle and you can add more as you toss it together… eventually, you’ll land on the perfect amount. I also like having leftover dressing for future creations. 

The extra dressing will last in the fridge for up to 3 days, so you can use it for a yummy Chicken Caesar Wrap, Caprese Caesar Wrap, my Chicken Caesar Salad Pizza, or Grilled Chicken Caesar Salad. Just be sure to give the leftovers a good stir before spreading on sammies or drizzling on salads.

The avocado-based dressing isn’t the only nutritious upgrade in this dish! I also swap traditional pasta for protein-packed whole grain or legume pasta, adding a boost of fiber and staying power to keep you feeling satisfied. And instead of classic croutons, I opt for toasted pecans, which bring a buttery crunch and heart-healthy fats to every bite. Feel free to swap in another nut of choice like walnuts or almonds!

Also, this salad is an easy way to get extra greens in without feeling like you’re eating a traditional salad. The romaine adds freshness and crunch, but you can mix in kale, arugula, or spinach for even more nutrients.

Whether you enjoy this as a fresh side dish, a meal-prep-friendly lunch, or a protein-packed dinner with grilled chicken, shrimp, or hard-boiled eggs, this Caesar Pasta Salad is a wonderful change of greenery! (It’s even been featured on TODAY.com!)

Try my Southwestern Pasta Salad!

(5 stars) 6 ratings

Creamy Caesar Pasta Salad

With the addition of crunchy toasted pecans and optional shaved Parmesan, this salad makes the perfect side dish or light main course.
Yield: 6 cups (4 servings)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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Ingredients
 

For the Salad:

  • 1 romaine heart, washed and chopped
  • 3 cups cooked penne pasta
  • ½ cup toasted pecans, roughly chopped
  • Shaved Parmesan cheese, optional

For the Avocado Caesar Dressing:

  • 1 avocado
  • ½ cup grated Parmesan cheese
  • ¼ cup lemon juice
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon mustard, Dijon recommended
  • 2 cloves garlic, minced (or ½ teaspoon garlic powder)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons anchovy paste, optional
  • ¾ cups water

Instructions
 

  • Add the chopped romaine and cooked penne pasta to a large serving bowl. Set aside.
  • Make the dressing: In a blender, combine the avocado, grated Parmesan, lemon juice, Worcestershire sauce, mustard, garlic, salt, pepper, optional anchovy paste, and water. Blend until smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
  • Pour 1 cup of the prepared dressing over the romaine and pasta mixture. Toss until evenly coated. If you prefer a creamier salad, add more dressing to taste.
  • Sprinkle the toasted pecans over the salad and top with shaved Parmesan cheese, if desired. Finish with a dash of extra ground black pepper for a little kick.
  • Serve immediately as a side dish or light main course.

Notes

Recipe Variations
• For a protein boost, add grilled chicken, shrimp, or hard-boiled eggs.
• Greens swap: Use kale, arugula, or spinach instead of romaine.
• Nut substitution: Replace pecans with walnuts, almonds, or sunflower seeds.
• For a gluten-free option: Use gluten-free pasta to accommodate dietary needs.
• Cheesy twist: Add shredded mozzarella or a sprinkle of feta for additional flavor.
Dressing Details
• I use 1 cup of the Avocado Caesar Dressing in this recipe, so you’ll have plenty left over. I deliberately made extra so you’ll have the flexibility to add more if you want a creamier salad, or if you want to increase the overall size of your salad by adding more romaine and/or penne.
• The Avocado Caesar Dressing will keep in the fridge for up to 3 days— so you can use leftovers to make a delicious sandwich spread, zesty dip for crunchy veggies, or healthy dressing for any other type of salad! 
Storage Tips
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep any extra dressing in a separate container to avoid soggy salad.
• Dressing Storage: The avocado Caesar dressing can be stored in an airtight container in the refrigerator for up to 3 days. Stir or shake well before using.
Author: Joy Bauer, MS, RDN, CDN
Course: Salad
Cuisine: American

Nutrition Information per serving

Serving Size: 1.5 cupsCalories: 220Carbohydrates: 17gProtein: 9gTotal Fat: 15g— Unsaturated Fat: 12.5g— Saturated Fat: 2.5gCholesterol: 5mgSodium: 470mgPotassium: 179mgFiber: 5gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gCalcium: 78mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!