Broccoli Caesar Pasta Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 45 minutes

Ingredients

1 large garlic clove, finely chopped

1 tbsp. fresh lemon juice

3 anchovy fillets, preferably packed in oil

1/8 tsp. (or more) kosher salt, divided

1/2 c. mayonnaise

1/2 tsp. Worcestershire sauce

1/4 tsp. freshly ground black pepper

4 oz. white country-style bread, torn into 3/4" pieces

3 tbsp. extra-virgin olive oil

1/8 tsp. kosher salt, plus more

8 oz. broccoli, cut into 1” florets

8 oz. cavatappi pasta

1/2 oz. Parmesan, finely grated (about 1/4 cup)

Directions

Dressing

In a small bowl, combine garlic and lemon juice. Let sit 5 minutes.

Meanwhile, on a cutting board, finely chop anchovies. Sprinkle 1/8 tsp. salt on top and continue to chop, smashing anchovies with the flat edge of the blade, until a paste forms.

To bowl with garlic mixture, add mayonnaise, Worcestershire, pepper, and anchovy paste. Whisk until combined. Taste and season with salt or more lemon juice, if needed.

Cover bowl and refrigerate until ready to use.

Make Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and refrigerate.

Salad

Arrange a rack in center of oven; preheat to 400°. In a large bowl, toss bread, 2 Tbsp. oil, and 1/8 tsp. salt. Spread on a large metal baking sheet; reserve bowl.

Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.

Meanwhile, bring a medium pot of salted water to a boil. Add broccoli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Transfer broccoli to a fine-mesh sieve; reserve water in pot. Transfer broccoli to reserved bowl.

Return water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta in fine-mesh sieve, then run cold water over pasta to wash starch off and stop the cooking; transfer to bowl with broccoli. Add remaining 1 Tbsp. oil and toss to coat. Refrigerate until chilled, at least 1 hour and up to 1 day.

Drizzle pasta and broccoli with about three-quarters of dressing and toss to coat. Coarsely crush half of croutons and add to pasta salad along with three-quarters of cheese; toss until combined.

Transfer to a serving bowl. Top with remaining whole croutons and Parmesan. Serve with remaining dressing alongside.

Nutrition

• Calories: 643
• Total Fat: 37 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 552 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 16 g