fusilli caesar salad

Fusilli Caesar Salad

The best caesar salad ever with a secret ingredient – Hawaiian bread croutons! The croutons are so good, you’ll want to eat all of them first before digging into the salad!

Ingredients

8 ounces fusilli pasta
6 cups chopped romaine lettuce
¼ cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
for the croutons
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, diced into 1-inch cubes
For the dressing
½ cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 anchovy fillet, rinsed, dried and chopped, optional
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.

Fusilli Caesar Salad

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