Fusilli Caesar Salad
The best caesar salad with a secret ingredient – Hawaiian bread croutons! It’s so good, you’ll want to eat all of the croutons first!
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
Instructions
- 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.