Tangy Caesar Pasta Salad

Bowtie pasta stands out because its ridges and folds trap dressing well. Fusilli or rotini also work if you’re out of bowties. Salt your pasta water well — it’s the first layer of seasoning for the pasta itself. If you skip this, bland pasta will drag the whole salad down. Romaine lettuce’s crunch is key, don’t substitute with iceberg or softer greens, they wilt too fast in dressed salads. Grilled turkey provides lean protein with a subtle smoky background, swap with remaining chicken if needed but flavor profiles shift accordingly; avoid deli slices for freshness. Replace pancetta with smoked turkey bacon or omit entirely for a lighter salad, but remember pancetta fat renders and flavors dressing differently. Pecorino is sharper than Parmesan; shaved rather than grated for texture and flavor bursts; if you must, substitute with Asiago for similar saltiness. Croutons add necessary crunch — make your own by toasting small bread cubes in olive oil and garlic powder, saving you from soggy bites. Caesar-style dressing ideally should have Dijon mustard and Worcestershire to balance richness and acidity; homemade or quality store-bought both work. Fresh lemon zest and juice wake the salty and fatty flavors, a simple touch that makes a big difference.

Boil salted water until vigorously bubbling, salt measured like sea water — at least 2 tablespoons per quart to season pasta internally. Stir pasta while cooking to avoid clumping and prevent starch settling. When pasta is flexible with a slight resistance to bite but not chalky inside, and color is opaque but tender, drain immediately. Rinse under cold running water until pasta is cool to hand, this stops residual heat cooking and removes excess starch that causes pasta to stick. Shake out with colander, pat dry to avoid salad dilution. Combine pasta with romaine and protein while both still cool, so lettuce doesn’t wilt and protein stays tender. Add dressing by spoonfuls, tossing gently to ensure even coat without bruising salad ingredients or soggifying croutons. When tossing, use lifting and folding movements, keep the salad airy. The pepper at the end punches through creaminess — crack fresh black pepper directly over salad; freshly ground is crucial here for flavor burst. Lemon juice squeezed at last moment brightens, cuts through fat and salt. Keep salad chilled but serve within 2 hours to preserve crunch and avoid limp greens. Toss again right before serving if refrigerated—the dressing settles and ingredients separate. If the pasta sticks after mixing, a drizzle of olive oil loosen and shine pasta without weighing salad down. Leftover salad holds for a day but expect croutons to soften. To revive crunchy texture, add fresh croutons before serving leftovers.