Creamy Caesar Pasta Salad with Avocado: A Quick Summer Favorite
A creamy and refreshing pasta salad made with Caesar dressing, ripe avocado, crisp romaine, and tender pasta—perfect for lunch, picnics, or summer meals.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 people
- Category: Lunch
- Method: Boil
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz rotini or penne pasta
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup croutons (optional)
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1–2 cloves garlic, minced
- Salt and black pepper to taste
- 2–3 tablespoons water (to thin dressing if needed)
Instructions
1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper. Add water if needed to thin the dressing.
3. Chop romaine lettuce, halve cherry tomatoes, thinly slice red onion, and cube the avocado. Toss the avocado lightly with a little lemon juice to prevent browning.
4. In a large mixing bowl, combine cooled pasta, romaine lettuce, cherry tomatoes, red onion, and avocado.
5. Pour the Caesar dressing over the salad and toss gently until everything is evenly coated.
6. Top with optional grilled chicken, shrimp, or beef if desired.
7. Garnish with extra Parmesan, cracked black pepper, fresh herbs, and croutons before serving.
Notes
For best flavor, serve fresh or chill for about 30 minutes before serving.
Store leftovers in the refrigerator for up to 24 hours.
For meal prep, keep avocado separate and add just before serving to prevent browning.