Sardine Caesar Pasta Salad (Print)

Pasta, greens, tangy Caesar, and sardines create a vibrant Mediterranean-inspired dish.

# Ingredients:

→ Pasta and Greens

01 - 10 oz short pasta such as fusilli, penne, or farfalle
02 - 3.5 oz romaine lettuce, chopped
03 - 1.75 oz baby spinach, optional

→ Sardines

04 - Two 4 oz cans of sardines in olive oil, drained and filleted

→ Caesar Dressing

05 - 1/3 cup mayonnaise
06 - 1 oz Parmesan cheese, finely grated
07 - 2 anchovy fillets, finely chopped
08 - 1 small garlic clove, minced
09 - 2 teaspoons Dijon mustard
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons extra virgin olive oil
12 - Salt and freshly ground black pepper, to taste

→ Garnish & Extras

13 - 1.75 oz croutons
14 - 0.7 oz Parmesan cheese, shaved
15 - Fresh parsley, chopped, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water, then set aside.
02 - In a large mixing bowl, combine the chopped romaine lettuce and baby spinach if using.
03 - In a separate bowl, whisk together mayonnaise, grated Parmesan, anchovies, garlic, Dijon mustard, lemon juice, olive oil, salt, and black pepper until smooth and creamy.
04 - Add the cooled pasta to the bowl with greens and gently mix.
05 - Carefully fold in the sardine fillets, breaking them into bite-sized pieces.
06 - Drizzle the Caesar dressing over the salad and toss gently to combine all ingredients.
07 - Top with croutons, shaved Parmesan, and fresh parsley if desired. Serve immediately or chill for up to two hours for enhanced flavors.

# Expert Tips:

01 -
  • The savory bite of sardines in Caesar dressing is the kind of secret flavor boost you’ll brag about later.
  • It’s just as satisfying cold from the fridge as it is made fresh, making leftovers a gift to self.
02 -
  • If the pasta is even a little bit warm when you toss it with lettuce, you’ll end up with wilted greens and regrets.
  • Mixing the dressing in a separate bowl ensures it’s creamy and smooth before meeting the other ingredients—no stubborn clumps.
03 -
  • If you like a little heat, a pinch of crushed red pepper in the dressing gives a subtle kick.
  • A microplane works wonders for mincing garlic and Parmesan—makes them melt right in.
Back