Take everything you love about a classic Caesar salad, blend it with the freshness of basil pesto, and toss it with pasta—that’s the magic of this Pesto Caesar Pasta Salad. Creamy, herby, tangy, and finished with crispy shards of prosciutto, this dish is bold in flavor but incredibly simple to pull together. Whether you’re prepping lunch for the week or need a standout side for your next gathering, this recipe is your go-to.
Why You’ll Love This Recipe:
- The dressing is a hybrid between traditional Caesar and fresh basil pesto, giving it an herby brightness.
- The crispy prosciutto adds a salty crunch that takes it over the top.
- It comes together in under 30 minutes and feels restaurant-worthy.
Tips & Swaps:
- No egg? Swap the egg and oil for store-bought mayonnaise.
- Skip the pine nuts/walnuts for a nut-free option.
- No anchovies? Try a splash of Worcestershire sauce.
- Add-ons: Cherry tomatoes, grilled chicken, or avocado slices make great additions.
- Make-ahead friendly: Store the dressing and salad separately until ready to serve for best texture.
Storage & Make-Ahead Tips
- Make-Ahead:
- Dressing: Make the Pesto Caesar dressing up to 3 days in advance and store it in an airtight container or jar in the fridge. Give it a good shake or stir before using.
- Pasta: Cook and cool the pasta the day before. Toss it in a bit of olive oil to prevent sticking, then store it in an airtight container in the fridge.
- Romaine: Wash, chop, and dry your romaine ahead of time and store it in a container lined with a paper towel to keep it crisp.
- Prosciutto: Crisp and chop the prosciutto up to a day ahead. Once cooled, store it in an airtight container at room temp or refrigerate it for extra safety—just note it may lose a bit of crispness in the fridge (a quick 2-minute reheat in the oven brings it back!).
- Assembling in Advance:
- For best texture, wait to toss everything together until shortly before serving. This keeps the romaine fresh and the prosciutto crisp.
- If you’re transporting the salad, layer it in a large container: pasta on the bottom, romaine in the middle, dressing on top. Toss when ready to serve.
- Leftover Storage:
- Store leftovers in an airtight container in the fridge for up to 2–3 days. The pasta will absorb some of the dressing, so you can revive it with a squeeze of lemon juice or a splash of olive oil before serving again.
Pesto Caesar Pasta Salad with Crispy Prosciutto
Yield:
8
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
For the pasta salad:
- 1 lb pasta shells (or any short pasta)
- 1 tbsp olive oil (for tossing pasta)
- 1 heart of romaine, chopped and washed
- 8 slices of prosciutto
- ⅓ cup grated parmesan (to finish)
- Juice of 1 lemon (to finish)
For the Pesto Caesar Dressing:
- 1 cup fresh basil leaves, packed (divided)
- 1 egg, room temperature (tips for using store-bought mayonnaise below)
- 1 large garlic clove
- 2 tsp anchovy paste (or 3 anchovy filets)
- Juice of 1 lemon
- 1 tsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp pine nuts/toasted walnuts (optional)
- ⅓ cup grated parmesan
- 1 tsp kosher salt
- ⅓ cup avocado oil (or light olive oil)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with 1 tablespoon of olive oil. Set aside to cool completely.
- Preheat oven to 350°F. Line a baking sheet with parchment and lay out the prosciutto slices in a single layer. Bake for 10–12 minutes or until crispy. Let cool, then roughly chop and set aside.
- In a tall jar (if using an immersion blender) or in a blender, add the egg, garlic, anchovy paste, Dijon mustard, red wine vinegar, lemon juice, salt, ⅓ cup parmesan, pine nuts (if using( and half of the basil. Pour the avocado oil on top.
Blend with an immersion blender, starting at the bottom and slowly lifting to emulsify. Add remaining basil and blend again until smooth. (If using a standard blender, blend everything at once.) - In a large bowl, toss together the cooled pasta, chopped romaine, and dressing. Add the juice of the second lemon and toss again. Stir in half of the crispy prosciutto and a handful of extra parmesan.
- Top with the remaining prosciutto and a final sprinkle of parmesan. Serve chilled or at room temperature. Enjoy!
*If using store-bought mayonnaise, swap the egg and oil for 1/3 cup mayonnaise in the dressing recipe. Follow steps as usual.