Go Back
Rotini Caesar Salad with Bacon and parmesan

Rotini Caesar Salad with Bacon and Parmesan

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 4 generously

Equipment

  • Large stockpot for boiling pasta
  • Large skillet ideal for crisping bacon and lightly sautéing garlic
  • Large Mixing Bowl wide enough to toss pasta, dressing, and lettuce
  • Whisk for emulsifying dressing if making your own
  • Cutting board & sharp knife. chopping bacon, lettuce, garlic

Ingredients
  

  • 8 oz rotini pasta about 2 cups uncooked – you can swap for fusilli or gemelli if needed
  • 6 strips thick-cut bacon cut into ½-inch pieces
  • 1 cup Parmesan cheese freshly grated (plus extra for garnish)
  • 2  cups romaine lettuce chopped (optional: add cooked chicken to make it a full chicken Caesar pasta salad)
  • ½ cup Caesar dressing use your favorite for the best Caesar salad experience—reinforcing that classic flavor
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce classic in Caesar dressing recipes
  • Freshly ground black pepper to taste

Optional mix-ins: grilled chicken breast strips, crouton bites, cherry tomatoes

Instructions
 

Prepare the pasta

  1. Bring a large pot of salted water to a boil. Add the rotini and cook to al dente, about 8–10 minutes, stirring occasionally so the pasta doesn’t stick. Drain and rinse under cold water to stop cooking and cool the pasta quickly—important for a pasta Caesar salad so the dressing sticks to every swirl.

Crisp the bacon

  1. While the pasta boils, heat a large skillet over medium heat. Add the bacon pieces and cook until golden-brown and crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Leave about a tablespoon of bacon grease in the pan.

Sauté garlic

  1. With the skillet still hot, add minced garlic and sauté for just 30 seconds until fragrant—don’t let it burn. Turn off the heat and let smell infuse the pan’s remaining bacon fat.

Whisk dressing (or use store-bought)

  1. In a small bowl or jar, whisk together olive oil, minced garlic from the skillet, Dijon mustard, Worcestershire sauce, and about half of the Parmesan cheese. If using store-bought Caesar dressing, just whisk it with oil and a bit of cheese to freshen it up. This is your homemade ceased salad dressing twist.

Assemble the pasta Caesar salad

  1. In the large mixing bowl, combine drained rotini, crisp bacon, chopped romaine lettuce if using, and Caesar dressing. Toss thoroughly so the dressing coats every twist and lettuce piece. Taste and adjust seasoning with freshly ground black pepper; add more Parmesan if desired.

Serve and garnish

  1. Plate the salad family-style or individual portions. Sprinkle extra Parmesan over the top—feel free to shave for that restaurant look. Add optional mix-ins like grilled chicken (great for a chicken caesar salad or full chicken pasta salad), crouton bites for crunch, or halved cherry tomatoes for color.