Caesar Pasta Salad

Author Leigh Anne Wilkes


  • 1/3 C red wine vinegar
  • 2 tsp honey dijon mustard
  • 1 tsp garlic minced
  • pinch of sugar
  • salt and pepper to taste
  • 1/2 C olive oil
  • 1/2 lb. Farfaille Pasta
  • 1 C Parmesan cheese grated
  • 1 C chopped walnuts toasted
  • 8 C mixed salad greens romaine, spinach, butter etc.
  • 1 1/2 C peeled quartered cucumbers



  • In a food processor combine vinegar, mustard, garlic, sugar, salt and pepper, olive oil and pulse until mixed.
  • Cook pasta until al dente and drain well.
  • Toss half of dressing mixture with pasta and place in a closed lid container and refrigerate until ready to use (2 hours or overnight)
  • Combine all the ingredients and dress with the remaining salad dressing.
  • Add additional salt and pepper to taste