| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 cups 1/3-inch-diced day-old bread
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon kosher salt
- 1 cup freshly grated Parmesan
- 1/2 cup reduced-fat buttermilk
- 1/4 cup reduced-fat Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed and peeled
- 2 hearts of romaine lettuce, cut into 1/3-inch pieces
- 2 ears of corn, kernels removed
- 8 ounces tricolored fusilli, cooked and cooled
Instructions
- For the croutons: Preheat the oven to 400 degrees F.
- On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
- For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
- For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 402 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 21 mg |
| Sodium | 466 mg |
| Serving Size | 1 of 8 servings |
| Calories | 402 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 21 mg |
| Sodium | 466 mg |
Reviews
This recipe is the most perfect thing I’ve ever put in my mouth!
Great salad! Almost better the longer it sits, moving forward I will make it ahead of time and lightly dress, hold back the croutons until it’s ready to serve.
Love, love the dressing. Who knew you can make caeser’s salad dressing with no mayo?! Love it!
This was a huge hit at a family gathering. I grated a little pecorino Romano on top at the end for a little extra flavor. I’ll definitely make this again.
Love this! Great to make with left over grilled chicken!
Fantastic Summer Salad! LOVED the combination of pasta & salad. I made it substituting minced garlic for the whole garlic. Worked well. I pre made the dressing & pasta & assembled it all right before my company came. They ALL raved about it & it’s definitely my signature summer party salad! Thanks Giada for a great recipe!
Giada forgot to add the garlic in the TV segment. I followed the recipe as written here, but still didn’t like it. Combining buttermilk & Greek yogurt was way too tangy. Threw out the entire bowl.
This dish was so easy and so delicious. It was a very well balanced dish: the dressing was tangy, creamy, and cheesy. The corn added a nice sweetness. There were nice textures throughout.
I did make a few adjustments. I followed the lead of some of the other reviewers and added a little lemon to the mix. I also grilled the corn (tis the season, right?) I roasted the garlic and incorporated it into the dressing, which was absolutely AMAZING! Finally, I topped the dish with grilled lemon chicken in order to make it more of a one dish meal. So, so good.
It’s definitely being added to my summer meal rotation.
Easy and delicious!!!
I was dying to make this since I saw it air last week. Genious idea to mix ceaser salad with pasta. Overall I thought it was good but have a few tweaks to take it to the next level. Use only fresh parmesan-not the pre-grated fake stuff. I also thought the dressing needed a little oopmh, so I added scallions and avocados. You could also add sun dried tomatoes cut into pieces if you want more sweetness than just the corn. Next time I will add anchovies to the dressing too.