Classic Caesar Pasta Salad

A little twist on a classic.... Caesar PASTA Salad. We are raising the bar with this side salad and making It the star of the show. All the flavor and crunch, plus the addition of hearty pasta, sauteed asparagus, and shaved vegan parmesan. 

Make ahead for a dinner party, or whip up for quick lunch! Either way, you may never go back. 


I n g r e d i e n t s

1 batch Vegan Caesar dressing  ( click the link to make my version! ) 

1 box Banza Pasta, cooked and chilled (any pasta will work!)

4 cups greens, Romaine or Kale (see note)

1 bunch asparagus

1 cup raw or toasted macadamia nuts ( sub roasted chickpeas) , cut in half ( see note)

½ cup capers

1/3 cup grated vegan parmesan ( I used this brand!

Salt, to taste

Pepper, to taste

Red pepper flakes (optional)

Lemon (optional) 

*NOTE: if you are eating pasta salad immediately romaine is delicious! If you want a heartier green and/or prefer your pasta salad to sit and marinate a while, use a heartier green like kale! Romaine will wilt after a while.

*NOTE: If your nuts are raw toast them in the oven on a baking sheet, 250F for 15-20 minutes! Watch carefully!


D i r e c t i o n s:

Trim your asparagus. Cut your spears into fourths. In a small sauté pan, add a dash of olive oil and warm oil over medium heat. Add your asparagus and sauté until bright green and slightly charred, about 6-7 minutes. Turn off heat and move off burner. Add a squeeze of fresh lemon juice, dash salt and pepper!

In a large mixing bowl add your pasta, greens, capers, and your toasted macadamia nuts.

Add desired amount of dressing and mix well. Add your grated parmesan on top! Toss pasta salad to incorporate. Add salt and pepper to taste! Pepper really elevates this dish. Red pepper flakes and lemon optional!