Ingredients
Salad Ingredients
- 1 large romaine lettuce (or 2 small heads)
- 1/2 lb fusilli pasta (cooked al dente according to package instructions)
- 1 medium avocado (peeled, pitted, and diced)
- 1 cup grape tomatoes (halved)
- 1/4 cup grated Parmesan cheese (to taste)
- 1/2 cup croutons
- Sliced grilled chicken or shrimp (optional)
Dressing
- 1/4 cup Caesar dressing (or to taste)
Instructions
- Cook Pasta: Boil the fusilli pasta in salted water following package instructions until it reaches al dente texture. Drain and rinse under cold water to stop cooking, then allow to drain completely.
- Prepare Lettuce: Rinse and chop the romaine lettuce. Dry thoroughly using a salad spinner or pat dry with a towel to ensure the dressing adheres properly. Transfer the lettuce to a large mixing bowl.
- Combine Salad Ingredients: Add the cooked pasta, diced avocado, and halved grape tomatoes to the lettuce in the mixing bowl. Toss gently to mix.
- Add Dressing and Mix: Pour Caesar dressing over the salad ingredients gradually, mixing to coat everything evenly. Adjust the amount of dressing to your taste preference.
- Finish and Serve: Sprinkle grated Parmesan cheese and croutons on top. Add sliced grilled chicken or shrimp if desired for extra protein. Serve immediately for best texture and flavor.
Notes
- Ensure the lettuce is well dried to prevent soggy salad after dressing.
- For a vegan option, substitute Caesar dressing and Parmesan with vegan versions.
- The pasta can be prepared a day ahead and refrigerated to save time.
- Add protein like grilled shrimp or chicken for a more filling meal.
- If croutons are not available, lightly toasted bread cubes can be used as a substitute.
- Store leftovers in an airtight container and consume within 1 day for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
