If you dig a good caesar salad, but are looking for a healthier alternative or vegan version, this caesar pasta salad is it. It's super easy to make and delicious. A must-try! This dressing is also perfect for other hearty salads, especially kale that’s been massaged with a little lemon and olive oil.
250gdry pasta(e.g. farfalle)
roughly 4 handfuls chopped romaine(or 4 small hearts of romaine lettuce)
1handful shredded radicchio
1/4cuptoasted slivered almonds(25 g)
For the tahini-caesar dressing:
1tablespoongrainy Dijon mustard
2tablespoonsfreshly squeezed lemon juice
1/2teaspooncoarse sea salt
Freshly ground black pepper,to taste
4tablespoonsextra virgin olive oil
4tablespoonswater,or more as needed
Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain well and set aside.
Meanwhile, in a small bowl, combine the tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Whisk together until well combined, then add the water and whisk until you have a smooth dressing. If too thick to pour, whisk in a little bit more water.
In a large bowl, toss together the romaine, radicchio, and half the toasted nuts. Add the pasta and the dressing. toss again, until evenly coated. Taste, adjusting the seasoning if you like.