feta caesar pasta salad
Easing out of summer and easing into fall with an easy, pretty bowl of pasta.
Ingredients
- 3/4 cup vegan mayonnaise (or regular)
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 3 cloves garlic, minced
- 1 cup feta cheese, crumbled (divided)
- 1 lb short cut pasta
- 3 cups chopped romaine lettuce
- 2 large avocados, chopped
- 1 cup cherry tomatoes, halved
- fresh herbs, to serve
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain in a colander and immediately run under cool water to stop the cooking process.
- Meanwhile, make the dressing. In a food processor, combine the mayonnaise, yogurt, lemon juice, dijon, anchovy paste, 1/3 cup of feta, and a pinch of salt and pepper. Whip until smooth. Taste and adjust seasonings as needed.
- Dump the pasta into a large bowl. Add the lettuce, avocado, tomatoes, the remaining feta, and about 2/3 of the dressing. Toss until thoroughly combined.
- Divide into bowls and serve with fresh herbs and the remaining dressing on the side.