Ingredients
- 8 ounces pasta penne recommended
- 4 cups romaine lettuce chopped
- 1/2 cup Parmesan cheese grated
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup Caesar croutons
Instructions
- Cook the pasta in boiling water until al dente (see time on the box). Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the chopped romaine lettuce, cooked pasta, and grated Parmesan cheese.
- For the dressing, whisk together Greek yogurt, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, and olive oil in a bowl until smooth. Season with salt and pepper.
- Pour the dressing over the salad and toss until well combined. Top with Caesar croutons before serving.
