Shelly's Recipe

PASTA CAESAR SALAD

Category: Pasta Salads

5 cups cavatelli, cooked al dente, cooled
Dressing:
1/2 cup oil
1/3 cup lemon juice or white wine vinegar
4 tbsp grated parmesan cheese, divided
2 hard-cooked eggs, quartered
1 (2 oz) can anchovy fillets, drained and divided
2 cloves garlic
1 tsp Worcestershire sauce
1/2 tsp each salt, dry ground mustard and black pepper
3 tbsp chopped fresh parsley
1 cup croutons

Dressing: In a food processor, add oil, lemon juice, 2 tbsp cheese, eggs, 1/2 can anchovies, garlic, Worcestershire sauce, mustard, pepper ad salt; blend until smooth and creamy. Coarsely chopped remaining anchovies.

In a large bowl, combine pasta, chopped anchovies, remaining cheese and parsley; toss with dressing until lightly coated. Sprinkle with croutons; serve immediately. Serves 6-8