Ingredients
- 1 pound fusilli corkscrew pasta
- 1/2 cup mayonnaise
- 1 1/2 cups grated Parmesan cheese, divided
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 anchovy fillet, rinsed, dried, and chopped (or equivalent anchovy paste)
- Kosher salt and freshly ground pepper to taste
- 2 romaine hearts
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and allow to cool completely.
- In a blender or food processor, combine the mayonnaise, 1/2 cup of the grated Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, garlic, and anchovy. Season with salt and pepper. Process until smooth and emulsified. Store the dressing in the refrigerator until ready to use.
- Cut the romaine into 1/2-inch pieces and place it in a large salad bowl.
- Toss the cooled pasta with the romaine in the bowl. Pour the dressing over the salad, add the remaining 1 cup of Parmesan, and toss to combine.
- Season to taste with salt and freshly ground pepper. Top with shaved Parmesan, if desired, before serving.
Notes
- If you prefer a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
- For added crunch, consider topping the salad with croutons or toasted pine nuts.
- For a more intense flavor, add a few extra anchovy fillets or use anchovy paste in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 407 kcal
- Sugar: 2g
- Sodium: 688mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
