Italian Caesar Fusilli Pasta Salad

Name: Italian Caesar Fusilli Pasta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 oz Italpasta Fusilli; 2 tbsp extra virgin olive oil; 2 slices rustic Italian bread (cut into 1/2 inch cubes); 3 tbsp Parmesan Cheese (grated); 1/3 cup pancetta (diced, cut into 1/4 inch pieces); 4 cup arugula; 1/3 cup extra virgin olive oil; 1/4 cup lemon juice; 2 tsp dijon mustard; 2 tsp Worcestershire Sauce; 2 tsp anchovy paste; 1/2 tsp pepper (freshly ground); 1/4 tsp salt; 1/4 cup Parmesan Cheese (grated)

Ingredients

12 oz Italpasta Fusilli
2 tbsp extra virgin olive oil
2 slices rustic Italian bread, cut into 1/2 inch cubes
3 tbsp Parmesan Cheese, grated
1/3 cup pancetta, diced, cut into 1/4 inch pieces
4 cup arugula

Caesar Vinaigrette

1/3 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp dijon mustard
2 tsp Worcestershire Sauce
2 tsp anchovy paste
1/2 tsp pepper, freshly ground
1/4 tsp salt
1/4 cup Parmesan Cheese, grated

US - Metric

Instructions

Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Toss bread cubes with olive oil and 1/3 of the cheese; arrange in single layer on prepared pan. Bake, turning once, for 12 to 15 minutes or until golden brown and crisp; let cool completely.
Cook fusilli according to package directions; drain and rinse under cold water. Set aside. Meanwhile, in small skillet, cook pancetta over medium heat for 5 to 8 minutes or until crisp; drain on paper towel.

Caesar Vinaigrette

Whisk together oil, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, pepper and salt until blended; stir in Parmesan cheese.
Toss pasta with Caesar Vinaigrette. Just before serving, stir in pancetta and arugula. Garnish with croutons and remaining cheese.