15 mins
25 mins
Serves 8

Italian Caesar Fusilli Pasta Salad

This crowd-pleasing pasta salad is perfect for potlucks and barbecues.
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  • 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


  • 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.
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Turn salad into an entrée by topping with shrimp, chicken or steak.

Nutritional Analysis

Calories: 350kcalCarbohydrates: 37gProtein: 11gFat: 17gCholesterol: 10mgSodium: 590mgFiber: 2gSugar: 2g