Cozy Cameo: “Hail, Caesarina!”

Caesar Pasta Salad

There was a scrumptious little pasta salad
Caesarina was her name
She was the twin sister to the classic salad, Caesar
Which was made with all romaine
Caesarina was a bit milder
In manner she was meek
Where Caesar would be bold and shout
Caesarina would softly speak
She contained the essence of Caesar’s best features
The Parmesan, the garlic, the lemon, the zing
But raw egg and anchovies were out
To those only Caesar would cling
Caesarina favored tender penne instead
And flavorful mixed baby greens
Her accompanying tomato wedges were gold and red
The grilled shrimp she contained was lean
Hail, Caesarina
What gloriously tasty morsels she brings
She’s the twin sister of Caesar salad
But it’s pasta that’s her thing

Caesar Pasta Salad

Caesar Pasta Salad

Taste what’s good and pass it on.


Caesar Pasta Salad

Pasta Salad Caesarina with Grilled Shrimp and Mixed Baby Greens in Parmesan-Garlic Dressing
Print this recipe

(Serves 6)


1 pound medium sized (31-40 count) raw shrimp, peeled and deveined
1 tablespoon olive oil, plus a drizzle for grill pan
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
• 16 ounce package penne pasta, cooked and cooled
• Parmesan-Garlic dressing (recipe below)
4 cups mixed baby greens
1 medium yellow tomato, cut into 6 wedges
1 medium red tomato, cut into 6 wedges
2 tablespoons chopped flat-leaf Italian parsley, for garnish
¼ cup shaved Parmesan, for garnish


-Place a large grill pan over high heat, and allow it to become very hot; while the pan heats, add the cleaned shrimp into a bowl, and add the tablespoon of olive oil and all of the ingredients through the paprika to the shrimp, and toss to coat; once the pan is hot, add a small drizzle of olive oil to it, and add in the shrimp to grill very quickly, for about 1-2 minutes per side, or until curled and golden brown; remove the grilled shrimp from the grill pan and allow it to cool on a plate while you prepare the Parmesan-Garlic dressing and the salad.

-To prepare the pasta salad, add the cooked and cooled penne pasta to a large bowl, along with about half of the Parmesan-Garlic dressing to start with (recipe below); toss to coat the pasta, and taste to see if you’d like to add the remainder of the dressing (you will most likely need it as the pasta absorbs quite a bit) or if you’d like to serve it on the side as extra dressing; next add into the bowl of dressed pasta the grilled and cooled shrimp and the mixed baby greens and again, very gently toss to incorporate the shrimp and the greens into the pasta; to serve, spoon equal portions of the pasta salad into bowls or onto plates, making sure that there are equal amounts of shrimp in each serving (about 6 shrimp per person), and garnish the pasta salad with one wedge of yellow and one wedge of red tomato on the side; finish the dish by sprinkling a little of the chopped flat-leaf parsley over top, and adding a few shavings of the Parmesan, as well.

Parmesan-Garlic Dressing ingredients:  (yields about 1 cup)

1/3 cup fresh lemon juice (3 fluid ounces)
¼ cup, plus 1 tablespoon, grated Parmesan cheese
¼ cup light sour cream
1 tablespoon lemon zest
3 garlic cloves, smashed and paper removed
1teaspoon salt
¼ teaspoon black pepper
1/3 cup olive oil (3 fluid ounces)


-In the bowl of a food processor add all ingredients through the black pepper, and process for a minute or two until smooth; next, with the processor running, begin drizzling in the olive oil until well blended and smooth; pour dressing into a small dish and set aside until ready to dress the pasta salad.

{ 2 comments… add one }

  • Construction Supplies Houston August 2, 2012, 6:15 pm

    AMAZING!!! This looks so good!

  • Rachael August 2, 2012, 8:07 pm

    I’m excited to try this! I have a violent fish/sea food allergy, so I haven’t had Caeser salad in a very long time (just that small amount of anchovy in the dressing makes me ill). Along that line, I will be substituting grilled chicken for the shrimp. :)

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