Broccoli Caesar Pasta Salad 
Yields: 4 serving(s)
Prep Time: 10 mins
Total Time: 1 hr 45 mins
Cal/Serv: 643
Ingredients:
Dressing:
1 large garlic clove, finely chopped
1 Tbsp. fresh lemon juice
3 anchovy fillets, preferably packed in oil
1/8 tsp. (or more) kosher salt, divided
1/2 cup mayonnaise
1/2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
Salad:
4 oz. white country-style bread, torn into 3/4" pieces
3 Tbsp. extra-virgin olive oil
1/8 tsp. kosher salt, plus more
8 oz. broccoli, cut into 1” florets
8 oz. cavatappi pasta
1/2 oz. Parmesan, finely grated (about 1/4 cup)
Directions:
Dressing:
In a small bowl, combine garlic and lemon juice. Let it sit for 5 minutes.
Meanwhile, on a cutting board, finely chop anchovies. Sprinkle 1/8 tsp. salt on top and continue to chop, smashing anchovies with the flat edge of the blade, until a paste forms.
To bowl with garlic mixture, add mayonnaise, Worcestershire, pepper, and anchovy paste. Whisk until combined. Taste and season with salt or more lemon juice, if needed.
Cover bowl and refrigerate until ready to use.
Salad:
Arrange a rack in center of oven; preheat to 400°F. In a large bowl, toss bread, 2 Tbsp. oil, and 1/8 tsp. salt. Spread on a large metal baking sheet; reserve the bowl.
Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.
Meanwhile, bring a medium pot of salted water to a boil. Add broccoli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Transfer broccoli to a fine-mesh sieve; reserve water in pot. Transfer broccoli to the reserved bowl.
Return water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta in fine-mesh sieve, then run cold water over pasta to wash starch off and stop the cooking; transfer to bowl with broccoli. Add remaining 1 Tbsp. oil and toss to coat. Refrigerate until chilled, at least 1 hour and up to 1 day.
Drizzle pasta and broccoli with about three-quarters of dressing and toss to coat. Coarsely crush half of croutons and add to the pasta salad along with three-quarters of the cheese; toss until combined.
Transfer to a serving bowl. Top with remaining whole croutons and Parmesan. Serve with the remaining dressing alongside.
Notes:
The dressing can be made up to 1 day ahead. Store in an airtight container in the refrigerator. The pasta and broccoli can also be cooked up to 1 day ahead; toss with oil as instructed and chill, covered, in the refrigerator. The croutons can be made up to 3 days in advance. Cover and store in an airtight container at room temperature.
Recipe courtesy of Delish.com