Easy Garlic Parmesan Caesar Dressing

Easy Garlic Parmesan Caesar Dressing

We have to be completely honest with you. We don’t always eat a lot of salads around our house. However, when we do want a good salad, we always go directly for the Caesar salad dressing! Full of creamy garlic flavor, Caesar salad dressing is actually a lot easier to make than you would think. Minced garlic, freshly squeezed lemon juice, and full flavored mayonnaise are a few of the key ingredients. There is one ingredient that might throw you off just a little bit…anchovy paste. However, don’t be fooled by the name. Anchovy paste is full of delicious briny flavor that is essential for this dressing. It’s possible to use fresh anchovies, but we like to use the paste since it stays fresh in the fridge. Anchovies are also a great ingredient for adding to your favorite tomato sauce to give it a little bit of that umami boost! Easy Garlic and Parmesan Caesar Dressing is also delicious when you toss it into your favorite pasta salad! Make your dressing from scratch and stay fabulous y’all!


Looking for more great recipes like Easy Garlic Parmesan Caesar Dressing? Check out our recipes for Roasted Garlic and Portobello Mushroom Risotto!



Easy Garlic Parmesan Caesar Dressing

easy garlic parmesan caesar dressing

A rich and creamy Caesar salad dressing is easier to make than you think!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: caesar, dressing, easy, garlic, parmesan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Calories: 141kcal
Cost: $5

Equipment

  • Cutting Board
  • mixing bowl
  • chef's knife

Ingredients

  • 4 cloves garlic peeled and finely minced
  • 1 tsp anchovy paste
  • tbsp lemon juice from ½ a lemon
  • 1 tsp Dijon mustard
  • tsp Worcestershire Sauce
  • 1 cup mayonnaise
  • ¾ cup freshly grated Parmesan cheese
  • ¼ tsp kosher salt
  • ½ tsp fresh ground black pepper

Instructions

  • In a medium mixing bowl, add minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire Sauce.
    Caesar Dressing Ingredients in Mixing Bowl
  • Whisk the ingredients together.
    whisking caesar dressing ingredients
  • To the whisked mixture, add mayonnaise, grated parmesan cheese, salt, and pepper. Whisk all ingredients together. Allow to rest for at least 30 minutes before serving.
    Caesar dressing ingredients

Nutrition

Sodium: 402mg | Calcium: 172mg | Sugar: 1.5g | Fiber: 0.1g | Potassium: 12mg | Cholesterol: 20mg | Calories: 141kcal | Saturated Fat: 3.7g | Fat: 11.2g | Protein: 6.4g | Carbohydrates: 6g

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parmesan and roasted garlic butternut pasta

Parmesan and Roasted Garlic Butternut Squash Pasta

Slow roasted butternut squash is exactly the fall flavor that we have been craving. We love a big bowl of butternut squash ravioli! However, making homemade ravioli can sometimes be a difficult process. We have just the solution…Parmesan and Roasted Garlic Butternut Squash Pasta! Not only will you get all of those great butternut flavors, but it is an easy dinner to throw together during the work week. Also, the leftovers make easy lunches to pack for the next day! This fresh and hearty butternut squash sauce would taste great on any kind of pasta. However, we just love the texture of a thick and silky pappardelle. Other great pasta options could include rigatoni, orecchiette, or even a whole wheat pasta. Whatever pasta you choose to use, you can enjoy knowing that you’re eating fabulously! We would suggest serving this delicious dinner with a fresh & vibrant side salad. Oh yeah…we forgot to mention that this dish is vegetarian as well! Eat more squash and stay fabulous y’all!

Looking for more fall flavored dishes? Check out our recipe for Instant Pot Pumpkin Curry with Chicken!


Looking for more great recipes like Parmesan and Roasted Garlic Butternut Squash Pasta? Check out some the recipes below!



parmesan and roasted garlic butternut pasta

parmesan and roasted garlic butternut squash pasta

This smooth and creamy butternut squash pasta sauce is delicious any time of the year!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash, parmesan, pasta, roasted garlic
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 402kcal
Cost: $10

Equipment

  • Nonstick Baking Sheet
  • Large Nonstick Pot
  • Food Processor or Blender

Ingredients

  • 1 butternut squash
  • ¼ cup extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 cup vegetable stock
  • 2 tsp Better than Bouillon Roasted Garlic Base
  • 5 oz shaved parmesan
  • 8 oz whole milk ricotta cheese
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 16 oz pappardelle pasta

Instructions

  • Preheat oven to 375°F.
  • Peel and remove seeds from the butternut squash. Chop the squash into 1"-1½" pieces. Place the chopped butternut squash in a single layer on a nonstick baking sheet. Drizzle with the olive oil and sprinkle with the Italian seasoning. Lightly season with salt and pepper. Toss the butternut squash with the oil and seasonings until coated all over.
  • Roast the squash in the preheated oven for 45-50 minutes until softened and starting to turn lightly brown around the edges. Remove from the oven when done roasting.
  • Meanwhile, bring a large pot of water to a boil. Season generously with kosher salt when the water comes to a rolling boil. Add the pasta and cook al dente according to package directions. Drain the pasta being sure to reserve ¼ cup of the pasta water. Set aside.
  • In the bowl of a food processor, add the cooked butternut squash, vegetable stock, roasted garlic base, half the shaved parmesan, ricotta cheese, sugar, salt, pepper, and reserved pasta water. Purée on LOW for approximately 1-2 minutes until smooth.
  • Toss the cooked pasta with the butternut squash sauce. Garnish with the remaining shaved parmesan. Season to taste with additional salt and pepper. Eat fabulously!

Nutrition

Sodium: 1910mg | Calcium: 331mg | Sugar: 4.7g | Fiber: 6.6g | Potassium: 644mg | Cholesterol: 69mg | Calories: 402kcal | Saturated Fat: 5.6g | Fat: 15.5g | Protein: 18g | Carbohydrates: 52.3g | Iron: 3mg