Creamy Caesar Pasta Salad with Romaine

Course Salads

Ingredients in this Recipe

1 clove garlic, smashed flat and minced
1 cup grape tomatoes, halved
1 head romaine lettuce, torn into pieces (about 4 cups)
1 organic egg yolk, at room temperature
1 teaspoon anchovy paste or minced anchovies
1 teaspoon fresh lemon juice
1/2 cup black olives, pitted and halved
1/2 cup shredded parmesan
1/2 pound penne, ziti, or rigatoni, cooked and cooled (you can do this while you assemble the rest of the ingredients)
1/2 teaspoon Worcestershire sauce
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
3 ounces fresh mozzarella, cut into small cubes
4 ounces salami, cut into pasta length strips
salt to taste

See Full Recipe at Food52