#RRCOOKINGCAMP

Guest Camp Counselor Giada De Laurentiis is showing us how to make quick and easy Caesar's Pasta Salad - great as make-aheads for lunch or a socially distanced picnic! #RRCookingCamp
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Caesar's Pasta Salad
Serves 6 to 8
For the croutons:
3 cups of 1/3inch diced day old bread
2 tbsps olive oil
1/2 cup freshly grated parmesan cheese
1/4 tsp kosher salt
Dressing:
1/4 cup reduced fat Greek yogurt
1/2 cup reduced fat buttermilk
1 cup freshly grated parmesan cheese
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
1/4 tsp freshly ground black pepper
1/2 tsp0 kosher salt
For the salad:
1 box of Barilla® Tri-Color Rotini, cooked and cooled to room temperature
2 hearts of romaine, cut into 1/3 inch pieces
2 ears of corn, kernels removed
Preheat the oven to 400 degrees F. Bring large pot of water to a boil.
On a small rimmed baking sheet toss the cubed bread with the olive oil, cheese and salt. Bake for 15 minutes or until golden brown and crispy.
Meanwhile, in a large bowl whisk together the yogurt, buttermilk, parmesan, olive oil, garlic pepper, and salt. Set aside to let the flavors marry for 5 minutes.
Remove the cloves of garlic from the dressing and discard. To the bowl of dressing add the lettuce, corn, pasta and croutons. Toss well to coat.