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Caesar Butterflies

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  • 1/3 c Red-wine vinegar
  • 2 ts Dijon-style mustard
  • 1 Clove of garlic; finely minced
  • 1 pn Sugar
  • Coarse salt; to taste
  • 1/2 c Olive oil
  • Freshly ground black pepper; to taste
  • 1/2 lb Farfalle; cooked al dente
  • 8 c Mixed salad greens; cleaned and dried
  • 2 c Peeled; quartered and cubed cucumbers
  • 1 c Coarsely chopped walnuts
  • 2 oz Fresh Parmesan cheese


The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad that will tantalize even the most sophisticated palates. Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.
Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again.
With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately.
Serves 8.
Posted to recipelu-digest Volume 01 Number 578 by molony <> on Jan 22, 1998