Ceasar Pasta Salad

- 16 oz bow tie pasta, cooked - 1 can black olives, sliced(optional) - 8 oz parmesan cheese, shredded  - 1 bunch green onions, sliced thin -including green

- 1/2 bottle paul newmanns ceaser salad dressing (regular not creamy) - 4 oz jar sun dried tomatoes, julienned and drained - 1 head romaine lettuce, chopped  _ Croutons (optional)

Directions

1.   In a large bowl combine cooked bow tie pasta, olives, sun dried tomatoes, Parmesan, green onions and salad dressing.
2.   Add chopped romaine. Stir to combine. Add more salad dressing if needed - top with croutons

Kittencal's Famous Caesar Salad Recipe

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best -------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

5 min | 5 min prep

SERVES 4 -6

• 1 large head romaine lettuce (washed over and thoroughly dried)
• 1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
• parmesan cheese
• freshly grated black pepper (to taste)

DRESSING

• 2 anchovy fillets (or to taste)
• 2 fresh garlic cloves (or to taste)
• 1 cup mayonnaise (not salad dressing Hellman's is best)
• 1/4 cup half-and-half cream or milk
• 1/3 cup grated parmesan cheese
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
• salt and pepper
• 2 teaspoons Worcestershire sauce (or to taste) (optional)
• buttermilk or half-and-half, for thinning

1. In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
2. Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
3. Adjust seasonings to taste.
4. Thin with buttermilk (or milk) for a thinner consistency if desired.
5. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
6. Toss desired amount of dressing with Romaine lettuce and croutons.
7. Sprinkle with more grated Parmesan cheese if desired.