A fresh summer mashup of two classics — the creamy richness of a Caesar meets the bright, herby freshness of Caprese, all tied together with SALTOPIA's Whip It low sodium seasoning. Light enough for lunch, impressive enough for a dinner party spread.
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Serves: 4–6
Ingredients
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, torn or cubed
- 1 cup fresh basil leaves, roughly torn
- ½ cup shaved or grated Parmesan
- 1 cup romaine lettuce, chopped (optional, for extra crunch)
- ½ cup Caesar dressing (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1–1½ tsp SALTOPIA Whip It Low Sodium Seasoning, to taste
- Croutons, for topping
- Fresh cracked black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, whisk together the Caesar dressing, olive oil, lemon juice, and SALTOPIA Whip It seasoning.
- Add the cooled pasta to the bowl and toss to coat evenly.
- Fold in the cherry tomatoes, fresh mozzarella, basil, Parmesan, and romaine (if using).
- Taste and adjust seasoning — add a little more Whip It if you want more depth without the sodium.
- Transfer to a serving platter or bowl. Top with croutons and a few extra basil leaves.
- Finish with fresh cracked black pepper and an extra drizzle of olive oil. Serve immediately or chill for up to 1 hour before serving.
💡 Pro Tip: Whip It's low sodium blend lets the fresh ingredients shine without overpowering them — it's the secret to keeping this salad bright and balanced. Make it ahead and add the croutons and romaine just before serving to keep everything crisp!
