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Stacked Pasta Salad with Caesar Dressing Recipe

This stacked pasta salad with Caesar dressing is a delicious twist on the classic pasta salad. The colorful layers make a beautiful presentation worthy of the most elegant dinner party! Recipe courtesy Susan of Wish Upon a Dish.

Servings: 4

Active time: 20 minutes

Total time:

Herb Caesar Dressing Ingredients


  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp anchovy paste
  • 2 garlic cloves, chopped
  • 2 Tbsp Dijon mustard
  • 4 Tbsp chopped fresh herbs (choice of parsley, chives, lemon thyme or verbena, oregano)
  • 2 Tbsp white wine vinegar
  • 1 Tbsp agave nectar or honey
  • juice of half a lemon
  • 1/4 tsp Worcestershire sauce
  • 1/2 c extra virgin olive oil
  • 1/2 c vegetable oil
  • freshly cracked black pepper to taste
  • 1/2 c grated Romano cheese


  1. Place egg, anchovy paste, garlic, herbs, white wine vinegar, agave nectar or honey, lemon juice, Worcestershire sauce, olive oil, vegetable oil, and black pepper in a blender and puree to emulsify. Stir in the Romano cheese. Set aside.

Stacked Pasta Salad

  • 1 large portabella cap, brown gills removed
  • 2 medium tomatoes, sliced
  • olive oil spray
  • salt to taste
  • 12 squares of fresh lasagna
  • 1 large roasted red pepper, sliced
  • 4 slices prosciutto
  • 12 thin slices fresh mozzarella + 4 (2") round slices
  • 4 basil leaves, chiffonade or thin slices + 4 sprigs basil
  • drops of Balsamic glaze
  1. Preheat the oven to 450°F and arrange the mushroom cap & tomato slices on parchment paper lined cookie sheet. Spray the mushroom cap with olive oil spray and sprinkle with salt. Brush the tomato slices with a few tablespoons of the dressing. Bake for 20 minutes. Remove and cool.
  2. Boil the pasta in salted water for 6 minutes. Remove and place on wax paper.
  3. Slice the mushroom cap into 12 slices. Slice the pepper into thin ribbons.
  4. Place 3 slices of mushroom on a pasta sheet. Top with 1/4 roasted pepper ribbons.
  5. Place a sheet of pasta with the point slightly clockwise from the first sheet.
  6. Cover with one of the prosciutto slices and then two slices of mozzarella.
  7. Place the third pasta sheet clockwise from the second sheet and top with tomato slices and a disk of mozzarella. Place a sprig of basil into the cheese and drip a few drops of the Balsamic glaze over the tomatoes.
  8. Drizzle two tablespoons of Caesar dressing over the stack and serve additional dressing on the side.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 270
Total Fat 31g (48% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 55mg (18% DV)
Sodium 430mg (18% DV)
18g (6% DV)
Dietary Fiber 2g (8% DV)
Sugars 5g
Protein 14g
Vitamin A 10%
Vitamin C 45%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.