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Creamy Caesar Pasta Salad with Soft-Boiled Eggs

A deliciously easy pasta salad combining rigatoni, crunchy romaine, and rich Caesar dressing, topped with soft-boiled eggs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups cooked rigatoni pasta Cook according to package instructions.
  • 1 cup chopped romaine lettuce Fresh romaine for crunch.
Eggs and Dressing
  • 2 pieces soft-boiled eggs Boil for about 6-7 minutes.
  • 1/2 cup Caesar dressing Store-bought or homemade.
  • 1/4 cup grated Parmesan cheese For added flavor.
  • 1/4 cup croutons Optional, for crunch.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Boil water in a large pot. Add salt and the rigatoni pasta. Cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside to cool.
  2. While the pasta is cooking, bring a small pot of water to a boil. Gently add the eggs and boil for about 6-7 minutes for soft-boiled eggs. Remove and place them in an ice bath until cool. Peel and set aside.
Combining Ingredients
  1. In a large mixing bowl, combine the cooled rigatoni pasta and chopped romaine lettuce.
  2. Pour in the Caesar dressing and toss the pasta and lettuce until everything is evenly coated.
  3. Gently chop the soft-boiled eggs and add them to the salad. Sprinkle with grated Parmesan cheese and croutons, then season with salt and pepper to taste.
Serving
  1. Serve immediately and relish each creamy bite!

Notes

Adjust boiling time for eggs based on your preference for runniness. Store leftovers in an airtight container for up to 2 days.