Ceasar Pasta Salad
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 large garlic clove, minced
1/2 cup extra virgin olive oil
1 lb bow tie pasta, cooked til tender, rinsed and drained
1 head romaine lettuce, chopped
2 1/2 ounces fine grated parmigiano-reggiano cheese
1 cup croutons
Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
Add pasta, romaine, cheese and croutons.
Toss to combine.
Season with salt and pepper to taste.