ITALIAN CAESAR FUSILLI PASTA SALAD

PREP: 15 MIN | Cook: 25 min | SERVES: 8

12 oz (340 g) Italpasta Fusilli
2 slices Italian rustic bread, cut into 1/2-inch (1 cm) cubes
2 tbsp olive oil
3 tbsp grated Parmesan cheese
1/3 cup diced pancetta
4 cups arugula

CAESAR VINAIGRETTE:
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp anchovy paste
2 cloves garlic, minced
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cup grated Parmesan cheese

Preheat oven to 375F (190C). Line baking sheet with parchment paper. Toss bread cubes with oil and 1 tbsp (15 mL) of the cheese; arrange in single layer on prepared pan. Bake, turning once, for 12 to 15 minutes or until golden brown and crisp; let cool completely.

Cook fusilli according to package directions; drain and rinse under cold water. Set aside. Meanwhile, in small skillet, cook pancetta over medium heat for 5 to 8 minutes or until crisp; drain on paper towel.

Toss pasta with Caesar Vinaigrette. Just before serving, stir in pancetta and arugula. Garnish with croutons and remaining cheese.

Caesar Vinaigrette: Whisk together oil, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, pepper and salt until blended; stir in Parmesan cheese.