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Prepare the Cheez-It breadcrumbs: In a large resealable plastic bag, crush approximately half a bag (about 6 ounces) of Cheez-It crackers until they resemble coarse breadcrumbs. Alternatively, pulse in a food processor.

In a large skillet, melt the unsalted butter over medium heat. Add the garlic powder and stir to combine. Add the crushed Cheez-It crackers to the skillet and pan-fry, stirring frequently, until they are toasted and golden brown, about 3-5 minutes. Remove from heat and set aside to cool.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain the cooked pasta and rinse with cold water to stop the cooking process and cool quickly. Set aside.

Prepare the lettuce: Finely cut the little gem lettuce and chop the Romaine lettuce into bite-sized pieces. Wash and spin dry both types of lettuce.

Assemble the salad: In a large mixing bowl, combine the cooled pasta, finely cut little gem lettuce, and chopped Romaine lettuce. Add the grated Parmesan cheese and the prepared Cheez-It breadcrumbs.

Pour the Caesar dressing over the ingredients. Squeeze the juice from the lime over the salad. Add salt and freshly ground black pepper to taste. Toss all the ingredients thoroughly until everything is well coated with the dressing.

Serve the pasta salad immediately, garnished with whole Extra Toasty Cheez-It crackers for an extra crunch.


Prepare the Cheez-It breadcrumbs: In a large resealable plastic bag, crush approximately half a bag (about 6 ounces) of Cheez-It crackers until they resemble coarse breadcrumbs. Alternatively, pulse in a food processor.

In a large skillet, melt the unsalted butter over medium heat. Add the garlic powder and stir to combine. Add the crushed Cheez-It crackers to the skillet and pan-fry, stirring frequently, until they are toasted and golden brown, about 3-5 minutes. Remove from heat and set aside to cool.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain the cooked pasta and rinse with cold water to stop the cooking process and cool quickly. Set aside.

Prepare the lettuce: Finely cut the little gem lettuce and chop the Romaine lettuce into bite-sized pieces. Wash and spin dry both types of lettuce.

Assemble the salad: In a large mixing bowl, combine the cooled pasta, finely cut little gem lettuce, and chopped Romaine lettuce. Add the grated Parmesan cheese and the prepared Cheez-It breadcrumbs.

Pour the Caesar dressing over the ingredients. Squeeze the juice from the lime over the salad. Add salt and freshly ground black pepper to taste. Toss all the ingredients thoroughly until everything is well coated with the dressing.

Serve the pasta salad immediately, garnished with whole Extra Toasty Cheez-It crackers for an extra crunch.
