Chicken Caesar Pasta Salad (Print View)
Tender chicken, pasta, and crisp romaine tossed in creamy Caesar dressing with Parmesan.
# What You'll Need:
→ Dressing
01 -
2 teaspoons Dijon mustard
02 -
2 tablespoons freshly squeezed lemon juice
03 -
2 teaspoons Worcestershire sauce
04 -
180 grams mayonnaise
05 -
2 teaspoons minced garlic
06 -
1 teaspoon anchovy paste
07 -
30 grams finely grated Parmesan cheese
08 -
0.25 teaspoon ground black pepper
→ Pasta Salad
09 -
225 grams uncooked rotini or penne pasta
10 -
2 hearts Romaine lettuce
11 -
200 grams shredded rotisserie chicken or cooked, chopped chicken breasts
12 -
Croutons, optional, for serving
13 -
Shaved Parmesan cheese, for serving
# Directions:
01 -
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, anchovy paste, and ground black pepper until smooth. Add the grated Parmesan and stir until fully incorporated. Set aside.
02 -
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 10 minutes. Drain well and transfer to a large salad bowl.
03 -
Chop the Romaine hearts into 2.5 cm pieces. Add lettuce and shredded chicken to the bowl with the cooked pasta.
04 -
Pour the prepared Caesar dressing over the pasta, lettuce, and chicken. Toss gently with tongs or a large spoon until evenly coated.
05 -
Top with croutons if desired and garnish generously with shaved Parmesan. Serve immediately or cover and refrigerate until ready to serve.
# Notes:
01 -
For optimal texture, allow pasta to cool slightly before tossing with lettuce and dressing to prevent wilting.