Description
Make a fresh, satisfying meal in one bowl with this 20-minute Chicken Caesar Pasta Salad, tossed with a creamy homemade Caesar-style dressing.
Ingredients
For the dressing:
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 3/4 cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste
- 1/3 cup finely grated Parmesan cheese
For the pasta salad:
- 8 oz. uncooked pasta, such as rotini or penne
- 2 hearts of Romaine
- Shredded rotisserie chicken or chopped chicken breasts
- Croutons, optional
- Parmesan cheese, for serving
Instructions
- In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper, then set the dressing aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain, then transfer the pasta to a large serving bowl.
- Cut the Romaine hearts into 1-inch pieces. Add them to the bowl with the pasta, along with the chicken.
- Add the prepared dressing and toss to combine.
- Add the croutons, if using, and garnish with Parmesan cheese.
- Serve immediately or refrigerate, covered, until ready to serve.
Notes
- For a twist, the recipe suggests using cheesy tortellini.
- Anchovy paste is optional, but it adds classic Caesar flavor.
- Pasta and dressing can be prepared ahead and stored separately, then tossed together before serving.
- Leftovers can keep up to 3 days in an airtight container in the fridge, but lettuce and croutons may soften over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes