Chicken Caesar Pasta Salad
A tasty and filling dish that combines your favorite Caesar salad flavors with pasta, perfect for lunch, dinner, or gatherings.
Ingredients
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
Salad
- 8 oz. uncooked pasta (e.g., rotini or penne)
- 2 hearts of Romaine, chopped
- 2 cups shredded rotisserie chicken or chopped chicken breasts
- Croutons (optional)
- Parmesan cheese, for serving
Instructions
Make the Dressing
- In a bowl, mix together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, anchovy paste, and grated Parmesan cheese. Stir until smooth and set aside.
Make the Pasta Salad
- Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooled pasta, chopped Romaine, and shredded chicken.
- Pour the dressing over the pasta mixture and stir until everything is combined.
- If you wish, add croutons for extra crunch.
Notes
Serve the Chicken Caesar Pasta Salad chilled or at room temperature. Top with extra Parmesan cheese and croutons, if desired. This dish pairs well with garlic bread or light soup. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Stir well before serving and add extra dressing if needed. For added flavor, use fresh herbs like basil or parsley. Substitute mayonnaise with Greek yogurt for a lighter version. Chill for at least an hour before serving to let flavors blend.