Description
This Chicken Caesar Pasta Salad is a quick 20-minute meal packed with tender chicken, crisp romaine, and pasta tossed in a creamy homemade Caesar dressing. Perfect for easy lunches, family dinners, or meal prep.
Ingredients
Scale
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
- 1/4 teaspoon black pepper
For the pasta salad:
- 8 oz uncooked pasta (rotini or penne)
- 2 hearts of romaine lettuce, chopped
- 2 cups shredded rotisserie chicken or cooked chicken breast
- 1 cup croutons (optional)
- 1/4 cup Parmesan cheese, for garnish
Instructions
- Make the dressing:
In a medium bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste until smooth. Stir in Parmesan cheese and black pepper. Set aside. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente (about 10 minutes). Drain and transfer to a large bowl. - Assemble the salad:
Add chopped romaine and shredded chicken to the pasta. - Combine:
Pour the dressing over the salad and toss until evenly coated. - Finish and serve:
Top with croutons and extra Parmesan cheese. Serve immediately or refrigerate until ready to enjoy.
Notes
For extra flavor, toss the dressing with slightly warm pasta so it absorbs better.
Add croutons just before serving to keep them crunchy.
Swap pasta with cheese tortellini for a richer twist.
Use freshly grated Parmesan for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg