Chicken Caesar Pasta Salad

A quick and refreshing 20-minute meal-in-a-bowl featuring tender pasta, crisp romaine, juicy chicken, and a homemade Caesar dressing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 servings

Ingredients

For the Dressing:

• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• ¾ cup mayonnaise
• 2 teaspoons minced garlic
• 1 teaspoon anchovy paste
• ⅓ cup finely grated Parmesan cheese
• ¼ teaspoon black pepper

For the Pasta Salad:

• 8 oz uncooked pasta (such as rotini or penne)
• 2 hearts of Romaine lettuce, chopped into 1-inch pieces
• 2 to 3 cups shredded rotisserie chicken or cooked chopped chicken breasts
• Croutons (optional)
• Parmesan cheese, for garnish

Instructions

1. Make the Dressing:
   In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until well combined. Stir in Parmesan cheese and black pepper. Set aside.
2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain and rinse with cool water.
3. Assemble the Salad:
   In a large serving bowl, combine cooked pasta, chopped romaine, and shredded chicken. Add dressing and toss to coat evenly.
4. Serve:
   Top with croutons if using and garnish with additional Parmesan. Serve immediately or cover and refrigerate until ready to serve.

Notes

• For added flavor, use cheesy tortellini in place of standard pasta.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Keep lettuce and croutons separate if preparing in advance to maintain texture.

Chicken Caesar Pasta Salad

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10 servings 1x

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Description

A quick and refreshing 20-minute meal-in-a-bowl featuring tender pasta, crisp romaine, juicy chicken, and a homemade Caesar dressing.

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Ingredients

Scale 1x2x3x

For the Dressing:

• 2 teaspoons Dijon mustard

• 2 tablespoons fresh lemon juice

• 2 teaspoons Worcestershire sauce

• ¾ cup mayonnaise

• 2 teaspoons minced garlic

• 1 teaspoon anchovy paste

• ⅓ cup finely grated Parmesan cheese

• ¼ teaspoon black pepper

For the Pasta Salad:

• 8 oz uncooked pasta (such as rotini or penne)

• 2 hearts of Romaine lettuce, chopped into 1-inch pieces

• 2 to 3 cups shredded rotisserie chicken or cooked chopped chicken breasts

• Croutons (optional)

• Parmesan cheese, for garnish

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Instructions

• Make the Dressing:
  In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until well combined. Stir in Parmesan cheese and black pepper. Set aside.

• Cook the Pasta:
  Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain and rinse with cool water.

• Assemble the Salad:
  In a large serving bowl, combine cooked pasta, chopped romaine, and shredded chicken. Add dressing and toss to coat evenly.

 

• Serve:
  Top with croutons if using and garnish with additional Parmesan. Serve immediately or cover and refrigerate until ready to serve.

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Notes

• For added flavor, use cheesy tortellini in place of standard pasta.

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

 

• Keep lettuce and croutons separate if preparing in advance to maintain texture.