Description
A quick and refreshing 20-minute meal-in-a-bowl featuring tender pasta, crisp romaine, juicy chicken, and a homemade Caesar dressing.
Ingredients
For the Dressing:
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2 teaspoons Dijon mustard
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2 tablespoons fresh lemon juice
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2 teaspoons Worcestershire sauce
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¾ cup mayonnaise
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2 teaspoons minced garlic
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1 teaspoon anchovy paste
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⅓ cup finely grated Parmesan cheese
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¼ teaspoon black pepper
For the Pasta Salad:
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8 oz uncooked pasta (such as rotini or penne)
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2 hearts of Romaine lettuce, chopped into 1-inch pieces
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2 to 3 cups shredded rotisserie chicken or cooked chopped chicken breasts
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Croutons (optional)
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Parmesan cheese, for garnish
Instructions
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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.
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Serve:
Top with croutons if using and garnish with additional Parmesan. Serve immediately or cover and refrigerate until ready to serve.
Notes
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For added flavor, use cheesy tortellini in place of standard pasta.
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Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Keep lettuce and croutons separate if preparing in advance to maintain texture.