Chicken Caesar Pasta Salad
A quick and easy Chicken Caesar Pasta Salad that’s both comforting and satisfying, perfect for weeknight dinners or casual gatherings.
Ingredients
For the dressing
- 2 teaspoons Dijon mustard adds a tangy flavor
- 2 Tablespoons fresh lemon juice brings brightness
- 2 teaspoons Worcestershire sauce adds depth
- 3/4 cup mayonnaise provides creaminess
- 2 teaspoons minced garlic enhances flavor
- 1 teaspoon anchovy paste adds umami
- 1/3 cup finely grated Parmesan cheese adds richness
For the salad
- 8 oz. uncooked pasta, such as rotini or penne offers structure
- 2 hearts of Romaine provides freshness
- 2 cups shredded rotisserie chicken or chopped chicken breasts adds protein
- 1 cup Croutons (optional) adds crunch
- to taste Parmesan cheese, for serving enhances flavor
Instructions
Preparation of Dressing
- In a medium bowl, combine the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste. Whisk these ingredients together until they are blended evenly.
- Stir in the grated Parmesan cheese and a touch of pepper, about ¼ teaspoon.
Cooking Pasta
- Bring a large pot of water to a rolling boil, add a generous amount of salt, then add the pasta and cook it until al dente, about 10 minutes.
- Drain the pasta using a colander and transfer it to a large serving bowl while it’s still slightly warm.
Assembling the Salad
- Cut the Romaine into roughly 1-inch pieces and add them to the pasta.
- Add the shredded chicken to the bowl.
- Pour the prepared dressing over the pasta and salad ingredients, and toss gently to coat.
- Add croutons if desired, and sprinkle some extra Parmesan cheese over the top before serving.
Serving
- Serve the salad immediately, or cover and refrigerate until ready to serve.
Notes
For best results, use freshly grated Parmesan, taste the dressing before adding it to the salad, and add croutons just before serving to keep them crispy. Cook pasta just until al dente to retain texture.