Chicken Caesar Pasta Salad Recipe

Ash Tyrrell

Chicken Caesar Pasta Salad Recipe

I just made this Chicken Caesar Pasta Salad, and it's officially my new favorite meal. It combines the classic, savory flavors of a Caesar salad with the satisfying heartiness of pasta, creating a dish that's both refreshing and filling.

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Total Time 20

Servings: 10

Ingredients Method Notes

Ingredients

2 teaspoons Dijon mustard - This adds a tangy and sharp flavor that is essential for a classic Caesar dressing.
2 Tablespoons fresh lemon juice - Freshly squeezed juice provides a brightness that bottled juice can't match.
2 teaspoons Worcestershire sauce - This brings a savory umami depth to the dressing's flavor profile.
3/4 cup mayonnaise - Use a good quality full-fat mayonnaise for the creamiest and richest base.
2 teaspoons minced garlic - Freshly minced garlic offers a pungent kick that elevates the entire dressing.
1 teaspoon anchovy paste - While optional this paste provides the signature salty, savory flavor of traditional Caesar dressing.
1/3 cup finely grated Parmesan cheese - Grating your own cheese from a block ensures it melts into the dressing perfectly unlike pre-shredded varieties.
1/4 teaspoon black pepper - Freshly ground pepper adds a final touch of mild spice.
8 oz. uncooked pasta - Rotini or penne work well as their shapes hold the dressing beautifully.
2 hearts of Romaine lettuce - These provide a crisp refreshing crunch that is characteristic of a Caesar salad.
Shredded rotisserie chicken or chopped chicken breasts - Using a store-bought rotisserie chicken is a great time-saver.
Croutons optional - Add these just before serving to maintain their crunchy texture.
Parmesan cheese for serving - Shaved or grated Parmesan makes a beautiful and flavorful garnish.

Method

In a medium bowl, start by whisking together the Dijon mustard, fresh lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste. Continue mixing until all the ingredients are well combined and the mixture is smooth. Finally, stir in the finely grated Parmesan cheese and black pepper, then set the dressing aside while you prepare the rest of the salad.
Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the package directions, or until it is al dente, which typically takes about 10 minutes. Once cooked, drain the pasta thoroughly and transfer it to a large serving bowl to cool slightly.
Chop the hearts of Romaine into bite-sized, 1-inch pieces. Add the chopped lettuce and the shredded or chopped chicken to the large bowl with the cooked pasta. Pour the prepared Caesar dressing over the top of the ingredients in the bowl.
Gently toss everything together until the pasta, chicken, and lettuce are evenly coated with the creamy dressing. If you're using croutons, add them now, along with a garnish of extra Parmesan cheese. You can serve the salad immediately or cover and refrigerate it until you are ready to eat.

Notes

I highly recommend making the dressing a few hours ahead of time. This gives the flavors a chance to meld together, resulting in a much more flavorful and cohesive dressing.
Don't add the lettuce or croutons until you're ready to serve. I learned this the hard way. Adding them too early makes the lettuce wilt and the croutons soggy, so I always mix them in right at the end for the best texture.
I like to save a little bit of the dressing to the side. Sometimes, the pasta absorbs a lot of the dressing as it sits, especially if I make it ahead. Having extra dressing to add just before serving ensures the salad is perfectly creamy.
To make this an even more substantial meal, I sometimes add crispy bacon bits. The salty, smoky flavor of the bacon complements the creamy Caesar dressing perfectly.