Chicken Caesar Pasta Salad
A creamy, flavor-packed Chicken Caesar Pasta Salad made with homemade dressing, tender pasta, crisp romaine, and plenty of parmesan. Perfect for easy dinners, meal prep, or spring and summer gatherings.
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Ingredients
Caesar Salad Dressing:
- 2-4 garlic cloves grated
- 1 teaspoon anchovy paste
- 2 tablespoons lemon juice bottled is fine
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup Hellmann’s mayonnaise
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Salad:
- ½ 16 oz box tri-colored rotini (use more or less to preference)
- 1 head romaine lettuce chopped
- Slightly crushed croutons
- Shaved Parmesan if desired
Optional:
- Extra shaved Parmesan
- Lemon wedges
- Anchovy fillets
- Red onion
- Bacon
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and rinse under cold water to cool completely.
- In a container, whisk together the Caesar salad dressing ingredients until smooth and creamy.
- Add the cooled pasta to the bowl with the dressing and toss until fully coated.
- Fold in the chopped romaine lettuce and slightly crushed croutons.
- Add shaved Parmesan and any optional add-ins like red onion or bacon if using.
- Toss everything together until evenly combined.
- Serve immediately or chill until ready to serve, adding extra Parmesan, lemon wedges, or anchovy fillets if desired. (I like to let this chill for about 10-20 minutes before serving) But you can absolutely dig right in!
Servings: 5