1. Can I make Chicken Caesar Pasta Salad ahead of time?

Yes, you can prepare the pasta, chicken, and dressing ahead of time. Store everything separately in the fridge and toss together just before serving to keep the lettuce crisp.

2. What can I use instead of rotisserie chicken?

You can substitute grilled chicken breast, baked salmon, grilled shrimp, or even chickpeas for a vegetarian option.

3. How do I prevent the salad from getting soggy?

Keep the dressing and croutons separate until just before serving. Toss the ingredients together when you're ready to eat to maintain a fresh texture.

4. Is it necessary to use anchovy paste in the dressing?

No, anchovy paste is optional. It adds a traditional savory depth, but you can leave it out or add a little extra Worcestershire sauce for similar flavor complexity.

Chicken Caesar Pasta Salad

Name: Chicken Caesar Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 teaspoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 teaspoons Worcestershire sauce; 3/4 cup mayonnaise; 2 teaspoons minced garlic; 1 teaspoon anchovy paste (optional); 1/3 cup finely grated Parmesan cheese; 8 oz uncooked pasta (rotini or penne); 2 hearts of Romaine lettuce; Shredded rotisserie chicken or chopped cooked chicken breasts; Croutons (optional); Parmesan cheese for garnish

Description

A quick and healthy Chicken Caesar Pasta Salad combining fresh Romaine, tender chicken, pasta, and a creamy homemade dressing, perfect for beginners.

Ingredients

Scale

2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
3/4 cup mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste (optional)
1/3 cup finely grated Parmesan cheese
8 oz uncooked pasta (rotini or penne)
2 hearts of Romaine lettuce
Shredded rotisserie chicken or chopped cooked chicken breasts
Croutons (optional)
Parmesan cheese for garnish

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse under cool water.
Chop the Romaine lettuce into bite-sized pieces and shred or chop the chicken.
In a medium bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until smooth. Stir in the grated Parmesan cheese and a pinch of pepper.
In a large serving bowl, combine the pasta, Romaine lettuce, and chicken. Pour the dressing over and toss to coat evenly.
Add croutons if desired and garnish with extra Parmesan cheese. Serve immediately or refrigerate until ready to serve.

Notes

Use Greek yogurt instead of mayonnaise for a lighter dressing.
Keep dressing and croutons separate until serving to maintain crunch.
For extra flavor, substitute pasta with cheesy tortellini.
Store leftovers in an airtight container for up to two days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook (except pasta boiling)
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 277
Sugar: 1g
Sodium: 231mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 18g
Fiber: 1g
Protein: 15g
Cholesterol: 39mg