It’s a pasta salad pseudo-masquerading as a green salad, and it’s my new favorite meal for lunch or dinner.
Summer means so many things to me— flip flops every day, afternoons by the pool, and family road trips. It also means pasta salad at least once a week.
I love that I can make pasta salad earlier in the day before it gets too hot (and before I’m worn out from summer fun) and stash it in the fridge till dinner time. I also love their great flavor and flexibility.
Every week the pasta salad is different depending on what is in the fridge, but since stumbling on this chicken Caesar pasta salad I think I have a new favorite go-to for the season. It’s part green salad, part pasta salad so I don’t feel so bad having an extra large portion. It’s light, familiar and oh-so-simple to put together.
Chicken Caesar Pasta Salad
- 2 cups (225 grams) uncooked rotini pasta
- 1 tablespoon olive oil
- 2 medium cooked chicken breasts, chopped
- 1 medium head romaine lettuce, chopped
- 1/3 - 1/2 cup (80-120 grams) bottled Caesar salad dressing, to taste
- 1/2 medium onion, thinly sliced
- 1/2 cup (50 grams) freshly grated parmesan cheese
- 2 cups (60 grams) croutons
- Cook the pasta in heavily salted water until al dente. Drain and toss with olive oil. Set aside to cool to room temp.
- In a large bowl, toss the cooked pasta, chopped chicken, and lettuce with the Caesar salad dressing. Add the sliced onions, parmesan cheese and croutons. Serve immediately or within 1 hour.
Have you tried this recipe?