Chicken Caesar Pasta Salad

Looking for the perfect summer meal that’s both refreshing and satisfying? Look no further than this easy and delicious chicken caesar pasta salad!

Course Salad

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 338

Author Annalise Sandberg

Equipment

Ingredients

Caesar dressing:

½ cup mayonnaise
2 cloves garlic , minced
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon black pepper

Homemade croutons:

3 cups torn or sliced bread pieces (about ½ small loaf)
2-3 tablespoons olive oil , as needed
Heavy pinch of salt

To assemble the salad:

2 cups uncooked rotini pasta , or other short pasta
1 tablespoon olive oil , as needed
2 medium cooked chicken breasts , chopped
4 cups chopped romaine lettuce (about 1 small head)
½ cup grated or shaved parmesan cheese

Instructions

Make the dressing:

Whisk together all ingredients. Store in the fridge until ready to use. Can be made at least 1 week in advance.

Toast the croutons:

Preheat oven to 375°F.
Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don’t burn, stir and toss them as needed.
Croutons can be made up to 1 week ahead and stored in an airtight container at room temperature.

Assemble the salad:

Cook the pasta in heavily salted water until al dente. Drain and toss with olive oil to keep from sticking. Set aside to cool to room temperature.
While the pasta cooks and cools, make sure you have everything else needed for the salad (wash the lettuce, shred cheese, etc.)
In a large bowl, toss the cooked pasta with half of the dressing until well coated. Add lettuce, croutons, chicken and the cheese and toss until combined. Add more dressing as needed. (If desired, set some of the croutons, chicken and cheese aside to add as a garnish to the top of the salad after everything is tossed. It looks nice for serving!)
Serve immediately (see Notes section for make-ahead options).

Notes

To make this salad ahead of time: Toss half of the dressing with cooked pasta, chicken, and the cheese. Store in the fridge for up to 12 hours, then add croutons, lettuce and more dressing just before serving. Because the lettuce wilts over time and croutons get a little soggy, this salad doesn't keep very well fully assembled in the fridge.

Nutrition