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Chicken Caesar Pasta Salad

There’s nothing quite like the combination of fresh, crisp ingredients and creamy dressing in a Chicken Caesar Pasta Salad. This recipe is the perfect way to treat yourself or your loved ones to something special. Refreshing, hearty, and irresistibly delicious, it’s sure to become a favorite in your home.
Course Dinner, Pasta, Salad
Keyword Chicken Caesar Pasta Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 cups

Ingredients

Dressing

  • 5 anchovy fillets canned in oil / drained
  • 3/4 cup mayonnaise
  • 3 tablespoon fresh lemon juice
  • 1/4 cup finely grated parmesan cheese
  • 1 1/2 teaspoon dijon mustard
  • 2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoon minced garlic
  • Salt and black pepper to taste

Salad

  • 10 oz. dry penne pasta
  • 4 cups slightly packed chopped romaine lettuce, preferably from romaine hearts or the center portion
  • 1 lb boneless skinless chicken breasts, grilled, cooled, and chopped
  • 1 pint grape tomatoes halved
  • 3/4 cup finely shredded parmesan cheese
  • 2 tablespoon chopped fresh parsley
  • 2 cup croutons homemade/store-bought
  • 1/2 cup reserved pasta water to thin as needed

Instructions

Cook the pasta

  • Cook the pasta in salted water following the package instructions. Save 1/2 cup of the pasta water for later and let it cool down. Drain the pasta and spread it out on a baking sheet that's sprayed with cooking spray or lined with parchment paper. Make sure the pasta is completely cool before continuing.

Make the dressing

  • Finely mince the anchovies and place them in a medium mixing bowl. Use the back of a spoon to mash them into a paste. Add mayonnaise, lemon juice, Parmesan cheese, Dijon mustard, Worcestershire sauce, garlic, and a pinch of salt and pepper. Whisk everything together until smooth, then fridge until ready to use.

Toss salad and dressing

  • In a large salad bowl, combine the cooled pasta, lettuce, chicken, tomatoes, and parsley. Drizzle the dressing over the top and toss until everything is evenly coated. If the dressing becomes too thick, thin it out with a bit of reserved pasta water.
  • Add croutons and Parmesan cheese, then give the salad a few more tosses to fully incorporate the ingredients.

Notes

  • Serve the salad within a few hours of preparation, as the lettuce will begin to wilt. Keep it chilled until ready to serve.
  • You can make the pasta salad ahead of time, but wait to add the lettuce and croutons until just before serving. Also, set aside 1/4 cup of the dressing in the fridge to toss with the lettuce before mixing it into the pasta salad.
  • If serving the next day, you can thin the salad with a little water before adding the fresh lettuce and croutons.