Chicken Caesar Pasta Salad
A delightful blend of tender pasta, fresh Romaine lettuce, and juicy chicken in a creamy dressing, perfect for any gathering.
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 Can be omitted if desired.
- 1/3 cup finely grated Parmesan cheese
- 8 oz uncooked pasta such as rotini or penne.
- 2 hearts of Romaine Chopped.
- 2 cups shredded rotisserie chicken Or chopped chicken breasts.
- Croutons Optional, add just before serving.
- Parmesan cheese For serving.
Instructions
- In a mixing bowl, combine the Dijon mustard, fresh lemon juice, Worcestershire sauce, and mayonnaise. Whisk until well blended.
- Add the minced garlic and anchovy paste, stirring until the mixture is creamy and smooth. Fold in the finely grated Parmesan cheese.
- Set the dressing aside while preparing the salad.
- Bring a large pot of water to a boil and add a pinch of salt.
- Toss in the uncooked pasta and cook according to package instructions (usually about 8 to 10 minutes) until al dente.
- Drain and rinse the pasta under cold water to cool it down and stop the cooking process.
- In a large serving bowl, combine the cooled pasta, chopped Romaine lettuce, and the shredded chicken.
- Pour the creamy dressing over the top and gently toss until well coated.
- Add croutons just before serving to ensure they stay crunchy. Optionally, sprinkle more Parmesan cheese on top.
Notes
Adjust the amount of mayonnaise for a lighter dressing. Store any leftovers in an airtight container in the refrigerator to maintain freshness. Add fresh ingredients just before serving to keep textures intact. Taste the dressing and adjust seasoning as needed.