Chicken Caesar Pasta Salad
Chicken caesar pasta salad with a creamy homemade caesar dressing, shredded chicken, and crisp romaine.
Servings: 6 servings
Calories: 545kcal
Equipment
Ingredients
- 12 oz short pasta such as rotini or penne
- 2 cups shredded cooked chicken
- 3 cups chopped romaine lettuce
- 1/2 cup mayonnaise
- 1/3 cup grated parmesan plus more for serving
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 cup olive oil divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup croutons for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
- Toss with oil: While the pasta is still warm, toss it with 2 tablespoons of the olive oil. Spread it on a baking sheet or large plate and let it cool to room temperature, about 15 minutes.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, parmesan, lemon juice, garlic, Worcestershire sauce, Dijon mustard, the remaining 2 tablespoons olive oil, salt, and pepper until smooth.
- Combine: In a large bowl, combine the cooled pasta and shredded chicken. Pour the dressing over the top and toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes so the flavors have time to settle. Keep the romaine separate for now so it stays crisp.
- Serve: Just before serving, fold in the chopped romaine, then top with croutons and extra parmesan.
Notes
Toss the warm pasta with olive oil before it cools, that's what keeps the noodles from clumping once the creamy dressing goes on. Fold the romaine in just before serving so it stays crisp. Total time includes 30 minutes of chill time.
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 48g | Protein: 25g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 480mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g