Chicken Caesar Pasta Salad Recipe – When it comes to easy and delicious summer meals, this Chicken Caesar Pasta Salad recipe is an absolute winner. Packed with the classic Caesar flavors of Dijon mustard, lemon juice, anchovy paste, and Parmesan cheese, it’s a perfect balance of tangy and savory. Plus, it’s easy to customize with your favorite protein and can be served as a main course or a side dish. Give it a try and taste the summer!
My husband and I absolutely love this Chicken Caesar Pasta Salad recipe. We discovered it last summer when we were hosting a small family gathering, and it has been a staple in our household ever since. We love how easy it is to make and how packed with flavor it is. Plus, it’s a crowd-pleaser, which is always a bonus! We’ve served it up at potlucks, BBQs, and even just as a quick and easy dinner on busy weeknights. We can’t get enough of this delicious salad!
For the dressing:
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
1/3 cup finely grated Parmesan cheese
1/4 teaspoon black pepper
For the pasta salad:
225 grams 8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine lettuce
2 cups shredded rotisserie chicken or chopped chicken breasts
Parmesan cheese for serving
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until well combined. Stir in the grated Parmesan cheese and black pepper, then set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
Cut the Romaine hearts into 1-inch pieces, then add them and your protein of choice to the bowl with the pasta.
Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
For a vegetarian option, you can omit the chicken and add some chopped roasted vegetables, such as bell peppers, zucchini, or eggplant.If you’re not a fan of anchovy paste, you can substitute it with 1/2 teaspoon of soy sauce or fish sauce.To make this recipe gluten-free, use gluten-free pasta and double-check that all of your other ingredients are gluten-free as well.