This Chicken Caesar Pasta Salad is the perfect dish for your next potluck or summer BBQ. With a tangy and creamy dressing, crisp Romaine lettuce, tender pasta, and juicy chicken, it’s sure to satisfy your cravings.
To make the dressing, whisk together Dijon mustard, fresh lemon juice, Worcestershire sauce, mayonnaise, minced garlic, anchovy paste, and grated Parmesan cheese. Set it aside while you prepare the salad.
Cook your pasta until al dente, then toss it with Romaine lettuce and your protein of choice. Add the dressing and toss until well combined. Top it off with croutons (if desired) and a sprinkle of Parmesan cheese for added flavor and crunch.
This Chicken Caesar Pasta Salad is easy to make and can be served as a side dish or a main course. It’s also great for meal prep, as it can be refrigerated and enjoyed later. Serve it chilled and enjoy the delicious blend of flavors and textures in every bite.
For the dressing:
2 tsp Dijon mustard
2 tbsp fresh lemon juice
2 tsp Worcestershire sauce
3/4 cup mayonnaise
2 tsp minced garlic
1 tsp anchovy paste
1/3 cup finely grated Parmesan cheese
For the pasta salad:
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8 oz uncooked pasta, such as rotini or penne
2 hearts of Romaine lettuce
Shredded rotisserie chicken or chopped chicken breasts
Parmesan cheese, for serving
Make the dressing:
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 1/4 teaspoon pepper, then set aside.
Make the pasta salad:
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.
This Chicken Caesar Pasta Salad is a perfect summer dish that’s easy to make and packed with flavor. The tangy dressing is made with Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, anchovy paste, and Parmesan cheese. The salad itself features cooked pasta, Romaine lettuce, and shredded chicken, along with optional croutons and more Parmesan cheese for a crunchy finish. Serve it up as a main course or as a side dish at your next BBQ or potluck.