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Chicken Caesar Pasta Salad with Crunchy Romaine

Chicken Caesar Pasta Salad with Crunchy Romaine - A Fresh, Satisfying Make-Ahead Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Pasta: 12 ounces short pasta (rotini, penne, or farfalle)
  • Chicken: 2 cups cooked chicken, chopped or shredded (grilled, roasted, or rotisserie)
  • Romaine: 2 large hearts of romaine, chopped into bite-size pieces
  • Parmesan: 3/4 cup freshly grated Parmesan, plus more for serving
  • Croutons: 1 to 1 1/2 cups crunchy croutons (store-bought or homemade)
  • Cherry tomatoes (optional): 1 cup, halved, for color and freshness
  • Red onion (optional): 1/4 small red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 to 3 anchovy fillets, mashed (or 1 1/2 teaspoons anchovy paste; optional but recommended)
  • 1 large garlic clove, finely grated
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup finely grated Parmesan
  • 2 to 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Salt, to taste (go light—Parmesan and anchovy add saltiness)
  • Lemon wedges
  • Additional black pepper and shaved Parmesan

Instructions
 

  • Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and rinse under cool water to stop cooking and remove excess starch. Shake off water well.
  • Make the dressing. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, mashed anchovies, garlic, and Worcestershire. Whisk in Parmesan, then stream in olive oil until creamy. Season with black pepper and a pinch of salt to taste.
  • Toss warm pasta with some dressing. In a large bowl, combine cooled pasta with about half the dressing. This helps the pasta absorb flavor without getting dry later.
  • Add chicken and extras. Fold in the chicken, cherry tomatoes, and red onion if using. Add more dressing as needed to coat lightly but evenly.
  • Chill to set the flavors. Cover and refrigerate for 20–30 minutes if you have time. This step lets the flavors meld and the pasta fully absorb the dressing.
  • Add romaine and croutons just before serving. Gently fold in the chopped romaine and croutons so they stay crisp. Sprinkle in the remaining Parmesan.
  • Taste and finish. Add a squeeze of lemon, more pepper, or a pinch of salt if needed. Serve with extra shaved Parmesan on top.