Description
A delicious and refreshing dish that combines the classic flavors of Caesar salad with hearty pasta, perfect for summer gatherings or weeknight meals.
Ingredients
Scale
- 2 cups cooked rotini or penne pasta, cooled
- 3 cups romaine lettuce, chopped
- 2 grilled chicken breasts, sliced or cubed
- 1 cup croutons
- ½ cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Season chicken breasts with salt, pepper, and olive oil. Grill or pan-sear until cooked through, then slice or cube.
- Wash and chop romaine lettuce into medium-sized pieces.
- If using store-bought Caesar dressing, stir to combine. For homemade, whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan until creamy.
- In a large bowl, toss the cooled pasta, chicken, romaine lettuce, croutons, and Parmesan with enough dressing to coat. Adjust seasoning as needed.
- Refrigerate for at least 30 minutes to let flavors meld. Serve chilled, garnished with extra Parmesan and lemon wedges if desired.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Add more dressing before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg