Description
Tender pasta, juicy chicken, crisp romaine, and a tangy Caesar dressing come together for a hearty, crowd-pleasing pasta salad you can make in under 30 minutes.
Ingredients
- 12 oz dry rotini pasta or penne
- 1 lb cooked chicken breast, diced (grilled or rotisserie)
- 6 cups romaine lettuce, chopped
- 0.75 cup Caesar dressing (use your favorite bottled or homemade)
- 0.5 cup Parmesan cheese, grated
- 1.5 cups croutons
- 1.5 cups cherry tomatoes, halved
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 0.5 tsp garlic powder
- 1 tsp anchovy paste (optional)
- 0.5 tsp freshly ground black pepper
- 0.75 tsp kosher salt (to taste)
- 0.25 cup fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain. Rinse under cold water to cool, shake dry, and toss with olive oil to prevent sticking.
2. While the pasta cooks, chop the romaine, dice the cooked chicken, halve the tomatoes, and grate the Parmesan.
3. In a large mixing bowl, whisk together the Caesar dressing, lemon juice, anchovy paste, garlic powder, and black pepper.
4. Add the cooled pasta and diced chicken to the bowl and toss until well coated with the dressing.
5. Fold in the romaine and cherry tomatoes. Season with kosher salt to taste.
6. Sprinkle in the Parmesan and parsley and gently toss to combine.
7. Just before serving, add the croutons and toss lightly so they stay crunchy.
8. Serve chilled or at cool room temperature. Add more dressing or lemon to taste if desired.
Notes
For best texture, add croutons just before serving.
Store leftovers in the refrigerator for up to 2 days.
If making ahead, wait to toss in the romaine until right before eating to prevent sogginess.
Add extra dressing or a squeeze of lemon juice to revive leftovers.
Use grilled, roasted, or rotisserie chicken depending on your preference.