Chicken Caesar Pasta Salad Recipe
This Chicken Caesar Pasta Salad combines the classic flavors of Caesar dressing with hearty penne pasta, grilled chicken, fresh romaine lettuce, and crunchy croutons. Perfect for a light lunch or a flavorful side dish, this salad is tossed with a creamy anchovy-based dressing and finished with parmesan cheese and fresh parsley.
CourseSalad
CuisineAmerican
KeywordChicken Caesar Pasta Salad, chicken pasta salad, Caesar dressing, grilled chicken salad, penne pasta salad, quick pasta salad, summer salad, Stovetop
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings6 servings
Calories520kcal
Ingredients
Dressing
- 5 anchovy fillets, canned in oil (drained)
- ¾ cup mayonnaise
- 3 tablespoons fresh lemon juice
- ¼ cup finely grated parmesan cheese
- 1 ½ teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons minced garlic
- Salt and black pepper, to taste
Salad
- 10 ounces dry penne pasta
- 4 cups chopped romaine lettuce (preferably romaine hearts or the center portion)
- 1 pound boneless skinless chicken breasts, grilled, cooled, then chopped
- 1 pint grape tomatoes, halved
- ¾ cup finely shredded parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cups croutons, homemade or store-bought
- ½ cup reserved pasta water, to thin as needed
Instructions
- Cook pasta in salted water according to package directions. Reserve ½ cup pasta cooking water and set aside to cool. Drain pasta then transfer to an 18 by 13-inch rimmed baking sheet sprayed with non-stick cooking spray or lined with parchment paper and let cool completely.
- Mince anchovies and place in a medium mixing bowl; mash to a paste with the back of a spoon. Add mayonnaise, lemon juice, parmesan, dijon mustard, Worcestershire sauce, garlic, and salt and black pepper to taste. Whisk to blend. Chill in fridge until ready to use.
- Add cooled pasta, lettuce, chicken, tomatoes, and parsley to a large salad bowl. Pour dressing over top and toss to evenly coat, thinning with pasta water as needed since the dressing will thicken as it sits.
- Add croutons and parmesan cheese to the salad and toss a few times to incorporate.
Notes
- Serve within a few hours of preparing as the lettuce will start to wilt; keep chilled.
- You can make the pasta salad in advance but wait to add the croutons and lettuce until serving.
- Set aside ¼ cup of dressing in the fridge to toss with lettuce before adding it to the salad for freshness.
- Thin the pasta salad with a little reserved pasta water the next day before adding the lettuce and croutons.
Nutrition
Serving: 1 serving | Calories: 520kcal | Carbohydrates: 35g | Protein: 32g | Fat: 32g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 670mg | Fiber: 3g | Sugar: 3g