I don’t know why I didn’t think of putting pasta in a salad until now. This Chicken Caesar Pasta Salad has honestly gotten me (and my two young kids) to eat so much more salad. It feels so much healthier than eating just pasta, but I still get all that creamy pasta goodness. It’s the perfect easy lunch or dinner that’s ready in just 20 minutes!
What’s in This Chicken Caesar Pasta Salad Recipe?
I don’t know about you, but I love chicken Caesar salad and macaroni salad! So putting both together in one dish was a no-brainer, and it’s mind-blowingly good! Cold pasta is mixed with cubes of chicken, fresh Romaine, and crunchy croutons, then tossed with a homemade Caesar dressing.
- Pasta: I used rotini, but any short shape will work. Be sure to cook it al dente so it holds its shape.
- Romaine Lettuce: The quintessential lettuce of choice for Caesar salad.
- Cooked Chicken: This is a great use for those leftovers you’ve got hanging around. Otherwise, cook up my favorite pan seared chicken breast, cool in the fridge, and chop into cubes.
- Croutons: Add a great crunch to the salad.
- Cooked Bacon Crumbles: Add a salty and umami element.
- Parmigiano Reggiano Cheese: Use freshly shredded cheese from a block for the best flavor.
- Mayonnaise: Makes the dressing creamy!
- Lemon Juice: Adds a touch of acidity to the dressing.
- Garlic: Adds an earthy flavor.
- Dijon Mustard: Adds a bit of spice.
- Worcestershire Sauce: Adds a salty, umami flavor.
- Anchovy Paste: Adds a depth of flavor and saltiness that is essential to this Caesar pasta salad dressing. If you can’t find anchovy paste, you can mash up whole anchovy fillets instead!
Variations To Try
While chicken is the classic choice, you can also make this pasta salad with pan-seared ribeye, or grilled shrimp!
How to Store
Store leftover chicken Caesar pasta salad in an airtight container in the refrigerator for up to 3 days. Toss well before serving chilled.
I do not recommend freezing this dish, as both the lettuce and the pasta don’t freeze well.
Serving Suggestions
This pasta with Caesar salad can be a meal all on its own served with some garlic bread or Olive Garden breadsticks. Or serve it as a side with a veggie-forward main, like white pizza, mushroom soup, or gazpacho.
Notes from the Test Kitchen
The pasta should be cooked to al dente meaning that the pasta is cooked (softened) but still firm. This helps the pasta to hold its’ shape when tossed with the rest of the ingredients. Pasta that is too soft will break apart when tossed with the other ingredients.
Chicken Caesar Pasta Salad Recipe
Ingredients
For the Salad
- 12 ounces dry rotini pasta (¾ pound)
- 4 cups chopped romaine lettuce rinsed and dried (from about 2 heads)
- 4 cups cubed cooked chicken (from about 3 chicken breasts)
- 1 cup croutons store-bought or homemade
- ½ cup cooked bacon crumbles
- ½ cup freshly shredded Parmigiano Reggiano cheese
For the Dressing
- 1 cup mayonnaise
- ⅓ cup freshly shredded Parmigiano Reggiano cheese
- 3 tablespoons freshly squeezed lemon juice (from 1½ lemons)
- 3 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot of salted water, cook the rotini pasta to al dente. Rinse cooked pasta with cold water.12 ounces dry rotini pasta
- In a large bowl, combine all salad ingredients including the cooked pasta. Set aside for now.4 cups chopped romaine lettuce, 4 cups cubed cooked chicken, 1 cup croutons, ½ cup cooked bacon crumbles, ½ cup freshly shredded Parmigiano Reggiano cheese
- In a medium bowl, stir together all dressing ingredients. Stir until well mixed.1 cup mayonnaise, ⅓ cup freshly shredded Parmigiano Reggiano cheese, 3 tablespoons freshly squeezed lemon juice, 3 cloves garlic, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour dressing over salad ingredients and toss well to mix.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Caesar Pasta Salad Step by Step
Cook the Pasta: In a large pot of salted water, cook 12 ounces of rotini pasta to al dente. Rinse cooked pasta with cold water.
Make the Salad: In a large bowl, combine 4 cups of chopped romaine lettuce, 4 cups of cubed cooked chicken, 1 cup of croutons, ½ cup of cooked bacon crumbles, ½ cup of freshly shredded Parmigiano Reggiano, and the cooked pasta. Set aside for now.
Whisk the Dressing: In a medium bowl, stir together 1 cup of mayonnaise, ⅓ cup of freshly shredded Parmigiano Reggiano cheese, 3 tablespoons of freshly squeezed lemon juice, 3 minced cloves of garlic, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of anchovy paste, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Stir until well mixed.
Toss the Salad: Pour dressing over salad ingredients and toss well to mix.
Anchovies are a traditional ingredient in this dressing, so most of the time when making, eating, or ordering Caesar salad/dressing, you should expect anchovies. While you can leave them out, the flavor just won’t be the same!
Anchovy paste is usually in the condiments section of the grocery store, but it can also sometimes be found in the canned goods section with the tinned fish.
Absolutely! Add your favorite veggies and toppings, such as chopped cucumbers, cherry tomatoes, or shredded kale.
