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Grab all your favorite Caesar salad flavors and mix them into a chilled, protein-packed, super fast pasta bowl. On busy days when you want something light that still fills you up, this one's a crowd-pleaser. The creamy homemade sauce comes together in a flash and makes every bite awesome.
Tasty Ingredients
- Rotisserie or cooked chicken: brings protein and texture, shred it small for easy eating
- Pasta: spirals or tubes work best—they trap loads of dressing
- Romaine hearts: offer big crunch, pick the crispiest you find
- Dijon mustard: for that sharp bite, skip anything extra sweet
- Fresh lemon juice: adds bright, zippy flavor, use juicy, heavy lemons
- Worcestershire sauce: richer flavor, brings a savory base—go for a tasty brand
- Mayonnaise: gets things creamy, full fat if you can, it holds up better
- Minced garlic: gives a punchy, savory hit, fresh is best
- Anchovy paste: classic salty depth—just a dab does the trick
- Parmesan cheese: makes things rich and salty, fresh grated is awesome
- Croutons: totally optional, but who doesn’t love crunch? Look for super crispy ones
- More Parmesan for topping: because cheese makes everything better
Easy Steps to Make It
- Add Croutons and Cheese Last:
- Toss on crispy croutons (if you’re using!) and shower with Parmesan right before serving. That way, everything stays crunchy.
- Mix Pasta, Romaine, and Chicken with Dressing:
- Dump the cool pasta in a bowl, add Romaine and chicken. Pour on your creamy homemade sauce. Toss really well so every piece is coated. Sprinkle on extra pepper if you want.
- Chop Greens and Prep Chicken:
- Slice Romaine into strips about an inch wide. Shred or cut up chicken small so it mixes in easily.
- Boil and Cool Your Pasta:
- Boil pasta of your choice in salty water. Stir so it doesn’t stick. Take it out while it’s just firm enough to bite (about ten minutes). Drain well. Let it cool in a big bowl so it won’t clump.
- Blend Caesar Dressing:
- In a medium bowl, whisk Dijon, lemon juice, Worcestershire, mayo, garlic, and anchovy paste. Once it’s smooth, stir in Parmesan and black pepper. Let it chill as you work on the pasta—this lets the flavors blend together.
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I’ve gotta say, I always slip a bit more Parmesan over mine. My kids fight for those last crunchy croutons—it's the only salad they both eat happily, which honestly feels like a huge win.
Smart Storage
Stash any leftovers in a sealed container for up to two days in your fridge. Thinking of making it ahead? Keep the croutons off to the side and toss them in right before serving so they stay crisp. That creamy dressing is good in a jar for three days—you can make it ahead too!
Ingredient Swaps
Don’t overthink it—any chunky pasta will work. Want to go rich? Cheesy tortellini is a fun spin. Looking for a lighter sauce? Sub in Greek yogurt instead of some or all the mayo. If you’re not into anchovies, add an extra dash of Worcestershire for that salty kick.
How to Serve
This pasta salad totally stands on its own for lunch or dinner. Pair it up with a cold drink and some fresh-cut fruit for a breezy picnic. It’s also great with a side of grilled veggies or warm garlic bread. Got extras? Toss them in your lunchbox—the salad is tasty cold or at room temp.
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About Caesar Salad
Back in 1920s Tijuana, they’d whip up Caesar salads right at the table using just simple basics—Romaine, croutons, Parmesan, and a bold garlicky sauce. This pasta version gives you all that tradition but in a make-ahead dish you can share with a group.
Frequently Asked Questions
- → Can I use any type of pasta for this dish?
Definitely. Penne or rotini hold up awesome, but you can swap in any small pasta—or go wild with cheesy tortellini if you want.
- → Is it possible to make this salad in advance?
For sure! Just keep everything separate until serving. Toss in the dressing and croutons last so nothing gets soggy.
- → What protein options pair well?
Classic? Use shredded rotisserie or grilled chicken. But it’s also great with shrimp off the grill or even some roasted chickpeas for a meatless fix.
- → How do I make the dressing from scratch?
Just whisk together Dijon, lemon juice, mayo, Worcestershire, garlic, anchovy paste, and grated Parm until everything’s creamy and smooth. That’s it.
- → Can I omit anchovy paste in the dressing?
Yep, you can skip it. It adds that classic punch, but you can swap for more Worcestershire or a dash of salt if you want to keep things simple.