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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

The ultimate summer dish, Chicken Caesar Pasta Salad combines crisp vegetables and tender pasta in a creamy dressing. It's an easy, refreshing, and satisfying meal that everyone will love!
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dinner, Salads
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Mayonnaise
  • 1/3 cup Sour Cream
  • 1 clove Garlic, pressed
  • 2 tablespoons Lemon Juice
  • 2 Anchovies, finely minced
  • 1 teaspoon Worcestershire Sauce
  • 1 pound Penne Pasta, cooked until al dente and rinsed with cool water
  • 6 leaves Romaine Lettuce, thinly sliced
  • 1 1/2 cups Grape Tomatoes
  • 4 Green Onions, green parts sliced
  • 1/2 cup Finely Shredded Parmesan Cheese
  • 1/2 teaspoon Ground Black Pepper
  • 2 Grilled Chicken Breasts, diced
  • 1 1/2 cups Croutons

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. In a small bowl, stir together the mayonnaise, sour cream, garlic, lemon juice, anchovies, and Worcestershire sauce.
  2. Toss half of the dressing with the penne pasta and refrigerate for 30 minutes.
  3. Mix in remaining ingredients including the Romaine lettuce, grape tomatoes, green onions, Parmesan cheese, ground black pepper, and grilled chicken.
  4. Drizzle remaining dressing over the salad and toss gently to combine before serving.

Notes

  • Storage: Store leftover salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate to maintain freshness.
  • Freezing: This salad does not freeze well due to the pasta and dressing's texture. It's best enjoyed fresh.
  • Pairing: This salad pairs wonderfully with grilled vegetables or a refreshing fruit salad for a complete meal.
  • Serving Size: Adjust the portions based on your gathering size; this recipe can easily be halved or doubled.
  • Garnishes: Consider adding fresh herbs like basil or parsley for a pop of color and flavor.