Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

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Chicken Caesar Pasta Salad – When I get in a pasta salad rut, one of my favourite ways to break out of it is to make pasta salad modeled after considered one in every of my favourite green salads. Cobb Pasta Salad and Greek Pasta Salad are favorites. I’m nearly always pleased with the final results, in all likelihood because of the truth there are so few factors or flavors that I don’t like with pasta. Pasta is sort of a clean canvas you could use to allow your creativity run free.

This Caesar Pasta Salad is modeled after my Caesar Coleslaw and it’s miles a delicious and enjoyable pasta salad. During the summer season months, I love the fine crispy crunch of the romaine lettuce in a Caesar salad. There’s some factor so easy about it. I add enough romaine to this dish so that you understand it’s there, however now not loads that it overtakes the pasta.

I make a creamy Caesar dressing from mayonnaise, sour cream, lemon juice, garlic, and some minced anchovies. You can go away the anchovies out in case you certainly object to them. I upload a big handful of grape tomatoes and they, along side the romaine lettuce and a sprinkling of chopped inexperienced onions, make the salad sparkling and vivid. A few croutons on pinnacle offer some crunch and add a finishing Caesar salad touch.

Toss in some diced grilled chicken breasts and you’ve your self now not only a crowd-proper component dish, however a dish that works as a mild summer season meal.

Chicken Caesar Pasta Salad

Recipe by Cameron Prestonz


  • 2 tablespoons lemon juice

  • 6 leaves large Romaine lettuce thinly sliced

  • 1 1/2 cups croutons

  • 2 grilled chicken breasts diced

  • 1/2 cup finely shredded Parmesan cheese

  • 1 teaspoon Worcestershire sauce

  • 1 cup mayonnaise

  • 1/3 cup sour cream

  • 1 pound penne pasta cooked until al dente and rinsed with cool water

  • 1 clove large garlic pressed

  • 4 green onions. green parts sliced

  • 2 anchovies finely minced

  • 1/2 teaspoon ground black pepper

  • 1 1/2 cups grape tomatoes


  • In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
  • Toss half of the dressing with the pasta and refrigerate for 30 minutes.
  • Mix in remaining ingredients including the remaining dressing and serve.


  • I like to mix half of the dressing with the pasta and chill it after which mix inside the last dressing simply before serving, but you could do it .Be positive to salt your cooking water for the pasta properly, at the least 1 tablespoon of salt.Anchovies may be disregarded. You may want to double the Worcestershire sauce if you do.

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