Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Dressing
01 -
2 teaspoons Dijon mustard
02 -
2 tablespoons freshly squeezed lemon juice
03 -
2 teaspoons Worcestershire sauce
04 -
180 ml (3/4 cup) mayonnaise
05 -
2 teaspoons minced garlic
06 -
1 teaspoon anchovy paste
07 -
30 grams finely grated Parmesan cheese
→ Pasta Salad
08 -
225 grams uncooked pasta such as rotini or penne
09 -
2 Romaine hearts, cut into 2.5 cm pieces
10 -
300 grams shredded rotisserie chicken or chopped cooked chicken breasts
11 -
Croutons, to taste (optional)
12 -
Parmesan cheese, for serving
# Instructions:
01 -
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until emulsified. Stir in the Parmesan cheese and season with 0.25 teaspoon freshly ground black pepper. Set aside.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes or until al dente. Drain thoroughly and transfer to a large mixing bowl.
03 -
Add the chopped Romaine and cooked chicken to the bowl with the pasta. Pour in the prepared dressing and toss well to coat all ingredients evenly.
04 -
Scatter croutons over the salad if using, garnish with additional Parmesan cheese, and serve immediately. Optionally, cover and refrigerate until ready to serve.
# Notes:
01 -
For a unique variation, substitute the pasta with cheesy tortellini.