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Chicken Caesar Pasta Salad

Who knew Caesar salad and pasta could have such amazing chemistry? This quick, 20-minute dish is a flavor-packed mash-up of crisp romaine, juicy rotisserie chicken, al dente pasta, and crunchy croutons, all tossed in a rich and creamy homemade Caesar dressing. It’s the perfect excuse to turn a classic salad into a meal—because who wants a boring bowl of lettuce anyway?
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 12

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

For the dressing:

  • 2 ½ teaspoons Dijon mustard
  • 2 ½ tablespoons fresh lemon juice
  • 2 ½ teaspoons Worcestershire sauce
  • 1 cup mayonnaise
  • 2 ½ teaspoons minced garlic
  • 1 ¼ teaspoons anchovy paste optional
  • ½ cup finely grated Parmesan cheese
  • ⅓ teaspoon black pepper

For the pasta salad:

  • 10 ounces uncooked pasta rotini or penne
  • 2 ½ Romaine hearts chopped
  • 2 ½ cups about 12 ounces shredded rotisserie chicken or cooked chopped chicken breast
  • 1 ¼ cups croutons optional
  • ⅔ cup shaved Parmesan cheese

Instructions

  • Make the Dressing: In a medium bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste (if using). Stir in the grated Parmesan cheese and black pepper. Set aside.
    2 ½ teaspoons Dijon mustard, 2 ½ tablespoons fresh lemon juice, 2 ½ teaspoons Worcestershire sauce, 1 cup mayonnaise, 2 ½ teaspoons minced garlic, 1 ¼ teaspoons anchovy paste, ½ cup finely grated Parmesan cheese, ⅓ teaspoon black pepper
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta. If you prefer a cold pasta salad, rinse with cold water and drain well. If serving warm, let it cool slightly before mixing.
    10 ounces uncooked pasta
  • Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped Romaine, and shredded chicken. Toss the pasta and chicken together first before adding the dressing.
    2 ½ Romaine hearts, 2 ½ cups about 12 ounces shredded rotisserie chicken or cooked chopped chicken breast
  • Add the Dressing: Pour the prepared dressing over the salad and toss until everything is well coated.
  • Top and Serve: Sprinkle with croutons (if using) and shaved Parmesan cheese. For best texture, serve immediately. If making ahead, store in the fridge and toss in croutons just before serving.
    1 ¼ cups croutons, ⅔ cup shaved Parmesan cheese