If there's one thing better than a chicken Caesar salad, it's a chicken Caesar PASTA salad. That's right: all of the traditional Caesar Salad ingredients that you know and love, thrown on top of a bowl of pasta. What could be better than that?! This is THE Ultimate Chicken Caesar Pasta Salad recipe, which is loaded with juicy chicken, crispy romaine lettuce, and a healthy Caesar dressing. Oh, and did I mention that it's also made with pasta?! This recipe can easily be adapted to be made gluten-free, and is perfect for lunches on those late summer days!
Ingredients
For the Pasta Salad:
- 12 Ounces Penne or Bowtie Pasta you can also substitute gluten-free pasta, if desired
- 3 Heads Romaine Lettuce
- 1 Cup Chicken chopped
- ½ Cup Parmesan Cheese grated
For the Dressing:
- 1 ½ Cups Plain Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Lemon juiced
- 3 Cloves Garlic mashed
- ¾ Cup Parmesan Cheese freshly grated
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
- To make this pasta salad, start by preparing the pasta. Bring a large pot of water to a boil, on the stove.
- Once the water is boiling, add in the pasta and cook until it is al dente. This should take approximately 11-12 minutes, but be sure to reference the directions on the pasta box.
- When the pasta is cooked through, drain it and rinse it thoroughly with cold water.
- Set the pasta aside to cool while you prepare the dressing.
- Add all of the dressing ingredients to a blender and blend until it's smooth and creamy.
- Next, chop the heads of romaine lettuce and add them to a large bowl.
- Finally, assemble the salad by adding the pasta into the bowl with the lettuce, along with the chopped chicken and parmesan cheese, and then pour the dressing on top of the pasta salad.
- Toss to fully combine, then serve the salad and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 631kcal | Carbohydrates: 86g | Protein: 46g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1858mg | Potassium: 1746mg | Fiber: 13g | Sugar: 12g | Vitamin A: 41152IU | Vitamin C: 20mg | Calcium: 644mg | Iron: 7mg
Did you make this recipe?
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in your posts and I’ll re-share!
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