Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
For the Pasta Salad
- 12 oz box of pasta (rotini, penne, farfalle all work well)
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6-8 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 1/3 cup croutons
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 3 tbsp lemon juice (freshly squeezed is best)
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente.
- Drain and rinse with cold water to stop the cooking process.
Cook the chicken:
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through.
- Let rest for 5 minutes before slicing thinly.
Prepare the dressing:
- In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper.
- Slowly whisk in the olive oil until the dressing emulsifies.
Assemble the salad:
- In a large salad bowl, combine the cooked pasta, sliced chicken, romaine lettuce, cherry tomatoes, Parmesan cheese, and croutons.
Dress and serve:
- Pour the Caesar dressing over the salad and toss to coat evenly. Serve immediately, or chill in the refrigerator for a cold pasta salad experience.
Tips:
- Make it your own: Add other ingredients like sliced red onion, cucumbers, or black olives.
- Grill the chicken: For extra flavor, grill the chicken instead of pan-frying.
- Use store-bought dressing: If you’re short on time, use your favorite store-bought Caesar dressing.
- Adjust dressing amount: Add more or less dressing to suit your preferences.
