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Chicken Caesar Pasta Salad
5 from 12 votes

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad features penne pasta, chopped romaine, grilled chicken, and grape tomatoes tossed in a creamy anchovy-based Caesar dressing. Parmesan cheese and crunchy croutons add savory depth and texture. The dressing includes anchovies for umami, mayonnaise, lemon juice, Dijon mustard, and garlic, blended to complement the fresh ingredients. This salad combines tender pasta, crisp greens, and protein for a satisfying dish.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 (makes about 12 cups)
Course: Side Dish
Cuisine: American

Ingredients

Dressing
  • 5 anchovy fillet canned in oil (drained
  • 3/4 cup mayonnaise
  • 3 Tbsp lemon juice fresh
  • 1/4 cup Parmesan Cheese finely grated
  • 1 1/2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 1/2 tsp garlic minced
  • salt and black pepper, to taste
Salad
  • 10 oz. penne pasta dry
  • 4 cups (slighlty packed) chopped romaine lettuce (preferably romaine hearts or the center portion)
  • 1 lb chicken breast grilled, cooled, then chopped, boneless, skinless
  • 1 pint grape tomato halved
  • 3/4 cup finely shredded Parmesan Cheese
  • 2 Tbsp chopped parsley fresh
  • 2 cup croutons homemade or store-bought
  • 1/2 cup water to thin as needed, reserved pasta water

Instructions

Cook the pasta
    Cup of Yum
  1. Cook pasta in salted water according to directions on package. Reserve 1/2 cup pasta cooking water and set aside to cool. Drain pasta then transfer to an 18 by 13-inch rimmed baking sheet that's sprayed with non-stick cooking spray or lined with parchment paper and let cool completely.
Make the dressing
  1. Mince anchovies and place in a medium mixing bowl, mash to a paste with the back of a spoon. Add in mayonnaise, lemon juice, parmesan, dijon mustard, Worcestershire sauce, garlic, and salt and pepper to taste. Whisk to blend. Chill in fridge until ready to use.
Toss salad and dressing
  1. Add cooled pasta, lettuce, chicken, tomatoes, and parsley to a large salad bowl. Pour dressing over top and toss to evenly coat, thin mixture with pasta water as needed (it will thicken as it sits).
  2. Add croutons and parmesan and toss a few times incorporate.

Notes

  • Serve the salad within a few hours for best lettuce texture, keeping it chilled until serving.
  • You can prepare the pasta salad ahead but add lettuce and croutons just before serving to avoid sogginess.
  • Reserve some dressing separately to toss with lettuce before combining to maintain freshness.
  • Thin the dressing with reserved pasta water as needed to achieve the desired consistency when tossing the salad.