Chicken Caesar Pasta Salad takes everything you love about Caesar salad and turns it into the pasta dish of the summer.
Author’s Notes
When Caesar Salad Met Pasta Salad
I make a lot of pasta salads, so when I say this Chicken Caesar Pasta Salad is one of the best on the internet, I mean it.
It’s everything you love about a Caesar salad (crisp lettuce, creamy dressing, salty cheese, juicy chicken) tossed with tender pasta and crunchy croutons.
It’s fresh, filling, and incredibly flavorful, aka the pasta salad you’ll want to bring to every BBQ, picnic, or serve as a last-minute dinner.
Ingredients
| Ingredient | Quick Tip / Swap |
|---|---|
| Pasta | Pick short shapes with ridges so the dressing clings better. |
| Romaine Lettuce | Dry really well so the salad doesn’t get watery. |
| Chicken | Grilled breast or rotisserie works great! Cut into small pieces so it mixes in better. |
| Mayo | Use a mayo you like, since the flavor really comes through in the dressing. |
| Anchovy Paste | Adds that classic Caesar flavor without tasting fishy, don’t skip it! |
Caesar Salad Pasta Salad Tips
- Make the dressing early and chill it. This makes it way more flavorful!
- Salt the pasta water so the pasta (and salad as a whole) has more flavor.
- Let the pasta cool all the way before mixing it with lettuce.
- Dry the lettuce well before assembling. Wet leaves won’t hold the dressing.
- Make homemade croutons if you have time. They add great crunch and flavor.
Storage
Once mixed, this salad is best eaten right away! To make ahead or for meal prep: keep the pasta, chicken, lettuce, and dressing in separate containers in the fridge. Mix just before eating and add croutons last so they stay crisp.
More Pasta Salad Recipes:
Chicken Caesar Pasta Salad
Video
Equipment
Ingredients
- 2 cups uncooked pasta Fusilli Bucati or rotini
- 4 cups chopped romaine lettuce
- 1 cup chopped cooked chicken see note 1
- Croutons optional, for topping
- Parmesan cheese optional, for topping
- 1 batch Caesar salad dressing click link for the recipe
Instructions
- Make the dressing (linked above) and chill it while you prep the salad.
- Bring 8 cups of water to a boil. Add 2 tsp salt and the pasta. Cook according to package directions. Drain, rinse under cold water for 20 seconds, and let cool completely.
- Chop romaine into 1-inch pieces. In a large bowl, combine cooled pasta, lettuce, and chicken. Add dressing to taste (you may not need it all) and toss to coat. Top with croutons and Parmesan, if using. Serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a life saver last night. I had leftover chicken and pasta I had to use up. Salad came together quickly and was light as it was so hot and humid here. I added anchovy paste to the dressing, honestly I think that made such a nice addition to the dressing. Keeping this in my rotation for the rest of summer.
So thrilled to hear this! Thanks Carol!