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
The full Caesar Salad Pasta Salad recipe is below, but here are a few quick tips and swaps:
- Pasta: Use short shapes with lots of ridges so the dressing sticks well.
- Romaine lettuce: Dry it really well so the salad doesn’t get watery.
- Chicken: Grilled chicken breast or rotisserie. Cut into small pieces to integrate better.
- Mayo: A good mayo makes a big difference—use one you like the flavor of.
- Anchovy paste: Gives that classic Caesar flavor without being fishy. It really makes the dressing!
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
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
- 1/2 cup mayo
- 1/2 teaspoon anchovy paste
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice plus 1/8 teaspoon zest
- 1/4 cup freshly grated Parmesan cheese grate on a microplane, see note 2
- 2 tablespoons whole milk plus more as needed
- Salt and pepper
Instructions
- Blend all dressing ingredients in a food processor until smooth. Add salt and pepper to taste (I use 1/8 tsp each). Adjust milk as needed for desired consistency. Chill while preparing 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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
