Caesar Pasta Salad

Caesar pasta salad has classic Caesar taste with loads of extra flavor. Chicken, bacon, pasta, & veggies are perfectly topped with creamy, tangy dressing!

Course Main Course, Salad

Cuisine American, Mediterranean

Keyword caesar salad, caesar salad dressing, chicken caesar salad

Prep Time 15

Cook Time 8

Refrigeration Time 4

Total Time 4 23

Servings people

Calories 768kcal

Author Kathleen

Ingredients

Dressing:

1 1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons anchovy paste
zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
2 teaspoons Dijon mustard
1 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup milk

Salad:

1 (16-ounce) box mini penne, this pasta shape is my fav
1 (10-ounce) container grape tomatoes, cut in half
1/2 cup red onion, chopped
3 grilled chicken breasts, chopped into bite-sized pieces
1 cup Parmesan, shredded
1 pound bacon, cooked and crumbled
2 cups romaine, sliced into 1/4 ribbons

US Customary - Metric

Instructions

Whisk together all the dressing ingredients in a small mixing bowl until well combined and smooth.
Cook the pasta (16 ounces) according to package instructions, just until al dente. Rinse pasta and drain well.
Gently toss together all the salad ingredients, except the romaine, in a large serving bowl. Add dressing and toss until evenly coated. Cover and refrigerated for a minimum of 4-6 hours, or overnight, for best flavor.
When ready to serve, adjust the seasoning, gently mix in romaine (2 cups), and add more milk (a few Tablespoons at a time) as needed to freshen and loosen up the dressing.

Notes

Be sure not to overcook your pasta. The pasta soaks up dressing and softens as it sits. Don’t cook the pasta beyond al dente and cool down it with a cold water rinse immediately after cooking.
Making bacon crumbles- I like to cut the bacon partially frozen. First, cut it into long strips. Then, pile all the strips up and cut it into smaller pieces. Fry in a skillet or cook in the oven. Drain on a paper towel and pat with a second towel to remove as much grease as possible. If you want to cook it first, chopping in the food processor is another great way to make bacon bits.
- I use mini penne pasta, but you can use any type of pasta you like. I also like to use spiral-shaped pasta like fusilli and cavatappi. Their nooks and crannies are perfect for holding the delicious dressing!
Don’t be afraid of the anchovy paste. It doesn’t overpower the dressing and adds a lovely, tangy twist!
Rotisserie chicken is a perfect option for this salad. It’s super convenient and delicious! Of course, you can simply bake a whole chicken, or a package of boneless, skinless breasts would work as well.

Nutrition