Chicken Caesar Pasta Salad
Loaded with the perfect balance of textures and flavor, two classic comfort foods collide in this fantastic and easy Chicken Caesar Pasta Salad recipe.
Nutrition Facts
Ingredients
Instructions
Set a large pot of salted water to boil; cook the pasta al dente, according to package directions. Drain the pasta and rinse under cold water. Shake to get rid of any excess liquid.
In the meantime, make the dressing. In a large serving bowl, whisk together all the ingredients for the dressing until well combined.
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NotesFor recipe variations, please refer to the full article, and make sure to watch the video!
How To Make Ahead and Store:
This salad is best served the same day its made, but it will keep in the refrigerator up to 2 days and can be made 1 day ahead of time.
The dressing can be made separately, and kept in the fridge the day before assembling the salad, to save a little more time.
If making this ahead of time, I recommend leaving out the romaine lettuce and croutons, then toss them in right before serving. And reserve a little dressing or make extra to add in, since it gets soaked up by the pasta sitting overnight.
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Reviews from the Original Source
This was great! I made it without the tomatoes in it though because I knew we weren't going to eat it all at once.
So good.
Didn't have enough rotini, so I used a combination (abt 1/2 and 1/2) of rotini and pene pasta.
It didn't make a difference to the taste or texture because nothing else was changed.
Although this is a good luncheon dish, we had it for dinner. What a great pasta salad, leaving room for chicken substitutions such as ham or shrimp.
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