Description

This chicken caesar pasta salad is a twist on a classic caesar salad, but loaded with pasta of course! Starting with a homemade, creamy Caesar dressing, we tossed mini farfalle with crisp romaine, crunchy croutons and freshly shredded pecorino romano, then topped off the dish with juicy, grilled chicken. It’s all the traditional taste, intertwined with the cutest little bow-tie pasta.

Ingredients

Scale

1 16-ounce package mini farfalle
1 pound grilled chicken breast
6 cups (9-ounce package) romaine lettuce
2 cups croutons
½ cup shredded or grated pecorino romano cheese
Salt & pepper to taste

For the dressing:

1/4 cup olive oil
1 cup mayonnaise
3 tablespoons lemon juice
2 teaspoon Worcestershire sauce
2 teaspoon red wine vinegar
2 garlic cloves, minced
2 teaspoons anchovy paste
2 teaspoons dijon mustard
1 teaspoon salt
¼ black pepper

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Instructions

Cook the pasta, according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside to cool. You want to avoid rinsing to cool if possible.
In a small mixing bowl, whisk together the dressing ingredients. Set aside.
When ready to serve, combine the remaining ingredients in a large mixing bowl. Pour dressing over salad contents and stir to until dressing is well distributed throughout the salad. Adjust salt & pepper to taste and serve immediately.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta Salads

Nutrition

Serving Size:
Calories: 295
Sugar: 1.4 g
Sodium: 340.7 mg
Fat: 16.2 g
Saturated Fat: 2.8 g
Carbohydrates: 25.5 g
Fiber: 1.6 g
Protein: 11.3 g
Cholesterol: 27.9 mg