Chicken Caesar Pasta Salad
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.
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Ingredients
- 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
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.
Nutrition
Calories: 318kcal Carbohydrates: 27g Protein: 15g Fat: 17g Saturated Fat: 3g Polyunsaturated Fat: 7g Monounsaturated Fat: 6g Trans Fat: 0.03g Cholesterol: 34mg Sodium: 366mg Potassium: 209mg Fiber: 2g Sugar: 1g Vitamin A: 1565IU Vitamin C: 2mg Calcium: 58mg Iron: 1mg