If you love Caesar salad and you love pasta salad, why choose one? This recipe puts them together in one big, happy bowl. It has crunchy lettuce, soft pasta, juicy chicken, crispy croutons, and a creamy homemade Caesar dressing. It takes about 20 minutes, and you don’t need to be a great cook to make it.
I first made this for a summer picnic when I didn’t have much time. I grabbed a rotisserie chicken from the store, boiled some pasta, and mixed up a quick dressing. It was gone in minutes! Now it’s my go to dish whenever someone says “just bring a salad” to a get together.
Quick Info
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 8–10 |
Ingredients
For the Dressing
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 3/4 cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste (optional, but it adds great flavor)
- 1/3 cup finely grated Parmesan cheese
- A pinch of black pepper
For the Salad
- 8 oz. pasta (rotini or penne work best)
- 2 hearts of romaine lettuce, chopped
- Cooked chicken (rotisserie chicken is the easiest option), shredded or chopped
- Croutons (optional, but very tasty)
- Extra Parmesan cheese, for topping
Directions
Step 1: Make the Dressing
In a bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste (if using) until smooth. Stir in the Parmesan cheese and a pinch of pepper. Set it aside.
Step 2: Cook the Pasta
Boil a large pot of salted water. Add the pasta and cook until it’s soft but still a little firm (about 10 minutes). Drain it well and let it cool for a few minutes.
Step 3: Put It All Together
In a large bowl, add the pasta, chopped romaine, and chicken. Pour the dressing over the top and toss everything so it’s well coated.
Step 4: Finish and Serve
Sprinkle croutons and extra Parmesan on top. Serve right away, or cover it and pop it in the fridge until you’re ready to eat.
Recipe Notes
- Don’t like anchovy paste? Skip it. The dressing will still taste great, just a bit less rich.
- Make it ahead: Keep the pasta, dressing, chicken, and croutons in separate containers. Mix them together right before serving so the lettuce stays crunchy.
- Try different pasta shapes: Fusilli, bowtie pasta, or even cheese tortellini all work well.
- Add more protein: Grilled shrimp, salmon, or steak are all great swaps for chicken.
Nutrition Information
(Per serving, based on 10 servings)
| Nutrient | Amount |
| Calories | 280 kcal |
| Carbohydrates | 18g |
| Protein | 15g |
| Fat | 15g |
| Saturated Fat | 2g |
| Cholesterol | 39mg |
| Sodium | 230mg |
| Fiber | 1g |
| Sugar | 1g |
Note: These numbers are an estimate. The exact values can change depending on the brands you use and how much chicken or croutons you add.
Frequently Asked Questions
Can I make this without chicken?
Yes! Just leave it out, and this becomes a tasty side salad for any meal.
Can I make it ahead of time?
Yes. Cook the pasta and make the dressing up to a day early. Store them separately in the fridge and combine everything right before you serve it.
What’s the best pasta to use?
Short pasta shapes work best because they hold onto the dressing. Rotini, penne, or bowtie pasta are all good choices.
Do I have to use anchovy paste?
No. It’s optional. It gives the dressing a deeper, savory taste, but the salad is still delicious without it.
How long will leftovers last?
Up to 3 days in the fridge in a sealed container. Just know the lettuce and croutons will get a bit soft over time, so it’s best to store the croutons separately if you can.
Tried this recipe? I’d love to hear how it turned out — drop a comment below!