Caesar Pasta Salad (with or without Chicken)
This kid-friendly Caesar pasta salad (with or without chicken) is a unique and delicious twist on a classic Caesar salad. It comes together quickly with our shortcut Caesar dressing that tastes just like the traditional version. Serve it as a side dish for hosting a group or potluck dish, or easily turn it into a main course by adding chicken. We’ll also show you how to meal prep this salad for the week ahead!
About The Recipe
This 20-Minute Caesar Pasta Salad was unique and new to us, but all the families that tested it plus my (Rachel’s) neighbors I shared it with really enjoyed it! So, we know it’s a dish that can please all ages.
I’d describe this recipe as a cross between traditional Caesar salad and a traditional pasta salad. Not too heavy, but filling. To turn it into a high protein/well-balanced dish that works great for meal prep, simply add in cooked chicken. I had a chance to test that out, so keep scrolling down to see my notes on how to do this.
Testing Notes from Our Kitchens
While our culinary school graduate friend, Rachel Walters, primarily developed this one, this pasta salad was thoroughly tested in three of our team members’ kitchens! Here’s a bit of what we learned collectively.
- The Homemade Caesar Dressing is where it’s at! Please don’t skip–it just takes a few minutes. In fact, I’d suggest doubling the dressing so you can keep extra on hand. It will last up to 1 week in the fridge and is soooo good.
- While you can definitely take the shortcut of using store-bought croutons, homemade croutons just take minutes to bake, use up old bread, and made of better ingredients.
- This salad is best prepared immediately before serving. As it sits in the refrigerator, it will slowly absorb the dressing, causing both the lettuce and the croutons to lose their crispness and crunch.
- This makes a LOT. If making for a potluck dish or to serve for a large group, I would whisk together the dressing in the bottom of the large serving bowl and then layer with pasta, lettuce, croutons and cheese. I’d toss right before serving.
Ingredients Needed
The ingredients are pretty darn simple, but we did a lot of research to help you think through shortcuts, variations, and substitutions as well.
Ingredient Notes
Dressing:
- The dressing for this salad can be made about 3 days in advance and stored in the fridge in an airtight container.
- Sub: Plain Greek yogurt can be substituted for mayonnaise, although the mayo gives it that classic Caesar dressing texture and flavor.
- Shortcut: 1 ½ cups of store-bought Caesar salad dressing can be substituted for the homemade dressing in a pinch.
Pasta:
- Note: Only 8 ounces or half pound! Don’t use a whole box.
- Sub: Any short pasta will work for this recipe (penne, rotini, mini bowtie, cavatappi, etc), but spiral/rotini pasta is typically considered the best for pasta salad because the dressing clings to it better than smooth pasta shapes.
Romaine:
- Make sure to dry the lettuce thoroughly after washing by using a salad spinner or patting with a paper towel.
- Chop the romaine into small, bite-sized pieces for even distribution throughout the salad.
- Shortcut: Use pre-washed chopped crispy lettuce or shredded iceberg lettuce.
Croutons:
- Small croutons work best for this recipe.
- Shortcut: Like I mentioned above, homemade croutons are delicious and easy to make, but store-bought croutons can be used. Just be sure to check the ingredient list and look for the most recognizable ingredients.
- Sub: Toasted panko breadcrumbs or homemade bread crumbs can be substituted.
Parmesan:
- Use pre-shaved or shredded Parmesan, or shave/shred it fresh from a block of Parmesan.
- Sub: Pecorino Romano cheese works as a good substitute.
Optional Add-Ins:
- Vegetables: halved cherry tomatoes, sliced red onion (fresh or pickled red onions), diced avocado
- Protein: diced or shredded chicken, crumbled bacon, salmon.
- Shortcut: I used pre-shredded rotisserie chicken from Aldi.
How to Make Caesar Pasta Salad
Here’s a brief visual overview, but you can find the full printable recipe at the bottom.
Note: This makes a lot and leftovers don’t keep well after adding dressing. Consider meal prepping each ingredient and the dressing and storing separately for individual salads. More on that below…
How to Meal Prep This Pasta Salad
I tested this as meal prepped lunches/dinners, and it turned out great. I can’t wait to do this again! They lasted well in my fridge for 5-6 days.
If you want to meal prep this salad into 8 portions, you’ll need the following per container (mason jars work too):
- 1 cup chopped lettuce
- ⅓ cup cooked rotini pasta (sub: gluten-free or high protein pasta)
- ⅓ cup diced/shredded chicken
- A baggie with 2 tablespoons croutons + 2 tablespoons shaved Parmesan
- A baggie with 2-3 tablespoons Homemade Caesar Dressing
Note: This is a fun way to share a meal with a neighbor, friend, co-worker, or someone who might be in need right now.
I sure hope you get a chance to try out this Caesar Pasta Salad either for a group or as meal prep. Please leave a comment and rating if you do. We love hearing your feedback (and suggestions).
Caesar Pasta Salad (with or without Chicken)
Ingredients
Homemade Caesar Dressing:
- 3/4 cup mayonnaise (rec: avocado mayo)
- 1/3 cup grated Parmesan cheese (sub: shredded)
- 1 medium lemon (juiced and zested; about 3 tablespoons juice + 1 teaspoon zest per batch)
- 1 tablespoon minced garlic (sub: 4-6 minced garlic cloves per batch)
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce (rec: Lea and Perrins brand)
- 1 teaspoon ground black pepper
For the Salad:
- 8 ounces uncooked rotini pasta (sub: fusilli, bowtie, penne pasta)
- 2 romaine hearts (chopped; about 6-8 cups per batch)
- 3/4 cup shaved Parmesan cheese (sub: shredded)
- 1 1/2 cups croutons (homemade croutons or store-bought will work)
- Optional: 16 ounces shredded or diced rotisserie chicken (about 2 1/2 – 3 cups per batch)
Instructions
- Pasta: Cook pasta according to package directions, making sure to salt the water once it comes to a boil. Drain and rinse with cold water.
- Dressing: While the pasta cooks, in a medium bowl, whisk together mayonnaise, Parmesan, lemon juice, garlic, mustard, pepper, Worcestershire, and lemon zest until combined. Set aside.
- Toss Salad: In a large bowl, combine the cooked, cooled pasta with chopped romaine, shaved Parmesan, and optional chicken.
- Dress Salad: Add dressing to salad and toss until evenly combined. (Tip: Start with a little less than all of it. Taste and add more as needed.)
- Serve: Top with croutons and serve immediately, or store in the fridge in an airtight container for 3-4 days. Add croutons just before serving to prevent them from becoming soggy.
Notes/Tips
- * Sub for Homemade Dressing: 1 ½ cups store-bought dressing per batch (but the homemade version is SO much better).
- Gluten-Free Variation: Use gluten-free croutons (or omit them) and gluten-free pasta such as chickpea or brown rice pasta. I like Banza (added protein & fiber!) or Jovial (easier on the stomach for some) brands.
- Shortcuts: Store-bought croutons, pre-washed/chopped lettuce, pre-shredded rotisserie chicken, store-bought Caesar dressing.
- This recipe makes a LOT. If traveling with this to a potluck, consider making the dressing in the bottom of the large bowl and then layer with pasta, lettuce, croutons and cheese. Stir right before serving.
- If you want to meal prep this salad into 8 portions, you’ll need the following per container:
-
- 1 cup chopped lettuce
- ⅓ cup cooked rotini pasta
- ⅓ cup diced/shredded chicken
- A baggie with 2 tablespoons croutons + 2 tablespoons shaved Parm
- A baggie with 2-3 tablespoons Caesar Dressing
Nutrition
Photos and video by Whitney Reist of Sweet Cayenne.
Leave a Comment