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Caesar pasta salad served with two wooden salad tongs and a small dish of ground pepper next to it.

Caesar Pasta Salad (with or without Chicken)

Kid-friendly Caesar Pasta Salad with or without chicken–creamy, quick, and perfect for family dinners, potlucks, or easy meal prep lunches.
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Yield: 8 side-dish servings
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
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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
 

  1. 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.
  2. 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.
  3. Toss Salad: In a large bowl, combine the cooked, cooled pasta with chopped romaine, shaved Parmesan, and optional chicken.
  4. 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.)
  5. 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

Serving: 1 side salad (without chicken) | Calories: 329 kcal (16%) | Carbohydrates: 30 g (10%) | Protein: 10 g (20%) | Fat: 18 g (28%) | Cholesterol: 9 mg (3%) | Sodium: 421 mg (18%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer