This unique twist on the classic Caesar salad combines the rich flavors of creamy Caesar dressing with the heartiness of pasta, making it a delightful option for quick lunches or light dinners.
Ingredients
Scale:
8 ounces of rotini or penne pasta
4 cups of chopped romaine lettuce
1 cup of grilled chicken, sliced
1/2 cup of cherry tomatoes, halved
1/4 cup of sliced black olives (optional)
1/4 cup of grated Parmesan cheese
1/2 cup of homemade croutons
1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Be sure to stir occasionally to prevent sticking. Once cooked, drain and rinse under cold water to stop the cooking process.
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper until smooth.
In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, grilled chicken, cherry tomatoes, and black olives (if using). Gently fold in the Caesar dressing until all ingredients are evenly coated.
Top the salad with grated Parmesan cheese and homemade croutons. Toss lightly to incorporate.
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
