Description
A delightful fusion of classic Caesar salad and hearty pasta, featuring tender rotini, juicy chicken, and a creamy dressing.
Ingredients
Scale
- 2 teaspoons Dijon mustard
- 2 Tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- ¾ cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste
- ⅓ cup finely grated Parmesan cheese
- ¼ teaspoon black pepper
- 8 oz. uncooked rotini or penne pasta
- 2 hearts of Romaine lettuce, cut into 1-inch pieces
- 2 cups shredded rotisserie chicken
- Croutons (optional)
- Parmesan cheese for serving
Instructions
- Make the dressing: In a medium bowl, whisk together the Dijon mustard, fresh lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste until fully blended. Stir in the grated Parmesan cheese along with the black pepper.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add in the pasta and cook until al dente, approximately 10 minutes. Drain and transfer to a large serving bowl.
- Prepare the salad ingredients: Cut the Romaine hearts and add them to the pasta bowl. Shred your rotisserie chicken and incorporate it into the mixture.
- Toss the salad: Pour the dressing over the pasta, lettuce, and chicken. Toss everything together gently.
- Add finishing touches: Toss in croutons if desired and sprinkle additional Parmesan cheese on top before serving.
Notes
For the best flavor, allow the dressing to sit while preparing the salad ingredients. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg