Chicken Caesar Pasta Salad
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This crowd-pleasing twist on a classic dish is creamy and hearty, just what your summer table has been missing.
Ingredients:
Huge thanks to The Pioneer Woman for this wonderful recipe. Craving something else? Check out our Cooking & Recipes forum!
Image credit: The Pioneer Woman
Ingredients:
- 1/2 tsp. kosher salt, plus more to cook the pasta
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 4 anchovy filets, rinsed and finely chopped (optional)
- 2 Tbsp. capers, drained and chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. black pepper, plus more for serving
- 1 1/2 cups mayonnaise
- 1/2 cup grated parmesan cheese
- 1/4 cup whole milk
- 16 oz. medium shell pasta
- 3 cups diced, cooked chicken
- 3 cups sliced romaine lettuce (about 1 heart)
- 2 cups store-bought or homemade croutons
- 1 cup shaved parmesan, plus more to serve
- Boil a big pot of salted water for the pasta.
- While the water heats, whisk together the oil, garlic, anchovies (if using), capers, lemon juice, mustard, Worcestershire, salt, and pepper in a large bowl until smooth. Stir in the mayo, then the grated parmesan and milk.
- Cook the pasta 1 minute past al dente, drain, rinse with cold water, and let it cool.
- Toss the cooled pasta with the dressing, then gently fold in the chicken, lettuce, croutons, and shaved parmesan. Finish with extra pepper and parmesan on top.
Huge thanks to The Pioneer Woman for this wonderful recipe. Craving something else? Check out our Cooking & Recipes forum!
