Ingredients
Equipment
Method
Cook and cool the pasta
- Cook the penne or rotini pasta according to package directions, then drain it. Rinse under cold water until chilled for a firm, non-sticky bite.
Mix the salad base
- Combine the pasta, grilled chicken breast, romaine, and cherry tomatoes in a large bowl. Toss gently so the romaine loosens and the tomatoes distribute evenly.
Dress and season
- Add the Caesar dressing and toss until every piece is coated. Keep tossing just until glossy and evenly creamy.
Add Parmesan and seasonings
- Sprinkle the Parmesan cheese over the salad and season with salt and pepper. Toss once more so Parmesan clings to the pasta.
Chill
- Refrigerate the salad for at least 1 hour. Chill until cold and slightly set in the dressing.
Serve
- Top with the croutons just before serving. Serve with lemon wedges so guests can brighten each bite.
Notes
Pro tip: rinse the cooked pasta under cold water and cool it completely in the fridge so the dressing clings without turning watery. Store covered in the refrigerator up to 3 days, but add croutons right before serving for best crunch. Freezing isn’t recommended since romaine will lose texture. For a gluten-free option, use gluten-free penne/rotini and gluten-free croutons.
