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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad with grilled chicken, chopped romaine, Parmesan, and crunchy croutons tossed in creamy Caesar dressing. Penne or rotini pasta is cooked and rinsed cold for a fresh, bite-ready texture.
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690

Ingredients
  

Chicken Caesar Pasta Salad
  • 1 lb penne or rotini pasta
  • 2 cup grilled chicken breast, diced
  • 4 cup romaine lettuce, chopped
  • 1 cup Caesar dressing
  • 0.5 cup Parmesan cheese, grated
  • 1 cup croutons
  • 0.5 cup cherry tomatoes, halved
  • 1 salt and pepper to taste
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. 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
  1. 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
  1. Add the Caesar dressing and toss until every piece is coated. Keep tossing just until glossy and evenly creamy.
Add Parmesan and seasonings
  1. Sprinkle the Parmesan cheese over the salad and season with salt and pepper. Toss once more so Parmesan clings to the pasta.
Chill
  1. Refrigerate the salad for at least 1 hour. Chill until cold and slightly set in the dressing.
Serve
  1. 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.