Pasta Caesar Salad Recipe

I reimagined the classic Caesar Salad as an Easy Pasta Salad with a grilled chicken option and a simple secret for keeping the noodles perfectly sauced.

I keep coming back to this Pasta Caesar Salad because it surprises people. Cold Pasta energy with that classic Caesar attitude, yet it’s light enough for hot afternoons.

Imagine sturdy shapes and crisp romaine lettuce brightened by tangy freshly grated Parmesan cheese, somehow crunchy and creamy at once. i bring it to backyard dinners when I want something different, and it’s an Easy Pasta Salad that actually feels special not like a side afterthought.

There’s a little trick in the balance that makes folks ask for the recipe, even though it’s not fancy. You’ll want to bring it next time.

Ingredients

• Pasta gives quick carbs and energy, filling and great at soaking up dressing.
• Romaine is crisp low calories, adds fiber and a fresh crunch to salad.
• Parmesan adds salty umami, gives protein and calcium, it’s sharp and cheesy.
• Anchovies bring savory depth, lots of umami, not fishy if used sparingly.
• Mayonnaise makes dressing creamy, adds fat for richness, helps it cling.
• Lemon juice brightens with acidity, cuts richness and adds fresh tang.
• Olive oil smooths flavor, healthy fats, gives silkiness and mouthfeel.
• Croutons bring crunch, extra texture, often seasoned for more savory bites.
• Grilled chicken adds protein makes the salad a full meal, mild flavor.

Ingredient Quantities

• 12 oz (340 g) dried pasta, like penne, rotini or farfalle
• 1 large head romaine lettuce, chopped (about 6 cups)
• 1 1/2 cups croutons, store bought or homemade
• 3/4 cup freshly grated Parmesan cheese, divided (about 3 oz)
• 1/2 cup mayonnaise
• 1 tsp anchovy paste or 2 anchovy fillets, minced
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3 tbsp extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 boneless skinless chicken breasts (about 1 lb) for grilling
• Optional: 1 tbsp olive oil for chicken
• Optional: lemon wedges and chopped fresh parsley for serving

How to Make this

1. Bring a large pot of salted water to a boil, cook 12 oz pasta until just al dente, reserve 2 tablespoons pasta water, drain and rinse under cold water so it cools fast, toss with a little olive oil so it doesn’t stick.

2. While pasta cooks, make the dressing: in a bowl whisk 1/2 cup of the freshly grated Parmesan, 1/2 cup mayonnaise, 1 tsp anchovy paste or 2 minced anchovy fillets, 1 minced garlic clove, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, and 3 tbsp extra virgin olive oil until smooth. If it’s too thick add a splash of the reserved pasta water. Taste, season with salt and freshly ground black pepper.

3. Chop 1 large head romaine into bite sized pieces, put into a very large bowl.

4. Add the cooled pasta and 1 1/2 cups croutons to the bowl with the romaine.

5. Pour most of the dressing over the salad and toss well so everything gets coated, add more dressing if you want it creamier.

6. Stir in the remaining 1/4 cup of the grated Parmesan, taste and adjust salt and pepper. If you like, chill 15 minutes so flavors marry, but you can serve right away.

7. Optional chicken: rub 2 boneless skinless breasts with 1 tbsp olive oil, salt and pepper. Grill or sear over medium high heat about 6 to 8 minutes per side until internal temp reaches 165 F, let rest 5 minutes then slice thinly.

8. Top the salad with sliced chicken if using, finish with lemon wedges and chopped fresh parsley for serving. Don’t be shy with extra Parmesan on top.

Equipment Needed

1. Large pot with lid for boiling the pasta
2. Colander for draining and rinsing the pasta
3. Box grater or microplane for freshly grated Parmesan
4. Medium mixing bowl and a whisk to make the dressing
5. Measuring cups and spoons (1/2 cup, tbsp, tsp)
6. Chef’s knife and cutting board for the romaine, garlic and slicing chicken
7. Large serving bowl to toss the salad in
8. Skillet or grill pan plus an instant read thermometer for the optional chicken
9. Tongs or salad servers for tossing and serving

FAQ

Pasta Caesar Salad Recipe Substitutions and Variations

• Pasta: swap the regular penne/rotini/farfalle for whole-wheat pasta for extra fiber, or use a gluten-free rice or corn pasta if you’re avoiding gluten. Cook GF stuff a little less so it doesn’t go mushy.
• Mayonnaise: use plain Greek yogurt (1:1) for a brighter, tangier dressing, or sour cream if you want it richer. If it seems too thin, stir in a teaspoon of olive oil to add body.
• Anchovy paste: if you don’t have anchovies use 1 tsp fish sauce for that umami punch, or mash 1-2 tbsp capers with a pinch of salt as a milder, briny swap. Fish sauce is strong so start small.
• Parmesan cheese: swap grated Parmesan for Pecorino Romano if you want a sharper, saltier bite, or use nutritional yeast for a dairy-free/vegan option (you may need a touch more salt).

Pro Tips

– dont overcook the pasta, stop it about a minute before al dente and cool it quick under cold water so it wont keep cooking. Toss with a bit of olive oil right after draining so it doesnt clump, and save a couple tablespoons of that pasta water — it is magic for thinning the dressing without watering down the flavor.

– make the dressing silky not lumpy: blitz it briefly with a stick blender or whisk like crazy, and add the anchovy paste in small amounts, tasting as you go because anchovies and Parmesan add a lot of salt. If it feels too thick, a splash of reserved pasta water makes it creamy without adding more mayo.

– keep croutons crunchy by adding them at the last minute, not while the salad sits in dressing. If you make your own, cube stale bread, toss with olive oil, garlic and a little grated Parmesan, bake till golden and cool fully so they stay crisp.

– for the optional chicken, brine quick for 15 to 30 minutes or pound breasts to even thickness so they cook evenly; sear on high heat for color then finish on medium, rest 5 minutes and slice thin across the grain. And if youre short on time, rotisserie chicken works great and tastes just as good.