Chicken Caesar Pasta Salad Recipe

A hand holds a fork with pasta salad, croutons, lettuce, and tomatoes above a bowl of the same salad on a white surface.

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Chicken Caesar Pasta Salad Recipe

A make-ahead chicken Caesar pasta salad that's hearty enough to be a meal. The trick is folding in crisp romaine and garlic croutons at the last minute so nothing goes soggy.

Prep Time20

Cook Time12

Chilling Time30

Total Time1 2

Course: Main Course

Cuisine: American

Keyword: caesar pasta salad, chicken caesar pasta salad, chicken caesar pasta salad recipe, make-ahead pasta salad, pasta salad with chicken

Servings: servings

Calories: 480kcal

Author: Chef Jenn

Ingredients

12 ounces rotini pasta uncooked
¾ cup creamy Caesar dressing
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
½ teaspoon black pepper
¼ teaspoon kosher salt
2 cups rotisserie chicken shredded r
1 pint cherry tomatoes halved
¾ cup red onion thinly sliced
1 pinch crush red pepper flakes
3 slices bacon cooked and crumbled
½ cup shredded Parmesan cheese plus more for serving
2 cups chopped romaine lettuce
1 cup garlic-seasoned croutons
fresh flat-leaf parsley chopped for garnish

Instructions

Cook the rotini according to package directions until al dente. Drain, rinse under cold water, and cool completely.
Whisk together the Caesar dressing, lemon zest, lemon juice, black pepper, kosher salt, and red pepper flake in a large bowl until combined.
Add the cooled pasta, chicken, cherry tomatoes, red onion, bacon, and Parmesan. Toss until evenly coated.
Chill for at least 30 minutes or up to 4 hours.
If refrigerated for several hours, rest at room temperature for about 30 minutes before serving.
Fold in the romaine and croutons just before serving.
Garnish with extra Parmesan and parsley. Serve immediately.

Notes

Recipe Card Tips:

Hold back a few spoonfuls of dressing. The pasta keeps drinking it in as it chills, so a little extra tossed in right before serving brings it back to glossy.
Slice the red onion as thin as you can. Thick slices turn sharp and take over the bowl.
Only dress what you'll eat. If you know there'll be leftovers, keep the romaine and croutons separate and add them per serving, not to the whole bowl.

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