Add pasta to everything you enjoy about a classic Caesar salad, including the crispy lettuce, crunchy croutons, grated parmesan, and creamy dressing. That is just what this incredibly tasty pasta salad dish has to offer. Do you need to serve this salad right away? Take advantage of 2 1/2 cups of your preferred brand of bottled Caesar dressing together with some grocery store rotisserie chicken and croutons! This salad for summer will be the talk of any potluck. It’s also a great option for a quick lunch on the run!
Ingredients:
- 1/2 tsp. kosher salt, plus more to cook the pasta
- 1/4 c. extra virgin 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 c. mayonnaise
- 1/2 c. grated parmesan cheese
- 1/4 c. whole milk
- 16 oz. medium shell pasta
- 3 c. diced, cooked chicken
- 3 c. sliced romaine lettuce (about 1 heart)
- 2 c. store-bought or homemade croutons
- 1 c. shaved parmesan, plus more to serve
Instructions:
Step No.01
Heat a big saucepan of salted water till it boils.
Step No.02
Mix the oil, garlic, capers, lemon juice, mustard, Worcestershire sauce, anchovy filets (if using), salt, and pepper in a big bowl until everything is completely blended and smooth. Add the mayonnaise and whisk until fully blended. Stir in whole milk and grated Parmesan cheese.
Step No.03
Cook the pasta for one more minute than recommended on the packet. After draining, rinse with cold water and allow to cool.
full recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a43340247/chicken-caesar-pasta-salad-recipe/