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Recipe compliments of www.ITISAKEEPER.com
Caesar Pasta Salad
Caesar Pasta Salad adds penne pasta to a restaurant classic for a light and healthy lunch or side. Better yet, this recipe includes a delicious dressing that you can make at home.
Ingredients
Dressing
- 1 cup Mayonnaise
- ⅓ cup Sour Cream
- 3 cloves Garlic , pressed or finely minced
- 2 tablespoons Lemon Juice
- ¼ teaspoon Anchovy Paste
- 1 teaspoon Worcestershire Sauce
Salad
- 1 pound Penne pasta, cooked
- 1 Romaine lettuce , washed and torn
- Grape tomatoes, as many or few as you’d like
- 1 cup Parmesan cheese, shredded
- Croutons
- 1 pound Chicken breast, skinless and boneless, cooked
Instructions
- In a large bowl, toss together Romaine lettuce, tomatoes, croutons, and chicken pieces. Add in black pepper to taste. Meanwhile, boil the pasta according to package directions.
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, anchovy paste, and Worcestershire sauce until well combined. Drain the pasta once it's cooked.
- Combine the pasta with the salad mixture and stir. Then, mix the dressing with the pasta salad and refrigerate for at least an hour.
Christina's Notes
- Shaved Parmesan: Grate fresh parmesan onto your salad instead of using canned parmesan.
- Roasted Vegetables: Add some crispy roasted vegetables or romaine hearts to the salad, or chickpeas for more protein.
- Chicken: This recipe is a great use for leftover rotisserie chicken or grilled chicken. Feel free to use some in your salad.
- Salted Water: When making the pasta, boil a large pot of salted water. This will help add flavor.