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Chicken Caesar Pasta Salad

Caesar pasta salad with grilled chicken, romaine, Parmesan, and croutons tossed in creamy Caesar dressing. This chicken pasta salad is cooled to meld flavors, then topped with crunch right before serving.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or rotini pasta Cook until al dente.
  • 2 cup grilled chicken breast, diced Use cooled diced chicken so the salad stays cold.
  • 4 cup romaine lettuce, chopped Pat dry if very wet.
  • 1 cup Caesar dressing Use about 1 cup for even coating.
  • 0.5 cup Parmesan cheese, grated Grate fresh for best melt and flavor.
  • 1 cup croutons Keep separate until serving for crunch.
  • 0.5 cup cherry tomatoes, halved Halve for quick, even bites.
  • Salt and pepper to taste Season after tossing.
  • Lemon wedges for serving Serve alongside to brighten each forkful.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 grill

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil, then cook penne or rotini pasta according to package directions until al dente. Drain and rinse under cold water until the pasta is cool and stops cooking.
Build the salad
  1. In a large bowl, combine the cooled pasta, grilled chicken breast, romaine lettuce, and halved cherry tomatoes. Toss gently to distribute everything evenly.
  2. Pour in the Caesar dressing and toss again until every noodle and leafy piece looks lightly coated. Scrape the sides of the bowl to avoid dry spots.
  3. Sprinkle Parmesan cheese over the top, then season with salt and pepper to taste. Toss once more to ensure the seasoning is evenly distributed.
Chill
  1. Cover the bowl and refrigerate for at least 1 hour so flavors meld and the salad stays cold. Chill until ready to serve, keeping croutons separate for best texture.
Serve
  1. Right before serving, top the chilled pasta salad with croutons. Serve with lemon wedges on the side for squeezing over each portion.

Notes

For the best texture, rinse the pasta until fully cool and chill the salad, but add croutons only at the last minute so they stay crisp. Refrigerate leftovers in a sealed container for 3 days; freeze is not recommended because the lettuce and croutons won’t hold up. Dietary swap: use a Caesar dressing made with yogurt or a lighter Caesar style to reduce calories without changing the method.