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Pasta Salad

Active Time: 10 Minutes

Start to Eat: 30 Minutes

Serves: 4-6


Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win.

Now, most of you are going to look at the anchovy ingredient and say "not for me". BUT DON'T! Anchovy is in 90% of the Caesar salads you already eat and it does not tasty fishy at all. It gives an amazingly salty and flavorful bite that, if you omit it, will lessen the tastiness of this dish. So please give it a try - you won't regret it!

Pasta Caesar Salad
Pasta Caesar Salad




  • 5-6 Chicken thighs, cubed

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder


  • 1/2 cup of mayonnaise

  • 2 teaspoons dijon mustard (I use Grey Poupon)

  • Zest from one lemon (roughly 1 tablespoon)

  • 2 tablespoons fresh lemon juice

  • 3 teaspoons minced garlic

  • 1 tablespoon finely chopped anchovies (I always do a heaping tablespoon)

  • 1 teaspoon worcestershire sauce

  • 1 teaspoon malt vinegar (other vinegars work too, red wine, white, rice)

  • 1/2 teaspoon pepper

  • 1/3 cup grated parmesan cheese, plus more for topping

Pasta Salad:

  • 12 ounces pasta, like bowties, rotini, or penne

  • 2 large hearts of romaine lettuce

  1. First, let's make the dressing! Whisk in all the ingredients except for the parmesan cheese until well combined. Then add the parmesan cheese and mix well again. Set aside.

  2. Now, let's cook the pasta. Bring a large pot of salted water to boil and cook the pasta al dente (I usually cook it 3 minutes before the time on the box). Drain and put into a large serving bowl to cool completely to room temperature (at least 10 minutes).

  3. While the pasta is cooking, let's cook the chicken! Heat the olive oil over medium-high heat in a large skillet,  add the chicken. Now add the salt, pepper, and garlic powder and toss to evenly cover the chicken. Cook completely, 5-8 minutes then add to the bowl with the pasta, also let cool to room temperature.

  4. Cut the romaine hearts into 1-inch pieces. Don't add the romaine until ready to serve (this avoids wilting the lettuce).

  5. If you plan to eat it right away, once the pasta and chicken have cooled, add in the romaine and dressing and toss to evenly coat each delicious piece. If you want to eat it later, put everything in the fridge separately, and when you are ready to serve it, add in the dressing and lettuce and toss to coat.  (I personally love it cold!) And don't forget to top off with some more parmesan and freshly ground pepper!


Loyal Olive Oil
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