Caesar Pasta Salad

If you’re a fan of Caesar salad and pasta salad, this 10-minute Caesar Pasta Salad was basically made for you! Fresh and filling, this salad layers crisp romaine, al dente pasta, juicy rotisserie chicken, and salty parmesan for the ultimate flavor combo. To make things super easy, we’re using ready-made chicken and pasta, so all that’s left to do is toss and serve!

About This Recipe

I love a vinaigrette-dressed salad just as much as the next girl (I’ve been obsessed with this Lentil Salmon Salad!), but my true weakness is a creamy Caesar salad. I actually used to avoid eating them because I thought they were too unhealthy, which they can be with store-bought dressing. BUT once I made this Greek Yogurt Caesar Dressing, it was game on.

This Caesar pasta salad hits all the right notes: protein, carbs, fat, and fiber all in one bowl! It’s so simple to make as well, using pre-cooked pasta and rotisserie chicken. Obviously, you’ll need to make the pasta in advance (it’s best served chilled anyway!), but you’re more than welcome to cook it when making this recipe— same with the chicken. Just know the macros might not be as accurate. Be sure to read below for more info!

Ingredients and Substitutions

• Romaine lettuce: I love using romaine here because it holds up so well against the creamy dressing without getting soggy. You could swap in kale or mixed greens if that’s what you have on hand!
• Cooked pasta: I use Cavatappi here, but you can use any short pasta like rotini or penne. Cook it ahead of time and let it chill in the fridge for the best texture.
• Rotisserie chicken breast: My shortcut for adding lean protein to any recipe. Just shred it, and you’re good to go!
• Grated parmesan: This is what gives the salad that salty, nutty flavor we all love in a Caesar. A little goes a long way, so don’t skip it! Adds a touch of fat and a bit of protein too.
• Greek Yogurt Caesar Dressing: This is my homemade twist on a classic Caesar dressing that keeps things lighter without sacrificing flavor. Find my full recipe here!

Dietary Adaptations 

GF/DF: To make this recipe gluten-free and dairy-free, swap in your favorite gluten-free pasta and a dairy-free parmesan alternative. You’ll also want to make a few adjustments to the dressing to keep it dairy-free. Check the dressing recipe notes for easy swap suggestions!

How to Make

1. If you haven’t cooked your pasta or chicken yet, do that first! Make sure the pasta and chicken are at least cooled to room temperature, although chilled is ideal.
2. Gather all your ingredients. Wash and spin your lettuce, then shred your cooked chicken.
3. Add all of your ingredients to a large bowl.
4. Drizzle on the homemade Greek Yogurt Caesar Dressing and toss until well coated.
5. Serve immediately and enjoy!

How To Store

If you have leftovers, store your Caesar pasta salad in an airtight container in the fridge. It will keep for up to 24 to 48 hours, but keep in mind that the lettuce will start to wilt pretty quickly.

Helpful Tips

• This recipe calls for already cooked pasta and chicken. Note that dry pasta doubles in weight when cooked, so you’ll need about half the amount listed if starting from scratch.
• Don’t skip the spinning step for your lettuce. Excess water will make your dressing slide right off and dilute the flavor.
• Go easy on the dressing at first. You can always add more, but you can’t take it away!
• Freshly grated parmesan makes a big difference here. The pre-shredded stuff just doesn’t stick or melt into the salad the same way.
• If you’re making this ahead of time, keep the dressing separate until you’re ready to serve. This will keep everything from getting soggy.