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This Chicken Caesar Pasta Salad is a fresh and flavorful twist on the classic—tossed with chicken, crisp romaine, pasta, and a homemade Caesar vinaigrette that ties it all together, and it’s ready in just 30 minutes.
If your family loves both Caesar salads and pasta salads like mine does, this recipe is truly the best of both worlds. We’re talking crisp romaine lettuce, bow ties cooked just right, juicy chicken, and crunchy croutons—everything you love about a classic chicken Caesar salad with a little pasta party twist.
And let’s talk about that homemade Caesar vinaigrette. It’s packed with bold flavors from garlic, lemon, Dijon, and just enough anchovy paste to give it that classic Caesar depth. Homemade dressings are often what make salads amazing, and this one is no exception. It’s one of those healthy, lightened-up recipes that still feels indulgent and satisfying in every bite.
It’s perfect for potlucks, weekday lunches, or dinners when you don’t want to turn on the oven. And yes, it’s even better after chilling, which makes it ideal for prepping ahead!
Why You Will Love This Caesar Pasta Salad
- A full meal in one bowl: This is not your side salad—it’s loaded with protein, carbs, and crunch.
- Crisp romaine + cold pasta combo: The contrast of fresh lettuce with al dente pasta just works.
- Homemade Caesar vinaigrette: It’s packed with flavor and takes only a minute to shake up.
- Kid-friendly and adult-approved: My whole family loves this one.
- Perfect for meal prep: Make it in advance and enjoy for days.
Ingredients You’ll Need
- Bowtie or rotini pasta: Medium pasta shapes hold the dressing well and add texture. Cook until al dente and rinse in cold water to stop the cooking.
- Romaine lettuce: Choose crisp romaine hearts—washed, dried, and chopped finely for the best bite.
- Cooked chicken: Use rotisserie, grilled, or even poached chicken. Shredded or chopped works great.
- Cherry or grape tomatoes: Adds juiciness and color. Halve them for easier bites.
- Parmesan cheese: Freshly shaved or grated brings salty, nutty flavor. Use real Parmigiano-Reggiano if you can.
- Croutons: Adds that classic crunch. Use your favorite store-bought kind or homemade for extra flair.
- Caesar vinaigrette: Made with olive oil, red wine vinegar, garlic, lemon juice, Dijon, anchovy paste, and Worcestershire sauce—it’s bold, tangy, and perfectly savory.
How to Make Caesar Pasta Salad
- Cook the pasta: Boil your pasta according to package directions until just al dente. Rinse it in cold water to cool, then drain well. Toss with a tablespoon of olive oil to keep it from sticking.
- Combine ingredients: In a large bowl, toss the pasta with chopped romaine, cooked chicken, halved tomatoes, most of the Parmesan, and Caesar vinaigrette. Mix until everything is well-coated.
- Chill: Cover and refrigerate the salad for at least 30 minutes before serving. The flavors will meld and the dressing will soak in just enough to make every bite delicious.
- Add croutons: Right before serving, toss in the croutons and top with the remaining Parmesan for a crunchy, cheesy finish.
How to Make Caesar Vinaigrette
Add all the vinaigrette ingredients to a mason jar and shake well, or whisk together in a bowl. Taste and adjust salt, pepper, or lemon juice as needed. It’s strong, garlicky, and seriously addictive.
Bonus: How to Parboil Chicken for Salads
If you’re not using leftover or rotisserie chicken, poaching is one of the easiest ways to get juicy, flavorful chicken—perfect for pasta salads.
- Bring everything to a gentle boil, then lower the heat and let it simmer for 10–20 minutes, depending on how thick the chicken is. Once it reaches 165°F internally, let it cool slightly, then chop or shred it for your salad.
- Just place 2 boneless chicken breasts in a pot and cover them with water or chicken broth. I like to add a tablespoon of salt, a few minced garlic cloves, some whole peppercorns, the juice and rind of half a lemon, and whatever herbs I’ve got on hand—thyme or rosemary are always good picks.
Storing and Making Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make ahead tips: You can prep all ingredients (except croutons) up to a day ahead and combine them when ready to serve.
- Meal prep: This makes a great lunch! Portion into individual containers and keep croutons on the side until serving.
Frequently Asked Questions
What’s the best pasta for Caesar Pasta Salad? I love bowtie or rotini because they hold onto the Caesar vinaigrette so well, but penne or fusilli also work great! You want a medium-sized pasta with shape and texture for the dressing to cling to in every bite.
Can I use a store-bought Caesar dressing? Yes! While the homemade vinaigrette is easy and flavorful, a good-quality store-bought Caesar dressing works just fine if you’re short on time.
What kind of chicken is best? Any cooked chicken works. I love using shredded rotisserie for convenience, but grilled or even baked chicken breasts work well too.
What if I don’t want to use chicken? If you want to switch things up, there are plenty of tasty options! I also love to use sliced steak for a heartier twist. Try grilled shrimp, flaked salmon, or even crispy tofu for a vegetarian version.
Similar Recipes
If you loved this Caesar Pasta Salad, here are a few more fresh and flavorful favorites that are perfect for warm days, easy lunches, or laid-back dinners:
- Dill Pickle Pasta Salad
- Chicken Macaroni Salad
- Tortellini Pasta Salad
- Easy Greek Chicken Pasta Salad
- Chicken and Berry Pesto Pasta Salad
Tried this Chicken Caesar Pasta Salad? Leave a quick review—tell us how your salad turned out!
Chicken Caesar Salad Pasta
Ingredients
Pasta Salad
- 12 oz bowtie, rotini, penne, or other medium pasta
- 2 romaine hearts, well chopped (about 3-4 cups)
- 2 ½ cups cooked chicken, chopped or shredded
- 1 pint grape or cherry tomatoes, halved
- 1 cup Parmesan cheese, freshly grated or shaved, divided
- 1 cup Caesar vinaigrette, recipe below
- 1 cup croutons
Caesar Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 4-6 cloves garlic, minced
- 2-3 tablespoons lemon juice
- 1 ½ tablespoons dijon mustard
- ½ tablespoon anchovy paste
- 2 dashes Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta according to package directions. Rinse with cold water and drain well. Toss with a little olive oil to prevent sticking.
- While pasta cooks, mix vinaigrette ingredients in a mason jar and shake, or whisk in a bowl.
- In a large bowl, combine the cooked pasta, romaine, chicken, tomatoes, most of the Parmesan, and vinaigrette. Toss to coat. Cover and refrigerate.
- When ready to serve, add the croutons and toss again. Sprinkle with remaining Parmesan.
Notes
- Store in the fridge for up to 3 days.
- Keep croutons separate until serving if making ahead.
- Substitute with your favorite Caesar dressing if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
