epicurious
Chicken Caesar Pasta Salad
The cookout side or make-ahead lunch you'll come back to again and again. It's chicken salad, pasta salad, and Caesar salad all in one.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●blender
- ●whisk
📝 Preparation Steps
1
Cook 8 oz. medium shell pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain well and let cool in colander (about ⏱️ 20 minutes).
. medium shell pasta8 oz
2
Meanwhile, purée 6 oil-packed anchovy fillets, 2 garlic cloves, 1 oz. Parmesan, finely grated (about ½ cup), ⅓ cup extra-virgin olive oil, 2 Tbsp. mayonnaise, 2 Tbsp. white wine vinegar, 2 Tbsp. fresh lemon juice, and 1 tsp. freshly ground pepper in a blender until smooth and creamy. Season dressing with kosher salt. (Alternatively you can finely chop anchovies and garlic, then whisk with remaining ingredients in a medium bowl to make the dressing.)
oil-packed anchovy fillets6. Parmesan, finely grated (about ½ cup), plus more shaved for serving1 oz. mayonnaise2 Tbsp. white wine vinegar2 Tbsp. fresh lemon juice, plus more for drizzling2 Tbsp. freshly ground pepper, plus more1 tspKosher salt
3
Place 3 heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large, in a large bowl. Drizzle lightly with lemon juice, add a small pinch of salt, and season with pepper. Toss leaves gently to coat.
heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large3
4
Add 1 cup shredded skinless rotisserie chicken breast and reserved pasta to lettuce and drizzle dressing over. Using your hands, gently toss to combine.
shredded skinless rotisserie chicken breast1 cup
5
Transfer salad to a platter and top with shaved Parmesan.
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