When I get in a pasta salad rut, one of my favorite ways to break out of it is to make pasta salad modeled after one of my favorite green salads. Cobb Pasta Salad and Greek Pasta Salad are two favorites. I’m almost always pleased with the outcome, probably because there are so few ingredients or flavors that I don’t like with pasta. Pasta is like a blank canvas you can use to let your creativity run free.
How To Make Chicken Caesar Pasta Salad
A creamy and delicious pasta salad with all the flavors of a Caesar Salad.
1poundpenne pastacooked until al dente and rinsed with cool water
6leaveslarge Romaine lettucethinly sliced
1 1/2cupsgrape tomatoes
4green onions. green parts sliced
1/2cupfinely shredded Parmesan cheese
1/2teaspoonground black pepper
2grilled chicken breastsdiced
In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
Toss half of the dressing with the pasta and refrigerate for 30 minutes.
Mix in remaining ingredients including the remaining dressing and serve.
I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once.
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.