Craving a refreshing, flavorful, and easy-to-make dish? Look no further than this Chicken Caesar Pasta Salad! This dish combines the classic chicken Caesar salad with tender pasta and crunchy bacon. Perfect for a summer picnic, potluck, or a weeknight dinner, this recipe is sure to impress your family and friends. It offers a delicious and satisfying twist on a beloved classic, guaranteed to leave your taste buds wanting more.
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Why You’ll Want to Make Chicken Caesar Pasta Salad
- Hearty and Satisfying: The addition of pasta to the classic chicken Caesar salad provides a hearty base that will keep you feeling full and satisfied.
- Versatile Dish: Whether you’re packing it for a picnic, serving it as a side dish at a barbecue, taking it to the office potluck, or enjoying it as a light meal on its own, Chicken Caesar Pasta Salad is a versatile option.
- Easy to Make: With simple ingredients and straightforward instructions, you can whip up this delicious salad in no time.
- Kid-Friendly: The combination of pasta, chicken, bacon, and creamy dressing makes this a kid-approved meal.
Ingredients – Here’s What You’ll Need
Steps to Make Chicken Caesar Pasta Salad
- Prepare the pasta according to the package directions. I like to cook mine minus one minute from al dente. Drain the cooked pasta in a colander set in your kitchen sink and rinse it with cold water to stop it from cooking.
- Fill a large bowl, that your colander will sit in completely, with ice water. Then, place the pasta filled colander into the ice bath, making sure that all of the pasta is in the water. Use your hand to stir the pasta around in the cold water, so that all of it cools. This should take about a minute or two.
- Once the pasta has cooled, dump the ice water from the bowl and place the colander back into the bowl to allow the water to drain from the pasta. Place a double layer of paper towels on a half-sheet pan and dump the pasta from the colander onto the paper towels. Use your hands to spread the pasta out into an even layer.
- Place another double layer of paper towels on top of the pasta and gently press on the paper towels, rocking your hands back and forth and from side to side, to dry the pasta as completely as possible.
- Place the cooled pasta, along with the cooked and cubed chicken breasts, into a very large bowl. Then, pour the Caesar salad dressing on top. I started by using my 4-quart Pyrex glass mixing bowl; however, this bowl ultimately proved to be too small for the finished salad.
If you’re making this a day in advance, I recommend this size bowl to start with because it will easily fit in the refrigerator. However, if you’re making this the same day you’re serving it, I recommend using either an extra-large 8-quart mixing bowl or a Giant-Size Aluminum Pasta Pan (19.5″ x 11.6″ x 3.1″).
- Then, stir the dressing into the pasta and chicken, making sure that everything is well coated.
- Next, add the cooked and crumbled bacon and the shaved parmesan cheese.
- Then, stir the bacon and cheese into the dressed pasta and chicken. I decided to make this salad a day in advance, so that the flavors could meld together and the pasta and the chicken could absorb some of the dressing. I covered the bowl with plastic wrap and refrigerated it overnight.
- When I was ready to serve the salad, I removed the bowl from the refrigerator and discarded the plastic wrap. Then, I added the romaine lettuce and Caesar croutons.
As you can see from the image below, once I added the last two elements of the salad, my original mixing bowl overflowed. There wasn’t enough room to mix in the lettuce and croutons and when I tried, I just ended up flinging everything out of the bowl.
- I transferred everything to my extra-large 8-quart mixing bowl. Since I refrigerated everything overnight, the pasta and the chicken absorbed some of the dressing, so I added an additional ½ cup of Caesar salad dressing.
Fortunately, the 8-quart bowl has a lid, so I put the lid on the bowl and shook it to combine everything. If you don’t have an 8-quart mixing bowl, then I recommend transferring everything to a Giant-Size Aluminum Pasta Pan (19.5″ x 11.6″ x 3.1″) and stirring everything with a silicone spatula or wooden spoon to combine.
- This salad can be served in whatever container it’s made in; however, I transferred it to a large serving platter and topped it with additional croutons, bacon pieces, and shredded Parmesan cheese.
This Chicken Caesar Pasta Salad recipe is a perfect blend of flavors and textures that will satisfy your cravings. With its easy preparation and versatility, it’s a satisfying meal that’s sure to please everyone. Whether you’re looking for a quick weeknight dinner or a flavorful addition to your next picnic or potluck, this recipe is a must-try. So, gather your ingredients and get cooking!
Frequently Asked Questions
Absolutely! Using pre-cooked chicken will save you time. I used Tyson Grilled & Ready Oven Roasted Diced Chicken Breast and defrosted it overnight in the refrigerator, as opposed to cooking it according to package directions.
I used Radiatori pasta, but rotini, penne, or farfalle are all great options for this salad; any small-shaped pasta will do.
Sure! Cherry tomatoes, red onion, spinach, kale, and avocado are all delicious additions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Tips and Tricks
- Cook the pasta al dente: This will ensure the pasta stays firm and doesn’t become mushy. I like to cook my pasta for one minute minus al dente.
- Serve immediately: For the best flavor and texture, serve the salad immediately after assembling.
- Make it Bir or Make Small: This salad is great for a large gathering, since it makes so much. However, it can easily be cut in half or even a quarter.
- Add heart-healthy ingredients: Feel free to add spinach or kale into the salad for added nutrients.
Other Great Caesar Salad Recipes
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Chicken Caesar Pasta Salad
Equipment
- 8-quart mixing bowl or Giant Size Aluminum Pasta Pan (19.5" x 11.6" x 3.1")
- half-sheet pan
- Paper Towels
Ingredients
- 1 lb Dry Pasta Radiatori, rotini, penne, or farfalle
- 1 lb Cooked & Cubed Chicken Breasts
- 16 oz Caesar Salad Dressing divided
- 1 lb Bacon cooked and crumbled; reserve about ¼ c. to sprinkle on top
- 1 c Shaved Parmesan Cheese reserve about ¼ c. to sprinkle on top
- 1 Romaine Lettuce Head washed and dried; about 2 cups packed tightly
- 5 oz Caesar Croutons about 2 cups; reserve about ½ c. to sprinkle on top
Instructions
- Prepare the pasta according to package directions, minus one minute from al dente. Drain the cooked pasta in a colander set in your kitchen sink and rinse it with cold water. Fill a large bowl that your colander will sit in completely with ice water. Then, place the pasta-filled colander into the ice bath, making sure that all of the pasta is in the water. Use your hand to stir the pasta around in the cold water for about a minute or two so that it cools.
- Once the pasta has cooled, dump the ice water from the bowl and place the colander back into the bowl to allow the water to drain from the pasta. Place a double layer of paper towels on a half-sheet pan and dump the pasta from the colander onto the paper towels. Use your hands to spread the pasta out into an even layer. Place another double layer of paper towels on top of the pasta and gently press on the paper towels, rocking your hands back and forth and from side to side, to dry the pasta as completely as possible.
- Place the cooled pasta, along with the cooked and cubed chicken breasts into an 8-qt. mixing bowl.1 Then, pour 1 ½ c. Caesar salad dressing on top and stir the dressing into the pasta and chicken, making sure that everything is well coated.
- Next, add the cooked and crumbled bacon and the shaved parmesan cheese. Then, stir the bacon and cheese into the dressed pasta and chicken.2
- When you're ready to serve the salad, add the romaine lettuce, Caesar croutons, and an additional ½ cup of Caesar salad dressing. Then, stir everything with a silicone spatula or wooden spoon to combine.
- Top with reserved bacon, parmesan cheese, and croutons. Serve immediately.
- Yield 16 servings
Tips/Notes
- I started by using my 4-quart Pyrex glass mixing bowl. However, this bowl ultimately proved to be too small for the finished salad. If you’re making this a day in advance, I recommend this size bowl because it will easily fit in the refrigerator. However, if you’re making this the same day you’re serving it, I recommend using either an extra-large 8-quart mixing bowl or a Giant-Size Aluminum Pasta Pan (19.5″ x 11.6″ x 3.1″).
- I decided to make this salad a day in advance, so that the flavors could meld together and the pasta and the chicken could absorb some of the dressing. I covered the bowl with plastic wrap and refrigerated it overnight. I waited until right before serving it to add the romaine lettuce, croutons, and remaining ½ c. dressing.
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