Chicken Caesar Pasta Salad
Servings: people
Creamy, tangy, and packed with texture—this Chicken Caesar Pasta Salad is a fresh twist on a classic, with crushed taralli (or grissini) for that signature crunch.
Ingredients
Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teapoons Dijon mustard
- ½ clove garlic grated, or more to taste
- 2 teaspoons Worcestershire sauce sub soy sauce
- 5 anchovies chopped (optional)
- ½ teaspoon salt + black pepper to taste
- ½ cup Parmesan grated
For the Pasta Salad
- 8 ounces short pasta like rotini, elbows, fusilli, or farfalle
- 12 ounces cooked chicken grilled, baked, rotisserie (about 1 lb or 450 g if starting from raw chicken)
- 3 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved (optional for color and freshness)
- ½ cup taralli sub grissini or croutons
- ¼ cup Parmesan shaved
- 4 ounces bacon thick-cut and diced or pancetta (optional)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook 8 ounces short pasta until al dente according to package instructions. Reserve ¼ cup pasta water then drain and rinse under cold water for 15 seconds to stop the cooking. Set aside.
- Make the Dressing – In a large mixing bowl, whisk ½ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 teapoons Dijon mustard, ½ clove garlic, 2 teaspoons Worcestershire sauce, 5 anchovies (if using), ½ teaspoon salt, pepper, and ½ cup Parmesan (grated).
- Assemble the Salad – To the bowl with the dressing, add the cooled pasta, 12 ounces cooked chicken (chopped), 3 cups romaine lettuce (chopped), 1 cup cherry tomatoes (if using). Toss well to coat everything in the dressing.If dressing is too thick, slowly stir in 2 to 4 tablespoons of the reserved pasta water, one spoon at a time, until you reach your desired consistency.
- Add the Crunch – Just before serving top with ½ cup taralli (sub grissini or croutons), crispy pancetta or bacon (if using), and ¼ cup Parmesan. Add a few grinds of black pepper and a final squeeze of lemon.
Notes
CRISPY PANCETTA or BACON
In a small skillet over medium heat, cook 4 ounces (100 grams) diced pancetta or bacon until golden and crispy, about 5–7 minutes. Use a slotted spoon to transfer to a paper towel–lined plate to crisp up. Let cool slightly.
👉 Pro Tip: If using pancetta, don't rush it—it renders a bit slower than bacon but gives a slightly more refined flavor.
SUBSTITUTIONS
- Mayonnaise → Use all Greek yogurt for a lighter dressing
- Greek yogurt → Sour cream or more mayo
- Extra-virgin olive oil → Neutral oil (like avocado or canola), though you'll lose the Italian flavor
- Fresh lemon juice → White wine vinegar or apple cider vinegar
- Dijon mustard → Whole grain mustard or American mustard
- Garlic (fresh grated) → Garlic powder (about ¼ teaspoon per clove)
- Worcestershire sauce → Soy sauce + a tiny splash of vinegar, or anchovy paste
- Anchovy fillets → Anchovy paste or a few drops of fish sauce; omit for vegetarian version
- Grated Parmesan → Pecorino Romano or Grana Padano
- Pasta → Any short pasta like penne, fusilli, farfalle, or even orzo
- Cooked chicken → Grilled shrimp, canned tuna, chickpeas, or fried tofu for a veg option
- Crushed taralli → Grissini (breadsticks), plain bagel chips, croutons, or pita chips
- Romaine lettuce → Little gem, iceberg, or skip it entirely for a pure pasta salad
- Salt your pasta water: It’s your only shot at seasoning the pasta itself.
- Save that pasta water: Loosens the dressing and helps it cling to every bite.
- Mayo + Greek yogurt: Creamy, lighter, and just the right tang.
- Microplane your garlic: A smooth paste = no garlic chunks.
- Anchovies = umami bomb: Classic Caesar flavor, no fishiness.
- Add crunch last: Croutons, taralli, or bacon stay crisp this way.
- Brighten it up: Cherry tomatoes or lemon cut the richness.
- Rotisserie shortcut: Tender chicken, no stove required.
