Save to Pinterest There's something about a Caesar pasta salad that reminds me of a lazy Sunday afternoon when my neighbor dropped by with a bag of grilled chicken breasts and suggested we throw together something easy for lunch. I'd never thought to combine the crisp freshness of a Caesar with warm pasta, but the moment those flavors came together, I understood why this dish has become my go-to for those moments when I want something that feels substantial but doesn't demand hours in the kitchen. The creamy dressing coating every strand of pasta, the snap of bacon, the way the romaine stays just tender enough—it all clicked. Now I make it constantly, and it never gets old.
I remember making this for a book club gathering when everyone else was bringing store-bought sides, and I wanted to contribute something that actually felt homemade. One friend came back for thirds and admitted she'd been skeptical about pasta salad until that moment—something about the balance of warm and cool, creamy and crisp, just worked. That night taught me that sometimes the simplest-sounding dishes are the ones people remember most.
Ingredients
- Rotini pasta (12 oz): The spiral shape holds dressing beautifully and doesn't get mushy if you leave it sitting, which happens more often than we'd like to admit.
- Chicken breasts (2, boneless and skinless): They cook quickly and stay tender when you let them rest for a few minutes after cooking—patience pays off here.
- Olive oil, garlic powder, salt, and pepper: Together these simple seasonings let the chicken taste like itself, just elevated.
- Bacon (4 slices): The umami backbone of this whole dish; don't skip it or rush the cooking.
- Cherry tomatoes (1 cup, halved): They burst slightly when mixed with warm pasta and release their sweet juices.
- Romaine lettuce (2 cups, chopped): Add it right before serving or you'll end up with a sad, wilted salad by dinner time.
- Red onion (1/4 cup, thinly sliced): Optional but worth it for a sharp, fresh contrast that keeps everything from tasting too rich.
- Mayonnaise (1/2 cup): The creamy foundation that makes this Caesar worth making from scratch.
- Parmesan cheese (1/4 cup grated, plus more for topping): Use the good stuff if you can; it makes a real difference in the dressing.
- Lemon juice (2 tbsp): Brightens everything and keeps the dressing from sitting too heavy.
- Dijon mustard (2 tsp): Adds a subtle tang and helps emulsify the dressing.
- Worcestershire sauce (1 tsp): The secret whisper of depth that makes people wonder what you did differently.
- Anchovy fillets (2, finely minced) or anchovy paste (1 tsp): I was skeptical until I tasted the difference; they dissolve into the dressing and add authenticity without fishiness.
- Garlic clove (1, minced): Fresh is essential; jarred garlic will make the dressing taste tired.
- Whole milk (2–3 tbsp): Thin the dressing to your liking; some people love it thick, others prefer it pourable.
- Croutons (1/2 cup): Add them just before serving so they stay crispy and don't absorb all the dressing.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil and add the rotini, cooking until it's al dente—you want it with just a hint of resistance when you bite it. Drain it, rinse it with cold water to stop the cooking, and set it aside in a large bowl; this prevents it from getting gummy.
- Sear the chicken:
- While the pasta cooks, heat a grill pan or skillet over medium-high heat until it's smoking slightly. Rub your chicken breasts with olive oil, garlic powder, salt, and pepper on both sides, then sear them for 6 to 7 minutes per side—you're looking for golden color and an internal temperature of 165°F. Let them rest for 5 minutes, which allows the juices to redistribute, then slice them into bite-sized pieces.
- Crisp the bacon:
- In a separate skillet, cook the bacon over medium heat, turning occasionally, until it's as crispy as you like it. Transfer it to a paper towel-lined plate to cool and drain, then crumble it into small bits once it's completely cooled.
- Build the dressing:
- In a medium bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, minced garlic, and black pepper until smooth. Add the milk a tablespoon at a time, whisking between additions, until you reach a consistency that feels luxurious—it should coat a spoon but still flow.
- Assemble the salad:
- In your large salad bowl, combine the cooled pasta, sliced chicken, crumbled bacon, halved cherry tomatoes, chopped romaine, and thin-sliced red onion. Pour the dressing over everything and toss gently but thoroughly, making sure every piece gets coated.
- Finish and serve:
- Top with shaved Parmesan, croutons, and a generous grind of fresh black pepper. Serve chilled or at room temperature, depending on your mood; both are equally delicious.
Save to Pinterest My favorite moment with this salad was when my partner, who claims to hate anchovies, ate a full bowl and never even noticed they were there. I didn't tell him until afterward, and he laughed—which pretty much sums up why I keep making this: it brings people together without pretension.
Why This Works as a Main Dish
Most pasta salads feel like sides, but this one is genuinely filling because of the protein-rich chicken and bacon. The creamy dressing binds everything together into something that feels complete on its own, though it pairs beautifully with crusty bread if you want to round out the meal. The balance of textures—soft pasta, crisp lettuce, tender chicken, crunchy croutons—keeps every bite interesting.
Variations and Swaps That Work
I've made this with turkey bacon when chicken was what I had, and honestly, it's equally good—sometimes even better if you like a smokier flavor. Grilled shrimp works in a pinch, though you'll want to use lemon juice more generously to balance the brininess. Greek yogurt can replace some or all of the mayonnaise if you want something lighter, and it actually adds a pleasant tang that makes the dressing taste fresher.
Storage and Meal Prep Reality
This salad keeps beautifully for three days in the refrigerator if you store it in an airtight container, though I recommend adding the croutons and romaine only an hour or so before you plan to eat it. The dressing actually gets better as it sits, flavors deepening and melding together, so it's one of those dishes that tastes even better on day two.
- Keep the dressing in a separate container and dress the salad fresh each day if you're meal prepping.
- The croutons stay crispest if added right before eating, but they'll soften gracefully if you prefer them that way.
- Frozen pasta that's been thawed works perfectly fine if you're using leftovers from another meal.
Save to Pinterest This is the kind of salad that started as an experiment and became a reliable friend in the kitchen, the dish I turn to when I want something that feels effortless but tastes thoughtful. Make it once and it'll probably become one of yours too.
Common Recipe Questions
- → How do you prepare the chicken for this dish?
Rub chicken breasts with olive oil, garlic powder, salt, and pepper, then grill or pan-sear for 6–7 minutes per side until fully cooked. Let rest before slicing.
- → What type of pasta works best?
Rotini pasta is ideal as its spiral shape holds the creamy dressing and captures ingredients well.
- → Can I omit anchovies in the dressing?
Yes, anchovies add classic flavor but can be left out for a milder taste without affecting the overall creaminess.
- → What are good substitutions for bacon?
Turkey bacon can be used for a lighter option, or omit entirely for a different texture.
- → How should this dish be served?
Serve chilled or at room temperature, making it versatile for casual meals or meal prep.