Chicken Caesar Pasta Salad

A quick and satisfying cold salad with cooked pasta and chicken, fresh romaine, cherry tomatoes, and flavorful Caesar dressing, perfect for lunches or light dinners.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Salad Ingredients

2 cups cooked pasta Use short pasta like rotini or farfalle.
1 cup cooked chicken, chopped Use shredded or chopped cooked chicken; ensure internal temperature reaches 165°F if cooking yourself.
1 cup romaine lettuce, chopped Chill before assembly to keep it crisp.
1/2 cup cherry tomatoes, halved Adds brightness and acidity.
1/4 cup Parmesan cheese, grated For a tangier flavor, swap Parmesan for pecorino.
1/4 cup Caesar dressing Use light or yogurt-based dressing for a lower fat option.
Salt and pepper to taste Taste and adjust after adding Parmesan.

Method

Preparation

Place 2 cups cooked pasta and 1 cup cooked chicken into a large mixing bowl.
Add 1 cup chopped romaine and 1/2 cup halved cherry tomatoes to the bowl.
Sprinkle 1/4 cup grated Parmesan over the salad.
Drizzle 1/4 cup Caesar dressing over the ingredients and toss gently until everything is evenly coated.
Season with salt and pepper to taste.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended for the assembled salad; however, pasta and chicken can be frozen separately for up to a month. Reheat until chicken reaches 165°F before serving.

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