Save to Pinterest I threw this together on a Wednesday night when the fridge was half-empty and my roommate announced she was bringing three people home for dinner. The rotini was a pantry rescue, the chicken had been marinating since morning, and I remembered my mom once tossing Caesar dressing into pasta instead of just greens. It worked better than I could have hoped. Everyone went back for seconds.
The first time I brought this to a potluck, someone asked if I had catered it. I laughed because I had made it in under an hour while listening to a podcast. It became my go-to whenever I needed to look like I had my life together. The truth is, it is just pasta, chicken, and a dressing that comes together in one bowl.
Ingredients
- Rotini pasta: The spirals catch the dressing in every twist, and they hold up well even after a day in the fridge.
- Chicken breasts: I season them simply so they do not overpower the Caesar flavor, and a quick rest after cooking keeps them juicy.
- Bacon: Crispy bacon bits add a smoky, salty contrast that makes the whole salad feel indulgent.
- Cherry tomatoes: Their sweetness balances the richness of the dressing, and halving them releases just enough juice.
- Romaine lettuce: It stays crisp longer than other greens and gives the salad that classic Caesar crunch.
- Red onion: A few thin slices add a sharp bite, but I skip them when I know someone is sensitive to raw onion.
- Mayonnaise: The base of the dressing, and using a good quality one makes a noticeable difference in texture.
- Parmesan cheese: Freshly grated is key, the pre-shredded kind does not melt into the dressing the same way.
- Lemon juice: Brightens everything and cuts through the richness without making it sour.
- Dijon mustard: Adds depth and a little tang that ties the dressing together.
- Worcestershire sauce: Just a teaspoon brings that savory, umami backbone you expect from Caesar.
- Anchovy fillets: They dissolve completely and give the dressing its authentic flavor, trust me on this one.
- Garlic: One clove, minced fine, is enough to make the dressing taste alive.
- Whole milk: I add it slowly until the dressing coats the back of a spoon, not too thick, not too runny.
- Croutons: Store-bought is fine, but if you have stale bread, toss cubes in olive oil and bake them for ten minutes.
Instructions
- Boil the pasta:
- I salt the water generously, like the ocean, and cook the rotini until it has just a little bite left. After draining, I rinse it under cold water to stop the cooking and keep it from clumping.
- Grill the chicken:
- I rub the breasts with olive oil, garlic powder, salt, and pepper, then sear them in a hot pan for six to seven minutes per side. Letting them rest before slicing keeps the juices inside instead of all over the cutting board.
- Cook the bacon:
- I lay the slices in a cold skillet and turn the heat to medium, rendering the fat slowly until the edges curl and crisp. Once cool, I crumble them with my fingers into uneven bits.
- Make the dressing:
- In a large bowl, I whisk together mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, minced anchovies, garlic, and black pepper. I add milk a tablespoon at a time until it is pourable but still clings to the whisk.
- Combine everything:
- I toss the pasta, chicken, bacon, tomatoes, romaine, and red onion in a big salad bowl, then pour the dressing over and fold gently until every piece is coated. I finish with shaved Parmesan, croutons, and a few grinds of black pepper.
Save to Pinterest I made this for my dad once after he complained that salads were never filling. He ate two servings and admitted maybe salads could be dinner after all. That felt like a small victory. Now he asks for it every time he visits.
How to Store and Reheat
I keep the dressed salad in an airtight container in the fridge for up to two days, though the lettuce starts to wilt after that. If I am meal prepping, I store the components separately and toss them together right before eating. The dressing lasts a week on its own and tastes even better the next day.
Variations You Can Try
Sometimes I swap Greek yogurt for half the mayo to lighten it up, or I add diced avocado for creaminess. Turkey bacon works if you want something leaner, and I have tossed in cucumbers when I had them sitting around. Once I used grilled shrimp instead of chicken and it tasted like summer.
What to Serve With It
This salad is filling enough to stand alone, but I like it with a slice of garlic bread or a cup of tomato soup on the side. A chilled Chardonnay pairs beautifully, though sparkling water with lemon works just as well if you are keeping it casual.
- Garlic bread for scooping up extra dressing.
- A simple green salad if you want more greens on the plate.
- Iced tea or lemonade for a backyard lunch vibe.
Save to Pinterest This is the kind of recipe that looks impressive but does not ask much of you. Make it once and it will become part of your rotation.
Recipe Questions & Answers
- → What type of pasta works best here?
Rotini is ideal for holding the creamy dressing and mixing well with the other ingredients, but penne or fusilli are also great alternatives.
- → Can I use other proteins instead of chicken?
Sure, turkey or even grilled shrimp can be used for variation, while still complementing the creamy dressing and salad components.
- → How do I make the dressing creamier?
Gradually add whole milk when whisking the dressing to adjust to your preferred creamy consistency.
- → Is it necessary to use anchovies in the dressing?
Anchovies add depth and classic Caesar flavor, but you can omit them for a milder taste without compromising creaminess.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and consume within 2 days for best freshness and flavor.
- → Can I prepare this salad ahead of time?
Yes, cooking the pasta and chicken in advance and tossing everything just before serving helps maintain texture and flavor.