Rotisserie Chicken Caesar Pasta Salad with Lemon Garlic Dressing

How to Make Rotisserie Chicken Caesar Pasta Salad with Lemon Garlic Dressing

1. 1

   Step 1: Cook and cool the pasta

   Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, about 8–10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it completely. Shake off excess water and transfer to a large mixing bowl.

   For this step

   • 12 ozDry short pasta (penne, rotini or farfalle)
   
2. 2

   Step 2: Make the lemon-garlic Caesar dressing

   In a medium bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard and grated Parmesan until smooth. Slowly whisk in the olive oil until the dressing is emulsified, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, garlic or salt to achieve a bright, garlicky Caesar flavor.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 3 tbspFresh lemon juice
   • 2 clovesGarlic (minced)
   • 1 tspDijon mustard
   • 1/2 cupMayonnaise (for creamy base)
   • 3/4 cupGrated Parmesan cheese
   
3. 3

   Step 3: Coat pasta with dressing

   Add about half of the dressing to the cooled pasta and toss gently to coat; this allows the pasta to absorb flavor without making the salad soggy. If the pasta seems dry, add more dressing a tablespoon at a time until evenly coated. Refrigerate the dressed pasta for 10–15 minutes if you have time to let flavors settle.
   
4. 4

   Step 4: Assemble the salad

   To the bowl of dressed pasta add the shredded rotisserie chicken, chopped romaine, croutons and remaining Parmesan. Drizzle the rest of the dressing over the salad and toss gently to combine everything evenly. Taste and season with additional salt, pepper or lemon juice as desired.

   For this step

   • 2 cupsShredded rotisserie chicken
   • 4 cupsRomaine lettuce, chopped
   • 1 1/2 cupsCroutons
   
5. 5

   Step 5: Chill and serve

   For best flavor, chill the salad for 20–30 minutes so the dressing melds with the pasta and chicken, or serve immediately at room temperature. Just before serving, garnish with extra grated Parmesan and a grind of black pepper.

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, about 8–10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it completely. Shake off excess water and transfer to a large mixing bowl.
2. In a medium bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard and grated Parmesan until smooth. Slowly whisk in the olive oil until the dressing is emulsified, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, garlic or salt to achieve a bright, garlicky Caesar flavor.
3. Add about half of the dressing to the cooled pasta and toss gently to coat; this allows the pasta to absorb flavor without making the salad soggy. If the pasta seems dry, add more dressing a tablespoon at a time until evenly coated. Refrigerate the dressed pasta for 10–15 minutes if you have time to let flavors settle.
4. To the bowl of dressed pasta add the shredded rotisserie chicken, chopped romaine, croutons and remaining Parmesan. Drizzle the rest of the dressing over the salad and toss gently to combine everything evenly. Taste and season with additional salt, pepper or lemon juice as desired.
5. For best flavor, chill the salad for 20–30 minutes so the dressing melds with the pasta and chicken, or serve immediately at room temperature. Just before serving, garnish with extra grated Parmesan and a grind of black pepper.