This Caesar Pasta Salad is irresistibly crave-worthy and guaranteed to steal the spotlight at potlucks, picnics, and parties! It’s elevated with a swoon-worthy homemade Caesar dressing and boldly seasoned blackened chicken that has readers raving: “Perfect summer salad!” “This recipe hit the spot with hubby and me!” “Love the blackened chicken,” and “this dressing is the bomb!”
Follow along for expert tips, variations, shortcuts, and make-ahead instructions!
Pasta salad recipes aren’t only a hit at gatherings, they make the best sides to practically every meal! Try out these favorites: Italian Tortellini Salad, Greek Pasta Salad, Mexican Pasta Salad, Orzo Pasta Salad, Cowboy Pasta Salad, Pesto Pasta Salad, Bacon Ranch Pasta Salad and Creamy Bacon Pea Pasta Salad.
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HOW TO MAKE caesar pasta salad VIDEo
Why you’ll love this Caesar Pasta Salad
Where is CAESAR SALAD from?
While Julius Caesar might be the most well-known Caesar around, he is not the namesake for the Caesar salad. It was actually invented by a different Caesar – Caesar Cardini, an Italian immigrant. He was living in my hometown of San Diego at the time while also operating a restaurant in Tijuana, where he avoided Prohibition’s restrictions.
During a Fourth of July rush in 1924, the kitchen’s supplies were depleted, and Cardini had to make do with what he had on hand. So, when you combine an Italian upbringing with 4th of July feeding frenzy you get the masterpiece of Caesar Salad. Today, Caesar Salad has inspired countless new creations – including this Caesar Pasta Salad!
Caesar Pasta Salad Recipe Ingredients
This Caesar Pasta Salad has three main components:
1) Pasta Salad
2) Caesar Dressing
3) Chicken
This recipe is VERY forgiving! You can make it completely from scratch, or mix and match from-scratch and store-bought elements. You can add or omit anything you like to the pasta salad itself.
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Caesar Dressing ingredients
Your Caesar Pasta Salad is only as good as your Caesar Dressing, so you can proceed with confidence because this recipe is the BEST! My recipe differs slightly from traditional ones by using sour cream and mayo instead of raw egg and olive oil, and the results are hypnotic and extra easy!
WHAT chicken is best for Caesar Pasta Salad?
For the best Chicken Caesar Pasta Salad, use Blackened Chicken! It’s a juicy flavor bomb layered with unapologetically bold and dynamic Cajun seasonings, so it doesn’t completely get lost in the salad, and it’s made without a marinade, which means it’s super quick to whip up!
Caesar Salad Pasta Substitutions
This Caesar Dressing can be modified to suit your personal dietary preferences. Here are some ideas:
- Mayonnaise substitute: Use avocado-based mayo or your favorite vegan mayonnaise substitute, such as grapeseed oil Vegainase.
- Sour cream: Fat-free sour cream can be used, but remember, fat equals creaminess and flavor, so adjust your expectations accordingly. You may also substitute with plain Greek yogurt or vegan mayonnaise.
- Parmesan substitute: Try Whole Foods 365 or BelGioioso brands of Parmesan, which are truly vegetarian (most Parmesans contain animal rennet).
- Anchovy substitute: Use any of the below-listed anchovy substitutes.
- Vegan Caesar dressing: Use vegan sour cream, vegan mayonnaise, vegan Worcestershire sauce, vegan Parmesan, and replace the anchovies with 2 tablespoons minced and mashed capers.
DO I HAVE TO USE ANCHOVIES?
If you like Caesar dressing, you probably already like anchovies—you just don’t realize it. Anchovies are the umami-packed secret that adds savory depth and saltiness without making the dressing taste “fishy.” Thanks to glutamic and inosinic acids, they create a rich, complex flavor you can’t replicate; skip them, and the dressing will be flat. Vegan or allergic? Don’t worry—substitutes are included below.
WHAT CAN I USE INSTEAD OF ANCHOVIES?
If you’d like to make Caesar Dressing without anchovies, you will find it difficult to find a spot-on substitute. However, here are some possible substitutions:
•Anchovy paste: Use 1 tablespoon.
•Worcestershire sauce: Made with anchovies; start with 1 tablespoon and adjust to taste.
•Fish sauce: Fermented anchovies make this a strong substitute; start with 1 teaspoon and add more as needed.
•Vegan Worcestershire: Anchovy-free option (check labels; many contain soy and aren’t gluten-free).
•Capers: Briny, vegan alternative; start with 2 tablespoons, minced and mashed.
•Olives: Salty varieties like Kalamata or Castelvetrano; mash into a paste and start with 2 tablespoons.
What other chicken can I use?
If blackened chicken isn’t your thing, you can use:
How to make Chicken Caesar Pasta Salad
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
meal prep
This recipe can be assembled with the pasta, chicken, tomatoes, bell peppers, and half the dressing up to 24 hours ahead of time, or you can prep the individual components further in advance and then wait to toss everything together:
•Vegetables: Chop lettuce, tomatoes, and bell peppers up to 24 hours ahead; store separately airtight in the fridge.
•Croutons: Make up to 1 week ahead; store airtight at room temperature.
•Pasta: Cook up to 48 hours ahead; refrigerate airtight, tossed with 2 tablespoons olive oil.
•Dressing: Prep up to 1 week ahead; refrigerate airtight.
Tips for making Caesar pasta salad
CAESAR pasta salad VARIATIONS
Caesar Pasta Salad, with its fabulous dressing and crunchy croutons, is a great springboard for adding protein and other vegetables. Here are a few ideas to customize the salad:
What to serve with this Caesar Pasta Salad Recipe
This pasta salad is a show-stopping side dish perfect for any summer gathering! It goes with all your favorite proteins, pastas, soups, pizzas, or sandwiches. Here are just a few ideas for serving:
•From the Grill: Serve Marinated Flank Steak, Grilled Shrimp, Grilled Barbecue Chicken, Steak Kabobs, Best Marinated Grilled Chicken
•Favorite Mains: Pot Roast, Baked Pork Tenderloin, Barbecue Ribs, Oven Fried Chicken.
Italian dinner: Chicken Florentine, Chicken Parmesan, Pesto Salmon, Tuscan Shrimp
Sandwiches and burgers: BBQ Pulled Pork Sandwiches, French Dips. Cheesesteaks, Italian Beef Sandwiches, Best Burgers
Soups? Chicken Stew, Chicken Pot Pie Soup, Crockpot Chili, Tomato Basil Soup, etc.
Pizzas: Margherita Pizza, Barbecue Chicken Pizza, Philly Cheese Steak Pizza, Gyro Pizza, Pulled Pork Pizza, etc.
How to store Chicken Caesar Pasta Salad
Cover leftover Chicken Caesar Pasta Salad with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the softer the croutons will become. If your leftovers taste too dry, toss with a drizzle of olive oil or leftover dressing, if you have any.
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Chicken Caesar Pasta Salad
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Ingredients
PASTA SALAD
- 16 oz. bowtie/farfalle, rotini, penne or other medium pasta
- 4 hearts of Romaine lettuce, 1-inch chop (6 cups)
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, chopped
- 2 cups croutons
- ½ cup freshly shredded Parmesan cheese, more or less to taste
BLACKENED CHICKEN
- 2 large chicken breasts
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 ½ tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp EACH salt, dried oregano, dried thyme
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
Caesar Dressing (Or Store-bought)
- 8 whole anchovy fillets, blotted dry (See notes for substitutions)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 4 garlic cloves, finely minced
- 1/2 tsp EACH salt, pepper, plus more to taste
- 2/3 cup finely, freshly grated Parmesan cheese (like powder)
- milk as needed
Instructions
DRESSING
- Mince the anchovies, then use the side of your knife to mash by pressing down and sliding the knife against the cutting board to form a paste.
- Combine the remaining dressing ingredients in a mixing bowl, except the Parmesan; mix until smooth. Finally, stir in the Parmesan. Refrigerate until ready to use.
CHICKEN
- Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, the side of a can or a rolling pin to an even thickness, about ½-inch.
- Mix all of the seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken.
- Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until blackened and 160 degrees on an instant-read thermometer. Transfer chicken to a cutting board and wait at least 5 minutes before chopping.
PASTA SALAD
- Cook pasta in salted water according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water, and transfer to a very large serving bowl. Toss with a drizzle of olive oil to prevent the pasta from sticking together.
- Add the chicken, tomatoes, bell pepper, and half of the dressing, stir to evenly coat. Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day).
- When ready to serve, add the chopped Romaine and croutons and toss with the remaining dressing. You may need to thin the dressing a little with a couple of tablespoons of milk before using. Garnish the salad with freshly shredded Parmesan cheese. Season with plenty of freshly cracked pepper to taste. Dig in!
Video
Notes
Tips and Tricks and substitutions
- Use the homemade dressing – it’s 1000X better than any store-bought variety! I know it is extremely tempting to pick up a bottle of dressing, but I promise, nothing tastes as fresh and fabulous as your own Homemade Caesar Dressing – and it takes MINUTES to whisk together!
- Chicken substitute: Use about 2 ½ cups shredded rotisserie chicken, leftover chopped chicken or your favorite pan seared or grilled chicken.
- Recipe variations: Try adding bacon (not needed if using the smoky blackened chicken), salami, avocados, eggs, corn, pepperoncini, olives, pickled jalapenos, etc.
- Anchovies: These are a key ingredient so please don’t skip! Anchovies are the key, umami rich ingredient that add saltiness and a savory, complex depth to this otherwise flat dressing without leaving it “fishy-tasting.” The anchovies you want for this recipe are sold in cans packed in olive oil, usually located next to the tuna fish.
- Leftover anchovies: Store leftovers submerged in olive oil in an airtight container in the refrigerator for up to 2 months or frozen for 6 months. To use up the leftover anchovies, whip up a batch of Pasta Puttanesca, add them to pizza, Niçoise toasts, potato salad, etc.
- Anchovy paste: Whole anchovies will impart the best flavor but you may substitute with 1 tablespoon anchovy paste if needed. Anchovy paste is found in a tube next to the canned anchovies and tuna fish.
- Anchovy substitute? Nothing is as good as the real thing but here are some options to choose from: 1) increase the Worcestershire sauce to 2 tablespoons, 2) add 1 teaspoon fish sauce plus more taste, 3) add 2 tablespoons, minced and mashed capers. Adjust any of these quantities as needed.
- Vegan Caesar Dressing: Use vegan sour cream, vegan mayonnaise (like grapeseed oil Vegainase) vegan Worcestershire sauce, vegan Parmesan (try Whole Foods 365 or BelGioioso brands of Parmesan) and replace the anchovies with 2 tablespoons minced and mashed capers.
- Gluten-free: Use your favorite gluten-free medium pasta and gluten free croutons or make your own croutons with gluten free bread. You’ll also want to pay attention to use gluten free Worcestershire sauce in the dressing.
Prep Ahead
This Chicken Caesar Pasta Salad can be assembled with the pasta, chicken, tomatoes, bell peppers and of half the dressing up to 24 hours ahead of time or you can prep the individual components further in advance and then wait to toss everything together:- Vegetables: Lettuce, tomatoes and bell peppers be chopped 24 hours in advance and stored in separate airtight containers in the refrigerator.
- Croutons: Can be made up to one week in advance and stored in an airtight container at room temperature.
- Pasta: Can be made 48 hours in advance and stored in an airtight container in the refrigerator tossed with 2 tablespoons of olive oil.
- Dressing: Can be made one week in advance and stored in an airtight container in the refrigerator.
Storage
Cover leftovers with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the softer the croutons will become but the lettuce should mostly stay crispy. If your leftovers taste too dry, then toss with a drizzle of olive oil or leftover dressing if you have some.Want To Make This Recipe?
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Leave a Review, I Always Love Hearing From You!
Judith says
After draining any pasta, I use just enough PAM spray to prevent sticking together. To me, it is less heavy than oil.
Jen says
That is a great suggestion, thanks Judith!
SUSANNA l GAWLIK says
I started preparing this today to bring to a picnic. I got as far as the dressing and cutting up the lettuce but I have to say, this dressing is the bomb! I was a bit apprehensive about preparing the sardines but I it turned out fantastic! I can’t wait until this all comes together tomorrow!
Jen says
Yay Susanna! It is the bomb! I hope it was a big hit at your picnic! Cheers!
Kurt says
I made this how big r the servings to serve 12. I made it for 60 and wanna make sure everyone gets enough
Jen says
Hi Kurt! This is a side dish, so the serving size is going to be smaller than that of a main course recipe. Hope you and your party enjoyed it!
Karen says
Perfect summer salad! With days too hot to turn on the oven, this recipe hit the spot with hubby and me!
I had never used anchovies before but they made the salad dressing! Love blackened chicken and will use it in other “entree’ salads.
Thank you Jen!
Jen says
You are so welcome, Karen! I am so happy you both loved this! Thanks for the great review, and good luck beating the heat!