Chicken Caesar Pasta Salad

Ingredients

• 2 cups rotini (227 g)
• 2 cups chopped rotisserie chicken (280 g)
• 4 cups chopped romaine (190 g)
• 1 cup Caesar dressing, divided (240 g)
• 1/2 cup grated Parmesan (50 g)
• 1 cup cherry tomatoes (150 g)
• 1/2 cup sliced cucumber (75 g)
• 1/4 cup sliced red onion (30 g)
• 1 cup garlic croutons (45 g)
• 2 tablespoons lemon juice (30 g)
• 1 tablespoon olive oil (14 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Cook pasta. Bring a large pot of salted water to a boil. Add rotini and cook until just tender, following package timing. Reserve 1/4 cup pasta water, drain well, and spread on a sheet pan. Cool five minutes.
2. Dress pasta. Transfer warm pasta to a large bowl. Add 1/2 cup dressing, olive oil, lemon juice, and pepper, then toss until coated. Add reserved water one tablespoon at a time only if dressing seems too thick to cling evenly.
3. Prep vegetables. Chop romaine into bite-sized pieces. Halve tomatoes, slice cucumber, and thinly slice onion. Pat washed vegetables dry with clean towels; surface water thins dressing and makes the salad watery.
4. Combine salad. Add chicken, Parmesan, tomatoes, cucumber, and onion to the dressed pasta. Fold gently with a wide spoon until evenly distributed. Cover and refrigerate 20 minutes, giving the pasta time to absorb dressing while vegetables remain crisp.
5. Add lettuce. Fold in romaine just before serving. Taste, then add remaining dressing as needed for a creamy coating. Stir from the bottom upward so lettuce stays crisp and rotini keeps its shape.
6. Finish portions. Divide among four bowls or lunch containers. Top with croutons and extra Parmesan, if desired. Pack croutons separately for lunches and add immediately before eating. Offer lemon wedges and black pepper for a sharper Caesar flavor.

Notes

• Rotisserie chicken keeps preparation short, though any chilled cooked chicken works. Mix white and dark meat when available.
• Dressing brands vary in salt and thickness. Reserve some, then stir it in before serving if chilled pasta seems dry.
• For lunches, pack croutons separately and add immediately before eating. Refrigerate salad within two hours and use within four days.

Nutrition Facts