Caesar Pasta Salad
- Chloë's Kitchen
- Oct 27, 2020
- 2 min read
Hi everyone! This twist on a much loved classic is SO good! And completely perfect for this 4th of July weekend as a side dish! The dressing is so simple but tangy and flavorful and is dairy free for those lactose intolerant people. Mayo can be easily switched out for veganaise if you are also vegan, along with no chicken, and it's still absolutely delish. This is what you will need to recreate it bellow:
1 large chicken breast
6 large leaves of Romaine lettuce
1/2 a box of fusilli pasta, cooked al dente
1/2 a packet of croutons, whatever your preference of crouton Parmesan shavings (you can also leave this out)
For the dressing:
3/4 cup of mayo
2 tsp of anchovy paste
Juice of 1/2 a lemon
2 tsp Worcestershire sauce
1 clove garlic, crushed
1 tsp Dijon mustard
Maldon Salt/ cracker black pepper to taste
1/4 cup Parmesan, freshly grated (optional)
Cooked the fusilli pasta per the box directions. I like to cook it to the minimum it says on the box so it is al dente. Cook one chicken breast in your cast iron skillet with just olive oil, salt and pepper plus some flashes of Worcestershire sauce. Cook the chicken for about 6 minutes on each side but this depends on the thickness of the breast. I like to sear either side and then cover it with a lid to make sure it cooks thoroughly without drying out as the steam that gets trapped under the lid will help make it tender.
Next, tear up some washed Romaine Lettuce. Add the pasta, chicken breast, cut in to chunky squares, lettuce and croutons in to a large bowl with your parmesan.
To make the dressing, pop all the ingredients together in a small bowl and whisk until combined. Now pour this over the pasta and enjoy! You can also make this without chicken for a vegetarian and with veganaise for a vegan dish.
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