Chicken Caesar Pasta Salad
A flavorful pasta salad featuring rotisserie chicken, fusilli, and a scratch-made dressing, topped with crispy croutons, makes an ideal weeknight meal.
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Instructions
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Start boiling a large pot of salted water.
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Cook 8 ounces fusilli in the boiling water until al dente; drain and cool for at least 5 minutes.
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For the dressing, combine 3 chopped anchovies, 3 minced garlic cloves, and 1/2 teaspoon salt on a cutting board, processing until a paste forms, then transfer to a measuring cup.
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Whisk 1 lemon's zest, 3 tablespoons lemon juice, 1 egg yolk, and 2 teaspoons Dijon mustard into the paste.
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Gradually whisk in 5 tablespoons olive oil until emulsified, then blend in 3 tablespoons grated Parmigiano-Reggiano until smooth.
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For croutons, heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 cubed sourdough slices and cook, turning once, for about 2 minutes per side until golden; season with salt and set aside.
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In a large bowl, combine the cooled pasta, 3 cups shredded rotisserie chicken, 4 cups chopped romaine hearts, and the Caesar dressing; toss. Add the reserved croutons, toss again, and serve garnished with more Parmigiano-Reggiano and black pepper.