Effortless Chicken Caesar Pasta (Print Version)
# Ingredients:
→ Dressing
01 -
30 grams Parmesan cheese, grated nice and fine
02 -
1 teaspoon paste made from anchovies
03 -
2 teaspoons fresh garlic, chopped up
04 -
180 ml (3/4 cup) creamy mayonnaise
05 -
2 teaspoons Worcestershire sauce
06 -
2 tablespoons squeezed lemon juice
07 -
2 teaspoons Dijon style mustard
→ Pasta Salad
08 -
Parmesan for sprinkling on top
09 -
Croutons (toss in as many as you want, or skip them)
10 -
300 grams cooked chicken, either rotisserie and shredded or just chopped
11 -
2 heads Romaine lettuce, sliced into chunks (about 2.5 cm each)
12 -
225 grams dry rotini, penne or whatever short pasta you like
# Instructions:
01 -
Toss on the croutons if you want. Give your salad an extra shake of Parmesan. Now dig in! Or if you're not eating right away, cover it up and pop it in the fridge until you're ready.
02 -
Pile your lettuce and chicken right on top of the cooked noodles in your bowl. Pour the dressing over everything. Mix it up so all the good stuff gets covered.
03 -
Fill your big pot with water, add salt, and bring it to a rolling boil. Toss in the pasta and cook it for about 10 minutes, just until it feels kind of firm. Drain off the water really well, then dump the pasta into a big bowl.
04 -
Grab a medium-sized bowl. Add your mustard, lemon juice, Worcestershire, mayo, garlic, and anchovy paste. Stir hard so it gets smooth and blended. Throw in the Parmesan. Add a little black pepper—just about a quarter teaspoon. Let it hang out while you prep everything else.
# Notes:
01 -
Want to switch it up? Use cheese-stuffed tortellini as your pasta for a twist.