Chicken Caesar Pasta Salad (Lightened Up!)
This Chicken Caesar Pasta Salad combines the classic flavors of Caesar salad with hearty pasta, making it an easy, budget-friendly meal perfect for weeknight dinners or potlucks.
Ingredients
For the Pasta Salad
- 8 ounces dry farfalle pasta Can substitute with brown rice or gluten-free pasta if needed.
- 2 cups rotisserie chicken breast, chopped or shredded Skin and bones removed.
- 2 hearts romaine lettuce, chopped Chop into bite-size pieces.
- 1.5 cups cherry tomatoes, halved
- 1 cup garbanzo beans, drained and rinsed
- 1/4 cup Parmesan cheese, plus extra for serving
For the Dressing
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 clove garlic
- 2 fillets anchovy fillets
- 1/3 cup low-fat Greek yogurt
- 1/3 cup Parmesan cheese
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into a mini food processor. Process until smooth and creamy. Thin with a little water or olive oil if too thick.
- Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until tender. Drain and rinse under cold water to cool, then set aside.
Combine and Serve
- In a large mixing bowl, add the cooled pasta, chopped chicken, romaine lettuce, cherry tomatoes, and garbanzo beans.
- Drizzle the dressing over the salad and toss gently until everything is well combined and coated.
- Top with extra Parmesan cheese and a sprinkle of black pepper before serving.
Notes
For a creamier texture, increase the Greek yogurt in the dressing. Consider adding cucumbers or bell peppers for crunch. Use pre-cooked chicken to save time.