Best Caesar Pasta Salad Recipes

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
• Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
• Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CHICKEN CAESAR PASTA SALAD RECIPE BY TASTY

Steps:

• Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
• Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
• Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
• In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
• Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
• Enjoy!

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

LAYERED CAESAR, SHRIMP & PASTA SALAD

Steps:

• Mix dressing, mayo and garlic until blended.
• Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
• Add dressing mixture to salad just before serving; mix lightly.

PEPPERONI CAESAR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Combine mozzarella cheese, pepperoni, and broccoli in a large bowl; fold in pasta. Drizzle with Caesar salad dressing, tossing to combine. Refrigerate until serving.

SHRIMP CAESAR PASTA SALAD

Steps:

• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool.
• Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CAESAR'S PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
• For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
• For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

PEPPERONI CAESAR PASTA SALAD

Steps:

• Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli. Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving.

CAESAR PASTA PEPPERONI SALAD

Steps:

• Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Stir together Seasoning mix, oil and cold water in large bowl; set aside.
• Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, pepperoni, red bell pepper and mushrooms into seasoning mixture. Just before serving, stir in lettuce; toss with Croutons and Parmesan topping. Serve immediately.

CAESAR TUNA SALAD IN PASTA SHELLS

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• Mix tuna, tomatoes, green beans and olives in medium bowl. Mix mayonnaise, Caesar dressing and pepper; toss with tuna mixture.
• Spoon about 1/4 cup tuna mixture into each pasta shell. Arrange shells on lettuce leaves. Sprinkle with eggs.

CAFE LATTé CHICKEN CAESAR PASTA SALAD

Steps:

• Grill seasoned chicken breast until done.
• After pasta has been cooked and cooled toss the chicken, pasta, Romaine, onion, mushrooms and Parmesan cheese.
• Dressing: Using a hand mixer, combine the anchovy paste, garlic, wine vinegar, mustard, salt, pepper and lemon juice; blend together until garlic is pureed.
• Slowly drizzle in oils while still mixing.
• Pour over.
• salad and toss gently.
• Makes 8 to 10 servings.

CHICKEN CAESAR SALAD WITH GEMELLI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
• Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
• Add Caesar dressing just before serving.

CREAMY CAESAR SPINACH PASTA SALAD

Steps:

• Cook penne pasta in salted water until al dente. Drain and rinse in cool water.
• Meanwhile, dice tomatoes and bell pepper, and slice spinach into ribbons.
• Mix all ingredients together, only using half the caesar dressing. Salt and pepper to taste.
• Refrigerate overnight.
• Before serving, add more caesar dressing until desired consistency is reached.
• Serve cold.

CREAMY CHICKEN-PASTA CAESAR SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain.
• Stir together Seasoning mix, croutons, mayonnaise and milk in large bowl. Stir in pasta-vegetable mixture. Stir in chicken and pea pods.
• Spread salad onto serving platter. Place tomato wedges around salad. Refrigerate any remaining salad.

DELUXE CHICKEN CAESAR PASTA SALAD

Steps:

• Combine pasta and lettuce and hold on to cheese till everything else is done. Chicken: Preheat oven to 400F Marinate chicken in wine with ½ nature's seasoning, 1 garlic clove, lemon pepper, ½ thyme, ½ basil and ½ the oregano. When finished, combine remaining ingredients in a shallow dish. Coat the chicken pieces in the mixture. Pour onto greased baking sheet and bake for 40 minutes. Mushrooms: Heat oil in a wok; add garlic and other ingredients and sauté until mushrooms are tender. Take out chicken pieces and add to chicken/bread crumb mixture. Toss around and return to oven. Creamy Bacon Caesar Dressing: Bring milk, dressing and spices to a boil. Turn down to a simmer and add bacon bits. Simmer for about 20 minutes. Toss ingredients together when everything is ready. You can serve salad warm right away with baked chicken mixture or cool all ingredients and combine later. Make Healthier: ✔ Use whole grain pasta ✔ Use light parmesan cheese ✔ With chicken, just skip the breading part, only marinate and bake ✔ Use ½ as much bacon, bacon bits or skip bacon ✔ Use low-fat Caesar dressing ✔ Use skim milk

MARIE'S CAESAR CHICKEN PASTA SALAD

Steps:

• Mix all ingredients in a large bowl and toss gently to coat and combine. Serve immediately.

CHICKEN CAESAR PASTA SALAD

Steps:

• Combine all ingredients EXCEPT croutons in a large bowl.
• Refrigerate until ready to serve.
• Toss with croutons before serving.

CATELLI BISTRO KALE CAESAR PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add kale and bacon; toss well.
• Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

PANTRY CAESAR CHICKEN & ARTICHOKE PASTA SALAD

Steps:

• Gather and prep ingredients.
• Bring 2 to 3 quarts water to boiling; add about 1/2 to 1 teaspoon salt. Add the package of rotini pasta; return to boil, reduce heat to medium-high and gently boil pasta for 12 minutes, stirring occasionally to prevent sticking.
• While pasta is boiling, mix together 1 tablespoon water and the seasoning packet from the salad kit. Add 1/3 to 1/2 cup mayonnaise, stirring to blend well. Set aside.
• Drain cooked pasta (do not rinse if you want a warm salad, rinse with cold water for cold salad.)
• Add drained pasta to bowl with seasoned mayonnaise mixture; mix gently until pasta is evenly coated.
• Add chicken and artichokes, mixing gently until evenly coated with the mayonnaise mixture. Add more mayonnaise if needed, especially after refrigerating.
• Just before serving, lightly sprinkle with crushed seasoned croutons and grated parmesan cheese.