This Chicken Caesar Pasta Salad is everything you love about the classic Caesar—creamy, tangy, savory—tossed with pasta and loaded up with juicy rotisserie chicken, crispy bacon, and fresh veggies. It’s hearty enough to serve as a main dish but light enough for a summer lunch. Plus, it comes together in under 30 minutes with just a few store-bought shortcuts.
I love pasta salad during the summer months. It makes for the best quick lunch and a great side dish for BBQs! My Chicken Pesto Pasta Salad is the perfect quick and easy meal prep recipe or potluck dish. It’s loaded with tender pasta, juicy chicken breast, creamy mozzarella pearls, and a rainbow of fresh veggies.
Another appetizing pasta salad recipe is my Healthy Italian Pasta Salad. This dish is flavorful, packed with fresh veggies, and protein-rich. It’s made with a homemade Italian dressing, so it’s healthier than creamy, mayo-based recipes.
My personal favorite is my Pesto Orzo Salad recipe! This cold pasta salad is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese. The best part is that it takes less than 30 minutes to make!
Table of Contents
Why You’ll Love This Recipe
- No Oven Required: Use rotisserie chicken and cooked bacon to keep it quick and easy.
- Perfect for Meal Prep: This pasta salad keeps well in the fridge for a few days.
- Balanced and Satisfying: Protein, pasta, veggies, and crunch in every bite.
- Crowd-Friendly: Great for BBQs, potlucks, or make-ahead lunches.
Ingredients & Substitutions
- Caesar Dressing: Use a high-quality store-bought dressing for convenience or your favorite homemade recipe. Look for one that’s creamy, garlicky, and tangy. My two favorites are Bolthouse Farms Creamy Caesar Yogurt Dressing or Litehouse Caesar!
- Lemons: Fresh lemon juice and zest add brightness and balance the richness of the dressing. Bottled juice won’t have the same flavor or aroma.
- Parmigiano Reggiano: Finely grate some into the dressing and cube the rest for added texture. Regular Parmesan cheese or Pecorino Romano can be used in a pinch.
- Fresh Cracked Pepper: Adds just the right amount of heat. Use freshly ground for the best flavor.
- Short-Cut Pasta: Rotini, penne, fusilli, or farfalle all work well. Choose something with ridges to hold the dressing.
- Bacon: Cooked until crisp and crumbled for smoky flavor and crunch. Turkey bacon or pancetta are great alternatives.
- Cooked Chicken Breast: Rotisserie chicken keeps things quick and easy. Grilled or baked chicken breast works too. You can also sub in grilled chicken thighs.
- Parmigiano Reggiano Cubes: These little nuggets of cheese add a nice bite. Swap for cubed aged cheddar or shaved parmesan if preferred.
- Cherry Tomatoes: Quartered for sweetness and color. Grape tomatoes or diced Roma tomatoes can be used instead.
- Cucumber: Adds freshness and crunch. English or Persian cucumbers work best—no need to peel.
- Romaine Lettuce: Shredded and added just before serving to keep it crisp. You can also try kale or baby arugula for a different flavor.
- Croutons: Use homemade Air Fryer Croutons or your favorite store-bought brand. Garlic or parmesan croutons are especially tasty.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Caesar Pasta Salad
Quick Overview
- Make dressing.
- Toss salad.
Step by Step Instructions
Quick Tip From Bri
Toss everything together except the romaine and croutons if you’re prepping ahead. This keeps the lettuce crisp and the croutons crunchy.
- Make the Dressing: In a small mixing bowl, whisk together the Caesar dressing, lemon zest, lemon juice, and finely grated Parmigiano Reggiano. Add fresh cracked black pepper to taste.
- Toss the Salad: Add the cooled pasta, bacon, chicken, parmesan cubes, tomatoes, cucumbers, and dressing to a large bowl. Toss everything together until evenly coated in the dressing. Add salt to taste if needed. Right before serving, top each portion with shredded romaine and a few croutons.
Recipe Serving Suggestions
While this Chicken Caesar Pasta Salad can be served as a quick lunch or light dinner, these are some yummy sides that I would pair with this dish:
- Garlic Bread Rolls: These rolls are soft, buttery, and infused with rosemary and garlic.
- Cream Cheese Stuffed Mushrooms: The filling has two kinds of cheese, Worcestershire, fresh garlic, and spices.
- Bacon Zucchini Fritters: These fritters are loaded with veggies and super crispy.
Expert Tips
- Salt the Pasta Water: It’s the only chance to season the pasta itself, so be generous.
- Prep Pasta and Bacon Before: Prepare the pasta and bacon before starting, so it can have time to cool!
- Chop Everything Uniformly: Bite-sized pieces make it easier to scoop up a little of everything in each forkful.
- Make it Ahead. Prep the salad and store it in the fridge, but keep the romaine and croutons separate until serving.
Most Common Mistakes
- Overcooking the Pasta: Slightly undercook it so it holds up well once dressed—no mushy noodles here.
- Using Warm Ingredients: Warm chicken or pasta will wilt the veggies and thin out the dressing. Everything should be cool.
- Tossing Lettuce & Croutons Before Serving: This will make them soggy, especially when eating leftovers.
- Skipping the Lemon: The zest and juice brighten the dressing and cut through the richness—don’t leave it out!
Additions & Variations
- Add Avocado: Avocado adds creaminess and healthy fats.
- Use Grilled Chicken Thighs: The grilled chicken adds a smoky twist.
- Swap in Kale: Use kale instead of romaine for a heartier bite.
- Drizzle with Balsamic Glaze: This will give a sweet contrast.
More Summer Recipes
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Chicken Caesar Pasta Salad Recipe
Ingredients
- 3/4 cup good quality caesar dressing
- 2 lemons, zested & juiced
- 1 ounce (about 1/3 cup) finely grated parmigiano reggiano
- fresh cracked pepper
- 10 ounces short cut pasta, boiled & cooled
- 5-6 slices bacon, cooked & crumbled
- 2 1/2 cups diced cooked chicken breast (rotisserie)
- 3 ounces parmigiano reggiano, cut into small cubes
- 1 cup quartered cherry tomatoes
- 1 cup half-moon cucumber slices
- romaine shredded, for garnish
- store-bought or homemade air fryer croutons, for garnish
Instructions
- Make the Dressing: In a small mixing bowl, whisk together the Caesar dressing, lemon zest, lemon juice, and finely grated Parmigiano Reggiano. Add fresh cracked black pepper to taste.3/4 cup good quality caesar dressing, 2 lemons,, 1 ounce (about 1/3 cup) finely grated parmigiano reggiano, fresh cracked pepper
- Toss the Salad: Add the cooled pasta, bacon, chicken, parmesan cubes, tomatoes, cucumbers, and dressing to a large bowl. Toss everything together until evenly coated in the dressing. Add salt to taste if needed. Right before serving, top each portion with shredded romaine and a few croutons.10 ounces short cut pasta,, 5-6 slices bacon,, 2 1/2 cups diced cooked chicken breast, 3 ounces parmigiano reggiano,, 1 cup quartered cherry tomatoes, 1 cup half-moon cucumber slices, romaine shredded,, store-bought or homemade air fryer croutons,
Notes
- Salt the Pasta Water: It’s the only chance to season the pasta itself, so be generous.
- Prep Pasta and Bacon Before: Prepare the pasta and bacon before starting, so it can have time to cool!
- Don’t Skip the Lemon: The zest and juice brighten the dressing and cut through the richness—don’t leave it out!
- Make it Ahead. Prep the salad and store it in the fridge, but keep the romaine and croutons separate until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
