Save There's something about the smell of chicken hitting a hot pan that signals the kitchen is about to get busy in the best way. I developed this pasta salad one summer when I had leftover grilled chicken and an odd assortment of things in my fridge—a head of romaine, some bacon I'd cooked for breakfast, and the usual pantry staples. What started as improvisation became something I found myself making constantly, especially when people were coming over and I needed something that felt impressive but didn't require much thinking.
I made this for a picnic last spring, and honestly, watching people go back for thirds told me everything I needed to know. My friend Mark, who's picky about salads, actually asked for the recipe—that's when I knew it was something special worth documenting properly.
Ingredients
- Rotini pasta, 12 oz: The spiral shape catches and holds the dressing in every corner, so you get creamy flavor in every bite instead of just on the surface.
- Boneless, skinless chicken breasts, 2: Pound them slightly thinner if you want them to cook faster and stay juicy; I learned that the hard way after serving a few dry versions.
- Olive oil, 1 tbsp: Rub it directly on the chicken before seasoning so the spices stick and the exterior gets that golden sear.
- Garlic powder, 1/2 tsp: This goes on the chicken itself, not just in the dressing, which keeps the flavor from being one-dimensional.
- Salt and black pepper: Season the chicken generously—this is where most people skimp and regret it.
- Bacon, 4 slices: Cook it until it's truly crispy, almost burnt at the edges; soggy bacon is just grease without purpose.
- Cherry tomatoes, 1 cup, halved: The acid from these balances the richness of the Caesar dressing beautifully.
- Romaine lettuce, 2 cups, chopped: Don't use iceberg or whatever's cheap; romaine actually has texture and character.
- Red onion, 1/4 cup, thinly sliced: Optional but recommended because it adds a sharp bite that wakes up the whole salad.
- Mayonnaise, 1/2 cup: Use real mayo, not the light stuff; the fat is what makes this creamy and worth eating.
- Grated Parmesan, 1/4 cup: Fresh grated is sharper and better than pre-packaged, and it actually dissolves into the dressing instead of sitting there like dust.
- Lemon juice, 2 tbsp: Fresh squeezed if possible; bottled tastes flat and defeated.
- Dijon mustard, 2 tsp: This adds a subtle sharpness that keeps the dressing from being one-note mayo.
- Worcestershire sauce, 1 tsp: A tiny bit of umami that makes people ask what's in here.
- Anchovy fillets, 2 minced (or 1 tsp paste): I know they sound weird, but they're the secret ingredient that makes the dressing taste like actual Caesar dressing, not just mayo with cheese.
- Garlic clove, 1, minced: Fresh garlic in the dressing layer, plus the powder on the chicken, creates depth without being overwhelming.
- Whole milk, 2-3 tbsp: Add it slowly so you can get the dressing to exactly the consistency you prefer; there's no one right answer.
- Shaved Parmesan, 1/4 cup, for topping: Use a vegetable peeler to make delicate shards that look intentional and taste better than chunks.
- Croutons, 1/2 cup: Buy decent ones or make your own; stale, flavorless croutons will ruin the whole thing.
Instructions
- Get the pasta ready:
- Boil salted water like you're making it for the ocean, then cook the rotini until it's just barely al dente—it should have a tiny bit of resistance when you bite it. Drain it, rinse with cold water so it stops cooking, and set it aside to cool completely.
- Cook the chicken right:
- While pasta boils, rub your chicken breasts with olive oil and all the seasonings, then get your pan screaming hot before they hit it. Cook 6 to 7 minutes per side until the internal temperature hits 165°F; let them rest for 5 minutes before slicing into bite-sized pieces so they stay juicy.
- Make the bacon crispy:
- Cook it low and slow in a skillet until it's truly crunchy, then transfer it to paper towels so it doesn't get soggy. Once it's cool enough to handle, crumble it into small, crunchy pieces.
- Build the Caesar dressing:
- In a bowl, whisk mayo, Parmesan, lemon juice, Dijon, Worcestershire, anchovies, minced garlic, and pepper until smooth. Add milk a splash at a time until you get a dressing that's creamy but still coats the back of a spoon.
- Combine everything:
- In your largest bowl, toss together the cooled pasta, chicken, bacon, tomatoes, lettuce, and red onion. Pour the dressing over everything and gently toss until every piece of pasta is coated and glistening.
- Finish and serve:
- Top with shaved Parmesan, croutons, and a grind of fresh black pepper. Serve it chilled, or if you've made it a few hours ahead, let it come to room temperature for about 15 minutes before serving.
Save I made this for my mom's book club gathering once, and someone actually asked me to bring it to the next three events. That's when I realized this wasn't just a lunch thing—it's the kind of salad that makes people feel taken care of.
Why This Works as a Main Dish
Most pasta salads are side dishes that taste like cardboard, but this one has grilled chicken and bacon, which means it's a complete meal. The protein keeps you full, the vegetables give you something to crunch on, and the creamy dressing ties it all together so well that you don't miss bread or butter. It's hearty enough for dinner but light enough that you won't feel weighed down afterward.
The Dressing Makes All the Difference
This is where most people cut corners and end up with a disappointing salad. The dressing here is made from scratch because bottled Caesar dressing tastes like chemicals and regret, and I've tasted enough of both. Building it yourself takes five minutes and tastes infinitely better—you control how much anchovy flavor, how much acid from the lemon, and exactly how creamy it is.
Make It Your Own
The beauty of this salad is that it's flexible without losing its identity. Swap the chicken for shrimp or turkey if that's what you have, throw in some avocado or cucumber for extra freshness, or use Greek yogurt instead of mayo if you want something a little lighter. The core—pasta, protein, Caesar dressing, fresh vegetables—stays the same, but you can dress it up however feels right to you.
- Add grilled vegetables like zucchini or bell peppers for color and a slightly smoky note.
- Make it ahead and pack it in a container for lunch the next day; it actually gets better as flavors meld.
- Double the dressing recipe if you like everything seriously creamy, or halve it if you prefer a lighter coat.
Save This salad has become one of those recipes I reach for without thinking because I know it will be good. Serve it chilled or at room temperature, and watch people come back for seconds.
Recipe Questions & Answers
- → How should I cook the chicken for best flavor?
Grill or pan-sear the chicken breasts seasoned with olive oil, garlic powder, salt, and pepper. Cook 6–7 minutes per side until fully done, then let rest before slicing.
- → Can I prepare this dish ahead of time?
Yes, prepare the pasta, chicken, dressing, and toppings separately, then combine before serving to maintain texture and freshness.
- → What alternatives exist to mayonnaise in the dressing?
Greek yogurt works well for a lighter dressing while keeping a creamy texture with similar tanginess.
- → Is it necessary to use anchovies in the dressing?
Anchovies add a classic umami depth, but they can be omitted for a milder dressing without losing creaminess.
- → How can I add more crunch to this pasta salad?
Include croutons or crispy bacon bits and finish with shaved Parmesan and freshly ground black pepper for texture contrast.
- → What sides complement this pasta salad?
Light white wine like Chardonnay or sparkling water with lemon pairs nicely, balancing the dish's richness.