Caesar Pasta Salad Creamy (Print-Friendly Version)
Penne with rich Caesar dressing, chicken, parmesan, romaine, and croutons for a cool, satisfying side.
# What You’ll Need to Make This:
→ Dressing
01 -
240 ml mayonnaise
02 -
80 ml sour cream
03 -
1 large garlic clove, pressed
04 -
30 ml freshly squeezed lemon juice
05 -
2 anchovy fillets, finely minced
06 -
5 ml Worcestershire sauce
→ Pasta and Salad
07 -
450 g penne pasta, cooked until al dente and rinsed with cool water
08 -
6 large Romaine lettuce leaves, thinly sliced
09 -
230 g grape tomatoes
10 -
4 green onions, green parts sliced
11 -
50 g Parmesan cheese, finely shredded
12 -
2.5 ml ground black pepper
13 -
2 grilled chicken breasts, diced
14 -
180 g croutons
# How to Prepare:
01 -
In a small bowl, combine mayonnaise, sour cream, garlic, lemon juice, anchovies, and Worcestershire sauce. Stir until smooth.
02 -
Toss half of the dressing with the cooked, cooled penne pasta. Cover and refrigerate for 30 minutes to allow flavors to develop.
03 -
Add Romaine lettuce, grape tomatoes, green onions, Parmesan cheese, black pepper, diced grilled chicken, and croutons to the chilled pasta.
04 -
Gently mix in the remaining dressing. Toss until all components are evenly coated and serve immediately.
# Extra Tips:
01 -
Salting pasta water generously enhances flavor; use at least 15 g salt per litre.
02 -
If omitting anchovies, consider doubling the Worcestershire sauce for additional umami.