Save One evening after a long shift, I opened the fridge to find leftover rotini, half a head of romaine, and some grilled chicken I'd meal-prepped on Sunday. I wasn't in the mood for anything complicated, but I also didn't want another sad desk salad. That's when I remembered the Caesar dressing my aunt used to make from scratch, tangy and rich with real anchovies. I tossed everything together, crumbled in some bacon I'd crisped up, and suddenly dinner felt like an event. This pasta salad has been my go-to ever since.
I made this for a potluck once, and my friend Sarah, who swears she doesn't like pasta salads, went back for thirds. She kept asking what was in the dressing, convinced I'd used some fancy store-bought brand. When I told her it was homemade with anchovies, she wrinkled her nose, then shrugged and grabbed another forkful. That's the magic of a good Caesar, it wins people over even when they think they won't like it.
Ingredients
- Rotini pasta: The spirals catch the dressing in every crevice, and they stay firm even after a day in the fridge.
- Chicken breasts: Grilling them with garlic powder and a little olive oil keeps them juicy and gives a subtle char that plays well with the creamy dressing.
- Bacon: I always cook it until it's just shy of burnt, that crispy, salty crunch is non-negotiable.
- Cherry tomatoes: Halved tomatoes add a burst of sweetness and acidity that cuts through the richness.
- Romaine lettuce: It holds its shape better than other greens and doesn't wilt into mush after tossing.
- Mayonnaise: The creamy base of the dressing, though Greek yogurt works if you want something lighter.
- Parmesan cheese: Use the real stuff, freshly grated, not the powdery kind in a can.
- Lemon juice: Freshly squeezed is brighter and more vibrant than bottled.
- Anchovies: They dissolve into the dressing and give it that unmistakable umami depth, if you skip them, it's still good, but it won't taste like Caesar.
- Croutons: Store-bought is fine, but if you have stale bread, toss cubes in olive oil and bake them until golden.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea. Cook the rotini until it has just a little bite left, then drain and rinse under cold water to stop the cooking.
- Grill the chicken:
- Rub the breasts with olive oil, garlic powder, salt, and pepper, then sear them over medium-high heat until they're golden and cooked through. Let them rest before slicing so the juices don't run out.
- Crisp the bacon:
- Cook it low and slow in a skillet until it's crackling and deep brown. Drain on paper towels, then crumble it once it cools.
- Make the dressing:
- Whisk together mayo, Parmesan, lemon juice, Dijon, Worcestershire, minced anchovies, garlic, and pepper. Add milk a tablespoon at a time until it's creamy but pourable.
- Toss everything together:
- Combine pasta, chicken, bacon, tomatoes, romaine, and onion in a big bowl. Pour the dressing over and toss until every piece is coated.
- Finish and serve:
- Top with shaved Parmesan, croutons, and a few cracks of black pepper. Serve it cold or let it sit at room temperature for ten minutes.
Save My brother once ate this straight out of the bowl while standing at the counter, fork in hand, still in his work boots. He looked up, mouth full, and said it tasted like the kind of thing you'd order at a restaurant and feel good about. Coming from someone who usually microwaves burritos, that was high praise. It's become the dish I bring when I want to show up and actually impress.
What to Do with Leftovers
This salad keeps for up to three days in an airtight container in the fridge. The pasta soaks up some of the dressing over time, so I like to make a little extra and drizzle it on before reheating. If the lettuce wilts, just toss in fresh greens before serving. I've also eaten it cold straight from the container at my desk more times than I'd like to admit, and it's always satisfying.
Swaps and Variations
If you're not into anchovies, leave them out, but add an extra teaspoon of Worcestershire for depth. I've used turkey bacon when I'm trying to lighten things up, and it still delivers that salty crunch. You can also swap the chicken for shrimp, grilled and peeled, or even canned tuna if you're in a pinch. Avocado, cucumbers, and shredded carrots all work beautifully if you want to sneak in more vegetables.
Serving Suggestions
I like to serve this with a chilled glass of Chardonnay or sparkling water with a wedge of lemon. It's hearty enough to stand on its own as a main dish, but it also pairs well with garlic bread or a simple arugula side salad. If you're bringing it to a gathering, transport the croutons separately and add them just before serving so they stay crunchy.
- Serve it family-style in a big wooden bowl for a casual dinner.
- Pack individual portions in mason jars for grab-and-go lunches.
- Pair it with iced tea or lemonade for a summer picnic vibe.
Save This pasta salad has saved me on busy nights and impressed guests on lazy Sundays. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels special.
Recipe FAQs
- → What type of pasta works best?
Rotini pasta holds the dressing well and adds a pleasant bite, making it an ideal choice for this dish.
- → How should the chicken be cooked?
Grilling or pan-searing the chicken with simple seasoning ensures juicy, well-flavored pieces that complement the salad perfectly.
- → Can anchovies be omitted?
Yes, omitting anchovies will yield a milder taste though they add a classic depth to the creamy dressing.
- → What are good substitutions for bacon?
Turkey bacon can be used for a lighter alternative while maintaining the smoky crunch desired in the salad.
- → How to thin the dressing if it's too thick?
Adding a splash of whole milk gradually can achieve a smoother, creamier consistency without overpowering flavors.