Sophie Harris, Senior Lifestyle Reporter, shares her go-to Caesar pasta salad that she brings to every summer gathering. The dish, which combines classic Caesar flavours with pasta, is always a hit and never leaves leftovers.
Why This Salad Works
The Caesar pasta salad delivers all the punchy flavours of a traditional Caesar salad but is more filling thanks to the pasta. It's remarkably adaptable, can be prepared in advance, and is straightforward to put together.
Ingredients
- 300g pasta
- Three sweet gem lettuces, chopped
- Eight rashers of streaky bacon
- Three cooked chicken breasts, shredded
- 70g Parmesan, finely grated or shaved
- Croutons
Dressing
- 120g mayonnaise
- 60g Greek yoghurt
- Two tablespoons of lemon juice
- One tablespoon of Dijon mustard
- One tablespoon of Worcestershire sauce
- One garlic clove, finely grated
- 40g Parmesan, finely grated
- Salt and black pepper, to taste
Method
Boil the pasta in salted water until al dente. Drain, rinse under cold water, and set aside. Fry the streaky bacon until crisp, then cool. Cook the chicken as per packet instructions; Harris uses seasoned chicken breasts or rotisserie chicken.
In a large bowl, whisk together mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and Parmesan. Add a splash of cold water if needed to achieve a thick, pourable texture. Season with salt and pepper to taste.
Combine cooled pasta with dressing, chicken, and bacon, tossing until evenly coated. Add chopped lettuce and most of the Parmesan, tossing again. Just before serving, gently fold in croutons to retain crunch. Finish with remaining Parmesan and black pepper.
Serve immediately or refrigerate for 20-30 minutes for a chilled version. If preparing in advance, store croutons separately and add just before serving.
