Caesar Pasta Salad combines tender pasta with parmesan, crispy bacon, juicy chicken, croutons, crunchy romaine and pre-made dressings. This salad makes a hearty dinner or a great meal prep option for work lunches.
This has been a caesar salad summer. From caesar wraps to crispy caesar sandwiches, this is the flavor of the season and we are here for it. In the latest viral caesar recipes, I’ve seen this delicious combination of fusing pasta salad with caesar salad. In all it’s simplicity, this just might be one of the best things you’ve eaten in a long time.
Caesar Pasta Salad
Heat waves are rampant across the country, and any recipe where we can avoid using our ovens is number #1 on my list. We’ll combine al dente pasta, like a rotini, fusilli, or bow tie, with all the classic caesar fixin’s, and romaine lettuce. Drizzle over a combination of ranch and caesar dressing and you’ll have a low maintenance, incredibly delicious and satisfying crunchy pasta salad.
Key Ingredients
When it comes to homemade recipes, it doesn’t get much easier than this chicken caesar pasta salad. Here is the short list of ingredients needed (be sure to review the recipe card below for measurements):
Chicken – tenderloins or chicken breasts work great.
Bacon – strips of bacon are diced up and cooked until crispy. What’s a caesar salad without it?
Pasta – any short pasta will work, fusilli, bow tie, rotini, etc.
Romaine – crunchy romaine leaves and hearts are chopped up at added.
Parmesan – freshly shredded or grated always has more flavor and no fillers.
Croutons – garlic and butter croutons or your favorite ones. We partially crush these so they are easier to eat.
Salad Supreme Seasoning – Perfect Pinch brand salad supreme seasoning is essential in this recipe!
Dressing – a combination of equal parts ranch dressing and caesar dressing.
Olive oil – just a few tablespoons for cooking the chicken.
Seasonings – your favorite poultry seasoning for grilled chicken; cajun, lemon pepper, etc.
How to Make Caesar Pasta Salad
Cook Chicken & Bacon
In a skillet over medium low, add in the diced bacon. Cooked until crispy on both sides, remove and place on a paper towel lined plate to absorb the grease. Remove most the bacon grease from the skillet, add 2 tablespoons olive oil and cook the chicken about 3-4 minutes per side until internal temp reaches 165 degrees.
Boil Noodles
Bring a large pot of salted water to a boil. Add in the pasta and cook to al dente according to package instructions. Strain pasta in a colander and rinse with cold water.
Toss it All Together
In a large bowl, add cooled pasta, chicken, bacon, parmesan, salad supreme seasoning, and dressing. I don’t advise adding in the croutons or romaine to the entire bowl if you plan to have leftovers, romaine will wilt in a few hours and croutons get mushy. I prefer to add these only to the portions I am serving. To serve, top with some extra parmesan and salad supreme seasoning.
Meal Prep Friendly
You’ll love how perfect this is for a work lunch. Here are some great tips for packing this up and keeping it fresh and crunchy like it was just made:
- I adore meal prep reusable plastic food containers for this recipe.
- Add in your desired portion of the prepare chicken caesar pasta salad ingredients together (minus the romaine lettuce and croutons). Sprinkle on salad supreme seasoning and extra parmesan.
- Place the romaine in a small ziplock bag.
- Use condiment cups to pack the croutons and extra dressings.
- When ready to eat, empty the romaine, extra dressing and croutons into the container. Place the lid on and shake until fully combined.
My Favorite Tools
Reusable Plastic Meal Prep Containers
Glass Food Meal Containers
Condiment Cups
I hope you enjoyed this recipe for this meal prep friendly chicken caesar pasta salad! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Caesar Pasta Salad
Ingredients
- 1.5 lbs chicken breasts or tenderloins, diced
- 2 tablespoons poultry seasoning like cajun, lemon pepper, etc.
- 8 strips bacon diced
- 1 lb. short pasta like rotini or fusilli
- 12 oz romaine lettuce chopped
- 1/2 cup parmesan freshly shredded (plus more for topping)
- 1/2 cup garlic butter croutons partially crushed
- 1 teaspoon salad supreme seasoning, or to taste Perfect Pinch brand
- 1/2 cup caesar dressing
- 1/3 cup ranch dressing
- 2 tablespoons olive oil
Optional Homemade Caesar Dressing
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 small garlic cloves chopped
- 2 tablespoons fresh squeezed lemon juice
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Season chicken pieces liberally on all sides with your desired seasoning, I use cajun or lemon pepper.
- In a skillet over medium low, add in the diced bacon. Cook until crispy on both sides, remove and place on a paper towel lined plate to absorb the grease. Remove most the bacon grease from the skillet.
- Add 2 tablespoons olive oil and cook the chicken about 3-4 minutes per side until internal temp reaches 165 degrees.
- Bring a large pot of salted water to a boil. Add in the pasta and cook to al dente according to package instructions. Strain pasta in a colander and rinse with cold water.
- In a large bowl, add cooled pasta, chicken, bacon, parmesan, salad supreme seasoning, and dressing. I don't advise adding in the croutons or romaine to the entire bowl if you plan to have leftovers, romaine will wilt in a few hours and croutons get mushy.
- To serve, top with some extra parmesan and salad supreme seasoning.
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