Save There's something about assembling a Caesar pasta salad that makes me feel like I'm actually organized in the kitchen. I discovered this version on a sweltering afternoon when I had chicken thawing, leftover bacon calling my name, and a fridge full of salad greens I needed to use before they wilted. The combination just clicked—creamy, substantial, and somehow both summery and satisfying no matter the season.
I made this for a potluck once and watched someone go back for thirds—something that rarely happens with salad. What sold them, I think, was that it genuinely tastes better the next day when the flavors have settled into the pasta. Since then, it's become my go-to dish for gatherings where I want people to remember what I brought.
Ingredients
- Rotini pasta (12 oz): The shape holds the dressing better than straight spaghetti; I always run it under cold water after cooking so it stays separate and doesn't clump.
- Chicken breasts (2, boneless and skinless): Getting them to the same thickness before cooking means they'll finish at the same time; I use a meat mallet gently to even them out.
- Bacon (4 slices): Those crispy bits are what make people ask for the recipe, so don't skip them or use bacon bits from a jar.
- Cherry tomatoes (1 cup, halved): The smaller ones burst with sweetness and won't make the salad watery like regular tomato slices.
- Romaine lettuce (2 cups, chopped): It stays crisp longer than softer greens and actually holds up to the creamy dressing without getting soggy.
- Red onion (1/4 cup, optional): A thin slice adds a sharp note that cuts through all that richness; I learned to soak mine in cold water for ten minutes to soften the bite.
- Mayonnaise (1/2 cup): This is your dressing base, so use real mayo, not a light version that'll taste flat.
- Parmesan cheese (1/4 cup grated, plus shavings for topping): Freshly grated makes a difference in how well it emulsifies into the dressing.
- Lemon juice (2 tbsp): Fresh is non-negotiable; bottled tastes tinny and misses that brightness the dish needs.
- Dijon mustard (2 tsp): It adds a gentle tang and helps bind the dressing without overpowering anything.
- Worcestershire sauce (1 tsp): Just enough umami to make you wonder what that secret ingredient is.
- Anchovy fillets (2, minced, or 1 tsp paste): I know they sound intimidating, but they dissolve into the dressing and give it that classic Caesar depth; leave them out if you absolutely must, but try it with them once.
- Garlic (1 clove, minced): Raw garlic in dressing is sharper than cooked, so use a light hand if you're sensitive to it.
- Whole milk (2–3 tbsp): Adds creaminess without making the dressing taste heavy; add it slowly until the consistency feels right to you.
- Croutons (1/2 cup): Homemade are best, but good store-bought ones work if you add them right before serving so they stay crunchy.
Instructions
- Cook the pasta until it's just tender:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Add rotini and stir occasionally, cooking until al dente according to the package, usually around 9 to 11 minutes. Drain it in a colander, then rinse under cold running water to stop it from cooking further and to wash away excess starch.
- Grill the chicken with confidence:
- Pat your chicken breasts dry with paper towels, then rub all over with olive oil, garlic powder, salt, and pepper. Heat a grill pan or heavy skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Sear the chicken for 6 to 7 minutes per side until golden and cooked through to 165°F, then let it rest for 5 minutes before slicing into bite-sized pieces.
- Crisp up the bacon until it shatters:
- Cook bacon in a skillet over medium heat, turning occasionally, until it's deeply golden and crispy, around 8 to 10 minutes depending on thickness. Transfer to paper towels to drain, then crumble it into small pieces once it's cool enough to handle.
- Build a dressing that tastes alive:
- Whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, and minced garlic in a large bowl. Season with black pepper, then add milk a tablespoon at a time, whisking until the dressing is creamy but still coats a spoon—it should not be thin or runny.
- Bring everything together in one bowl:
- Combine the cooled pasta, sliced chicken, crumbled bacon, halved cherry tomatoes, chopped romaine, and red onion slices in a large bowl. Pour the dressing over everything and toss thoroughly with salad tongs or your hands until every piece is coated and glossy.
- Top it right before you serve:
- Scatter shaved or grated Parmesan over the salad, add the croutons, and finish with a generous twist of freshly ground black pepper. Serve it chilled or at room temperature—it's delicious either way, though I prefer it after an hour in the fridge.
Save The best part about this salad is that it became the thing my sister requests for her birthday dinner—not cake, not a fancy entrée, but this. That's when I knew it had crossed from a recipe I liked to something that actually meant something.
The Caesar Dressing Secret
I used to think a proper Caesar dressing was too fussy, but once I understood that it's just a few pantry staples whisked together, everything changed. The key is letting the flavors sit in the dressing for at least five minutes before using it—the garlic mellows slightly and the anchovy flavor melds into something almost sweet. Taste it on your finger as you go; dressing is so personal that what tastes perfect to me might need more lemon or less salt in your kitchen.
Making It Your Own
The beauty of a composed salad like this is that you can pivot it without losing the soul of the dish. I've made it with turkey bacon when chicken felt too obvious, and I've added avocado slices when I wanted something richer. The framework stays strong enough to hold changes, which is why I've made this so many times and it never feels repetitive.
Storage and Timing Tips
If you're meal prepping, keep the pasta, chicken, and dressing in separate containers and assemble when you're ready to eat. The romaine will wilt if it sits in dressing all day, and the croutons will soften—these elements are best added at the last moment for the textures that make the dish sing. Some nights I've assembled half the salad, eaten my portion, and left the other half un-dressed in the fridge for my partner to customize the next day.
- Store the Caesar dressing in a glass jar where you can see how much you have left and grab it easily.
- Chicken and bacon keep for three to four days in an airtight container, ready to be turned into this or tossed over something else entirely.
- Cook the pasta right before serving if you can, but if you're preparing ahead, toss it lightly with a tiny bit of olive oil to prevent sticking.
Save This salad has become my answer to the question 'what should I make?' on nights when I want something that feels put-together but doesn't ask much of me. It's proof that simple combinations of good ingredients, treated with a little care, turn into something people actually want to eat.
Recipe FAQ
- → What type of pasta works best?
Rotini is ideal for holding the creamy dressing, but other short pastas like fusilli or penne work well.
- → How do I cook the chicken for best flavor?
Grill or pan-sear boneless, skinless chicken breasts with olive oil and seasonings until cooked through, then slice thinly.
- → Can I substitute bacon with other proteins?
Yes, turkey bacon or pancetta can be used for alternative smoky flavors.
- → Is it necessary to use anchovies in the dressing?
Anchovies add traditional depth, but you may omit them for a milder taste without losing creaminess.
- → What are good serving suggestions?
Serve chilled or room temperature, and pair with chilled white wine or sparkling lemon water for a refreshing meal.