Chicken Caesar Pasta Salad
Pasta salad is one of my FAVOURITE ways to pack a lunch in the summer (and all the time really) - it’s convenient, it doesn’t require reheating and stays good in the fridge for days plus you can load whatever you want into it: protein, veggies, seeds, beans and everything in between. This Chicken Caesar Pasta Salad can be as low or high effort as you want it to be depending on the ingredients you choose, so it’s very customizable for the energy level you’re feeling this week.
Makes approximately 6 lunch-sized servings
Ingredients:
2 romaine hearts, washed and chopped
Low effort: sub a pre-chopped caesar salad bag
1 box of short-cut pasta
Higher protein option: sub in protein pasta (like the Catelli brand)
1 large or 2 small chicken breasts, cooked and shredded
Low effort: sub ½ a shredded rotisserie chicken or a package of the pre-shredded chicken usually found in the deli section
½ cup grated parmesan or parmesan petals
1 ½ - 2 cups Caesar dressing*
You may wish to add more dressing after the pasta salad sits in the fridge for a while as it tends to absorb the dressing
Steps:
Cook pasta according to box directions, aim for the al dente timing to avoid soggy noodles, drain and rinse with cold water to cool.
Combine all ingredients in a large bowl and mix well
Cover and refrigerate for at least 4 hours, ideally overnight.
Serve or pack for lunches - keeps in the fridge for 3-4 days. The lettuce will get softer throughout the week.