Ingredients
Equipment
Method
Cook and chill
- Cook penne or rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking (about 15 minutes total cook time).
- Combine pasta, grilled chicken breast, romaine lettuce, and cherry tomatoes in a large bowl, mixing gently to distribute everything evenly.
- Add Caesar dressing and toss until all pasta and greens are evenly coated.
- Sprinkle Parmesan cheese over the top, then season with salt and pepper and toss again so seasoning is evenly dispersed.
- Refrigerate the salad for at least 1 hour to set the flavor and chill the pasta (aim for 40°F/4°C or colder).
Finish and serve
- Top with croutons just before serving so they stay crunchy (no baking time needed).
- Serve with lemon wedges on the side for squeezing over each portion.
Notes
Pro tip: rinse the cooked pasta under cold water so it cools quickly and stays firm when chilled. Store covered in the refrigerator for up to 3 days; add croutons right before serving for best crunch. Freezing isn’t recommended because the romaine and croutons lose texture. For a lighter option, use low-fat Caesar dressing to reduce calories while keeping the same pasta-and-chicken salad format.
