Save I threw this together on a Sunday when the fridge was half-empty and I had leftover rotini from taco night. My friend had mentioned craving Caesar salad, but I wanted something more filling, something that could actually count as dinner. The moment I tossed warm pasta with cold romaine and that garlicky dressing, I knew I'd stumbled onto something better than the sum of its parts. It's been my go-to ever since for potlucks, meal prep Mondays, and those nights when cooking feels like too much but ordering in feels like giving up.
I brought this to a backyard gathering last summer and watched it disappear faster than the burgers. My cousin, who usually picks at pasta salads, went back for seconds and asked if I'd bottled the dressing. I hadn't, but I should have, because three people texted me that week asking for the recipe. There's something about the way the crispy bacon mingles with the creamy Caesar that makes people forget they're eating leftovers from a bowl.
Ingredients
- Rotini pasta: The spirals catch the dressing in every crevice, and they hold up better than penne when you store this overnight.
- Chicken breasts: I season them simply so the Caesar flavor stays front and center, and resting them after cooking keeps them juicy instead of rubbery.
- Bacon: Don't skip this, the rendered fat adds a subtle richness even after you drain it, and crispy bits beat store-bought bacon bits every time.
- Cherry tomatoes: Halving them releases just enough juice to brighten the whole dish without making it soggy.
- Romaine lettuce: Chopped into bite-sized pieces, it stays crisp and adds that essential Caesar crunch.
- Red onion: Optional, but a few thin slices give a sharp bite that cuts through the creaminess.
- Mayonnaise: The base of the dressing, use full-fat for the richest texture or swap in Greek yogurt if you want to lighten it up.
- Parmesan cheese: Freshly grated melts into the dressing better than the pre-shredded stuff, which can taste dusty.
- Lemon juice: Brightens everything and keeps the dressing from feeling too heavy.
- Dijon mustard: Adds a subtle tang and helps emulsify the dressing so it clings to the pasta.
- Worcestershire sauce: A few drops deepen the umami without making it taste like steak sauce.
- Anchovy fillets: They dissolve into the dressing and give it that classic Caesar funk, if you skip them it's still good but not quite the same.
- Garlic clove: Minced fine so you get flavor in every spoonful, not a harsh bite in random forkfuls.
- Whole milk: Thins the dressing to a pourable consistency, you can also use pasta water if you want to skip dairy here.
- Croutons: Store-bought is fine, but if you have stale bread, toss cubes in olive oil and bake them for ten minutes.
Instructions
- Boil the pasta:
- Cook the rotini in well-salted water until it has just a little bite left, then drain and rinse under cold water to stop the cooking. This keeps it from turning mushy when you toss it with the dressing later.
- Grill the chicken:
- Rub the breasts with olive oil and seasonings, then sear them over medium-high heat until the internal temp hits 165 degrees. Let them rest before slicing so the juices don't run all over your cutting board.
- Crisp the bacon:
- Cook it low and slow in a skillet until it's golden and crunchy, then drain on paper towels. Once it cools, crumble it into bits that will scatter evenly through the salad.
- Whisk the dressing:
- Combine mayo, Parmesan, lemon juice, mustard, Worcestershire, anchovies, garlic, and pepper in a bowl, then add milk a tablespoon at a time until it's creamy but pourable. Taste it and adjust the lemon or garlic if it needs more punch.
- Assemble the salad:
- Toss pasta, chicken, bacon, tomatoes, romaine, and onion in a large bowl, then pour the dressing over and mix until every piece is coated. Don't be shy with the dressing, the pasta will soak it up as it sits.
- Finish and serve:
- Top with shaved Parmesan, croutons, and a few cracks of black pepper. Serve it right away or chill it for an hour to let the flavors meld.
Save The first time I packed this for lunch, a coworker leaned over and asked if I'd ordered takeout. When I told her I'd made it the night before, she looked at me like I'd revealed a magic trick. It's become my quiet weekday flex, the dish that makes people think you have your life together even when you absolutely don't.
Make It Your Own
I've swapped grilled chicken for rotisserie chicken when I'm too tired to cook, and I've added avocado when I have one that's perfectly ripe. Sometimes I throw in cucumbers for extra crunch or use turkey bacon when I'm trying to keep things a little lighter. The bones of this recipe are forgiving, so trust your instinges and use what you have.
Storing and Serving
This keeps in the fridge for up to three days, though the lettuce will soften after the first night. If you're meal prepping, store the dressing separately and toss it together right before you eat. I've also served this at room temperature at picnics, and it holds up beautifully as long as you keep it out of direct sun.
What to Serve Alongside
On its own, this is a complete meal, but I've paired it with garlic bread when I'm feeding a crowd or a simple cucumber salad when I want something crisp and cool. A chilled white wine or sparkling water with lemon rounds it out nicely without competing for attention.
- Add a handful of arugula for a peppery bite that plays well with the Caesar dressing.
- Toss in some chickpeas if you want to stretch it further or make it vegetarian.
- Drizzle a little extra lemon juice over the top just before serving to wake up the flavors.
Save This is the kind of dish that makes you look like you planned ahead even when you didn't. It's forgiving, it's filling, and it always gets compliments.
Recipe FAQs
- → Can I use another type of pasta?
Yes, rotini is ideal for holding the dressing, but penne or fusilli work well too.
- → How do I grill the chicken for best flavor?
Rub chicken breasts with olive oil, garlic powder, salt, and pepper, then grill or pan-sear over medium-high heat until cooked through and juicy.
- → Is it necessary to use anchovies in the dressing?
Anchovies add a classic depth to the dressing, but you can omit them for a milder taste.
- → How can I make the salad lighter?
Swap mayonnaise for Greek yogurt in the dressing and consider turkey bacon as a leaner alternative.
- → What are good serving suggestions?
This hearty salad pairs nicely with chilled Chardonnay or sparkling water with lemon for a refreshing complement.