Chicken Caesar Pasta Salad
The cookout side or make-ahead lunch you'll come back to again and again. It's chicken salad, pasta salad, and Caesar salad all in one.
- 8 oz. medium shell pasta
- Kosher salt
- 6 oil-packed anchovy fillets
- 2 garlic cloves
- 1 oz. Parmesan, finely grated (about ½ cup), plus more shaved for serving
- ⅓ cup extra-virgin olive oil
- 2 Tbsp. mayonnaise
- 2 Tbsp. white wine vinegar
- 2 Tbsp. fresh lemon juice, plus more for drizzling
- 1 tsp. freshly ground pepper, plus more
- 3 heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large
- 1 cup shredded skinless rotisserie chicken breast
- Cook 8 oz. medium shell pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain well and let cool in colander (about 20 minutes).
- Meanwhile, purée 6 oil-packed anchovy fillets, 2 garlic cloves, 1 oz. Parmesan, finely grated (about ½ cup), ⅓ cup extra-virgin olive oil, 2 Tbsp. mayonnaise, 2 Tbsp. white wine vinegar, 2 Tbsp. fresh lemon juice, and 1 tsp. freshly ground pepper in a blender until smooth and creamy. Season dressing with kosher salt. (Alternatively you can finely chop anchovies and garlic, then whisk with remaining ingredients in a medium bowl to make the dressing.)
- Place 3 heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large, in a large bowl. Drizzle lightly with lemon juice, add a small pinch of salt, and season with pepper. Toss leaves gently to coat.
- Add 1 cup shredded skinless rotisserie chicken breast and reserved pasta to lettuce and drizzle dressing over. Using your hands, gently toss to combine.
- Transfer salad to a platter and top with shaved Parmesan.
Components 8 oz. medium shell pasta Kosher salt 6 oil-packed anchovy fillets 2 garlic cloves 1 oz. Drain well and let cool in colander (about 20 minutes).
Meanwhile, purée 6 oil-packed anchovy fillets, 2 garlic cloves, 1 oz. Parmesan, finely grated (about ½ cup), ⅓ cup extra-virgin olive oil, 2 Tbsp. mayonnaise, 2 Tbsp. white wine vinegar, 2 Tbsp. fresh lemon juice, and 1 tsp. freshly ground pepper in a blender until smooth and creamy.
In a large bowl, season dressing with kosher salt. (Alternatively you can finely chop anchovies and garlic, then whisk with remaining ingredients in a medium bowl to make the dressing.) Place 3 heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large. Drizzle lightly with lemon juice, add a small pinch of salt, and season with pepper.
Add 1 cup shredded skinless rotisserie chicken breast and reserved pasta to lettuce and drizzle dressing over. Transfer salad to a platter and top with shaved Parmesan.
