Save I threw this together on a Sunday afternoon when I had leftover rotini and a craving for something both filling and fresh. The idea of merging pasta salad with Caesar flavors felt a little unconventional at first, but once I tossed in the warm grilled chicken and crispy bacon, I knew I was onto something. It's become my go-to whenever I need a dish that works just as well straight from the fridge as it does on the table within the hour. There's something about the creamy dressing clinging to every spiral that makes it impossible to stop at one bowl.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli because it looked too polished to be homemade. That compliment stuck with me, especially since the whole thing came together in less than an hour. I remember standing at the counter, whisking the dressing and sneaking tastes until it had just the right tangy punch. My neighbor still asks me to bring it every summer, and I never mind because it's one of those recipes that feels generous without being fussy.
Ingredients
- Rotini pasta: The spirals catch and hold the creamy dressing better than any other shape I've tried, and they stay firm even after a day in the fridge.
- Chicken breasts: Grilling them with just olive oil, garlic powder, salt, and pepper keeps the flavor clean and lets the Caesar dressing shine.
- Bacon: I cook it until it's shatteringly crisp, then crumble it by hand so you get little salty bursts in every bite.
- Cherry tomatoes: Halving them releases just enough juice to brighten the richness without making the salad soggy.
- Romaine lettuce: Chopped romaine adds that essential crunch and a hint of bitterness that balances the creamy dressing.
- Red onion: Thinly sliced and optional, but it brings a sharp, peppery note that I find hard to skip.
- Mayonnaise: The base of the dressing, giving it that thick, luxurious texture that coats every ingredient.
- Parmesan cheese: Grated into the dressing and shaved on top, it layers in that nutty, salty depth that makes Caesar taste like Caesar.
- Lemon juice: Freshly squeezed is best, it cuts through the richness and wakes up all the other flavors.
- Dijon mustard: Just two teaspoons add a subtle tang and help emulsify the dressing into something silky.
- Worcestershire sauce: A teaspoon brings umami and a hint of sweetness that rounds out the garlic and lemon.
- Anchovy fillets: I know they sound intimidating, but mincing them into the dressing gives it that authentic Caesar backbone without tasting fishy.
- Garlic clove: Minced fresh, not jarred, because the pungency mellows beautifully once it's whisked into the mayo.
- Whole milk: A couple tablespoons thin the dressing just enough to make tossing effortless.
- Croutons: Store-bought or homemade, they add that final crunch that makes every forkful feel complete.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the rotini, and cook until al dente, usually around 10 minutes. Drain and rinse under cold water to stop the cooking and cool it down for the salad.
- Grill the chicken:
- While the pasta bubbles away, heat your grill pan or skillet over medium-high, rub the chicken with olive oil, garlic powder, salt, and pepper, then sear for 6 to 7 minutes per side until the juices run clear. Let it rest for five minutes before slicing into bite-sized pieces so it stays juicy.
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat, flipping occasionally, until it's deeply golden and crisp. Transfer to a paper towel to drain, then crumble it once it's cool enough to handle.
- Make the dressing:
- In a large bowl, whisk together the mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, minced anchovies, garlic, and black pepper until smooth. Gradually add milk, a tablespoon at a time, whisking until the dressing is creamy and pourable.
- Combine everything:
- Toss the cooled pasta, sliced chicken, bacon bits, halved tomatoes, chopped romaine, and red onion (if using) in a large salad bowl. Pour the Caesar dressing over the top and toss gently until every piece is glossy and coated.
- Finish and serve:
- Scatter shaved Parmesan, croutons, and a few grinds of black pepper over the salad. Serve it chilled or at room temperature, depending on your mood and the weather.
Save I made this for my sister's birthday picnic last spring, and she told me it reminded her of our favorite lunch spot from college, except better because it had bacon. We sat on a blanket in the park, forks clinking against plastic bowls, and she kept going back for seconds. It's funny how a simple pasta salad can carry so much more than just flavor, it holds conversations, laughter, and the kind of easy comfort that makes you want to linger at the table a little longer.
Storage and Meal Prep
This salad holds up beautifully in the fridge for up to three days, which makes it ideal for meal prep or make-ahead lunches. I portion it into airtight containers right after tossing, and the dressing actually melds into the pasta overnight, deepening the flavor. Just give it a quick stir before serving and add the croutons at the last minute so they stay crunchy. If you're planning to serve it at a gathering, keep it chilled until the last possible moment to preserve the crisp lettuce and bright tomatoes.
Swaps and Variations
I've swapped Greek yogurt for half the mayonnaise when I want something a little lighter, and the tang works surprisingly well with the Parmesan and lemon. You can also use rotisserie chicken to cut down on cooking time, or try turkey bacon if you prefer a leaner option. For extra vegetables, diced cucumber or sliced avocado bring freshness and creaminess without overwhelming the Caesar profile. If you're feeding someone who doesn't eat meat, grilled chickpeas or white beans make a satisfying protein substitute that still feels hearty.
Serving Suggestions
I like to serve this alongside a simple green salad or a basket of warm garlic bread for a full meal that feels special without requiring a lot of effort. It pairs beautifully with a chilled Chardonnay or even sparkling water with a lemon wedge if you want to keep things light. When I bring it to a cookout, I set out extra Parmesan and croutons in small bowls so everyone can customize their portion.
- Add a sprinkle of red pepper flakes for a gentle kick of heat.
- Toss in some blanched asparagus or snap peas for a spring twist.
- Drizzle a little extra lemon juice over each serving to brighten it up just before eating.
Save This pasta salad has become one of those recipes I turn to when I want something reliable, delicious, and just a little bit indulgent. I hope it finds a spot in your kitchen the way it has in mine.
Recipe FAQs
- → How do I cook the chicken for best flavor?
Season chicken breasts with olive oil, garlic powder, salt, and pepper, then grill or pan-sear over medium-high heat for 6–7 minutes per side until fully cooked. Let rest before slicing.
- → Can I prepare the pasta ahead of time?
Yes, cook the rotini until al dente, rinse with cold water, and refrigerate. Add it to the salad just before serving to maintain texture.
- → Is there a lighter alternative to the dressing base?
Greek yogurt can replace mayonnaise in the dressing for a lighter, tangy option without sacrificing creaminess.
- → What can I substitute for bacon if needed?
Turkey bacon or omit altogether for a leaner dish while preserving some smoky flavor.
- → How do anchovies affect the dressing?
Anchovies contribute a classic, savory depth to the dressing. They can be omitted for a milder taste but are recommended for authentic flavor.