Ensalada de pasta con pollo César

Ingredientes

• 1 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons anchovy paste
• zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1 tablespoon garlic, (minced)
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 (16-ounce) box mini penne, (this pasta shape is my fav)
• 1 (10-ounce) container grape tomatoes, (cut in half)
• 1/2 cup red onion, (chopped)
• 3 grilled chicken breasts, (chopped into bite-sized pieces )
• 1 cup Parmesan, (shredded )
• 1 pound bacon, (cooked and crumbled)
• 2 cups romaine, (sliced into 1/4 ribbons)

Preparación

1. 1

   Whisk together all the dressing ingredients in a small mixing bowl until well combined and smooth.

2. 2

   Cook the pasta (16 ounces) according to package instructions, just until al dente. Rinse pasta and drain well.

3. 3

   Gently toss together all the salad ingredients, except the romaine, in a large serving bowl. Add dressing and toss until evenly coated. Cover and refrigerated for a minimum of 4-6 hours, or overnight, for best flavor.

4. 4

   When ready to serve, adjust the seasoning, gently mix in romaine (2 cups), and add more milk (a few Tablespoons at a time) as needed to freshen and loosen up the dressing.