Caesar pasta salad

Ingredients

• 150 gshort pasta (such as pipe rigate)
• 150 glettuce (such as iceberg)
• 150 gsliced roast chicken
• 1 teaspoongyros seasoning (optional)
• 3seeded crackers (such as Wasa)
• 2 tablespoonsgrated Parmesan
• 80 gshaved Parmesan
• 1 clovegarlic
• 1egg
• 150 mlvegetable oil
• 1 tablespoonapple cider vinegar
• 1 tablespoonlemon juice
• 2 tablespoonsWorcestershire sauce
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Blend the dressing

   Put the egg, garlic clove with its central germ removed, oil, vinegar, lemon juice and Worcestershire sauce in a jug. Blend with a stick blender until the mixture has a mayonnaise-like consistency, then taste and season with salt and pepper.

2. 2

   Cook the pasta

   Cook the pasta in salted water according to the time suggested for its shape. Drain, rinse under cold running water, then drain thoroughly again.

3. 3

   Combine and chill

   Mix the pasta with the washed lettuce and sliced chicken. Add the seasoning, roughly crushed crackers, both kinds of Parmesan and the dressing; toss well and refrigerate until ready to serve.

What is Caesar pasta salad?

Caesar salad is associated with Mexican-American cuisine, while this version turns its familiar combination of lettuce, Parmesan and savoury dressing into a cold pasta meal. Roast chicken makes it more substantial, and seeded crackers bring a crisp finish.

The short pasta catches the dressing, while iceberg lettuce keeps some crunch. Chilling the assembled salad gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 24g protein, 39g carbs, 47g fat.

Pasta and crackers provide most of the carbohydrates, while the oil, egg and Parmesan contribute much of the fat. Chicken and Parmesan provide protein. Pair a serving with extra vegetables, or increase the lettuce in the salad for a fresher balance.

A quick Caesar-style dressing

Blend the egg, oil, garlic, vinegar, lemon and Worcestershire sauce until they form a thick, mayonnaise-like dressing. Keep the blender head submerged at first, then lift it gradually as the mixture thickens.

Taste before adding salt, since Parmesan and Worcestershire sauce already contribute savoury saltiness. Add pepper to suit your preference.

Choose pasta that holds its shape

Short shapes such as pipe rigate are a good fit because their ridges and curves hold onto dressing. Cook them for the time given on the packet, checking that they are tender but still hold their shape.

Rinsing the pasta under cold water stops it cooking further and cools it for the salad. Drain it well so that excess water does not dilute the dressing.

Keep the lettuce crisp

Wash and dry the lettuce before slicing or tearing it into manageable pieces. Iceberg is suggested here for its crisp texture, but the key is to avoid adding wet leaves.

The recipe combines the lettuce with the pasta before chilling. If you prefer the crackers at their crunchiest, crumble them in just before serving.

Balance the chicken and cheese

Slice the roast chicken into strips so it mixes evenly through the pasta. The optional gyros seasoning adds a different savoury note; leave it out for a more classic Caesar-inspired flavour.

Grated Parmesan disperses through the salad, while the shavings give you distinct salty, cheesy bites. Toss gently enough to keep the shavings and lettuce intact.

Chill and serve

Once everything is mixed, transfer the salad to the fridge until it is time to eat. The recipe does not specify a chilling duration, so allow enough time for it to become cold without leaving it out at room temperature.

Serve it as a complete lunch or supper, or alongside extra crisp lettuce or other vegetables. Add the crackers at the last moment if you want them to stay crunchy.

Recipe notes & tips

• Dry the washed lettuce well so it does not water down the dressing.
• Drain the pasta thoroughly after rinsing it with cold water.
• Remove the garlic clove’s central germ before blending, as directed.
• Taste the dressing before adding salt because the other ingredients are savoury.
• Crumble the crackers by hand into rough pieces rather than fine crumbs.
• For maximum crunch, add the crackers just before serving.

Variations

• Skip the seasoning: leave out the optional gyros seasoning for a simpler Caesar-style flavour.
• Use another short pasta: choose a similarly shaped pasta that can hold the dressing.
• Change the lettuce: use another crisp lettuce in place of iceberg.
• Add extra lemon: increase the lemon juice slightly for a brighter dressing.
• Keep it vegetarian: replace the roast chicken with extra lettuce and pasta.

Common mistakes to avoid

• Warm pasta: rinse it under cold running water before mixing so it cools promptly.
• Watery salad: drain the pasta thoroughly and dry the washed lettuce well.
• Thin dressing: blend the ingredients until they reach the mayonnaise-like texture described.
• Excess salt: taste the dressing first, then season cautiously.
• Soft crackers: add them close to serving time if you want to preserve their crunch.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. The crackers will soften as they sit; for the best texture, store them separately and add them when serving. Keep this egg-based dressing and salad chilled, and do not leave them at room temperature for extended periods.

Frequently asked questions