Classic Caesar Salad coupled with pasta – what’s not to love? Chicken, crispy bacon, crunchy romaine lettuce and pasta tossed in a creamy and tangy homemade caesar dressing and topped off with a scattering of garlic herb breadcrumbs. The perfect pasta salad for any occasion.
Caesar Pasta Salad
Caesar Salad is a classic for a reason. Chicken and crispy bacon are typically additions to Caesar salad, but as a self-confessed pasta addict I felt the need to add some pasta to my Caesar salad.
This Caesar Pasta Salad really does have everything – tender pan-fried chicken, crispy, salt bacon, crunchy romaine lettuce, perfectly al-dente pasta and crumbly garlic and herb croutons, all tossed in a creamy, tangy homemade Caesar dressing.
Easy Homemade Caesar Dressing
This deliciously creamy and tangy Caesar dressing is so easy to whipe up. Simply add all the ingredients to a blender or food processor and blitz until smooth. You can paly around with the ratio of mayo and yoghurt – more yoghurt and less mayo will make an even tangier and lighter dressing. Sometimes I skip the mayonnaise altogether and just use yoghurt.
- ⅓ cup Mayonnaise
- 2 tbsp Greek yoghurt
- ¼ cup grated Parmesan cheese
- 2 tbsp Lemon Juice
- 1 tsp Worcestershire Sauce
- 1 tbsp Dijon mustard
- 2 garlic cloves
- ¼ tsp each salt and black pepper
- 1 tbsp capers
Ingredients
- Chicken – I use pan fried chicken breast in the recipe, but you can also use leftover roast chicken or rotisserie chicken.
- Bacon – I love oven-cooked crispy bacon. See my tips below for making the best crispy bacon, or cook however you prefer.
- Lettuce – Romaine is classic for Caesar salad, but feel free to use whatever lettuce you prefer.
- Pasta – I use this Riccioli which is like a loose spiral shape, but any short pasta will work.
- Parmesan – grated, to garnish.
- Garlic Herb Breadcrumbs – made by toasting breadcrumbs and stirring in garlic powder and dried herbs.
- Caesar Dressing – my easy homemade Caesar dressing recipe is included in the recipe card below, or you can use your favourite Caesar dressing.
Tips for the Best Crispy Bacon
How do you get bacon perfectly crispy? My secret is to oven cook your bacon rashers! Simply line a baking tray or cookie sheet with some greaseproof or baking paper (don’t use foil) and lay out your streaky bacon rashers (this wont work as well with back bacon).
Then place the tray in the middle of a COLD oven, turn the heat to 200c/180fan/400f/gas 6 and cook the bacon for about 20-25 minutes, or until your desired crispness. That’s it! Perfect crispy bacon every time.
Serving and Storing
Chicken Bacon Caesar Pasta Salad makes a great meal on its own. I love making a batch for lunches through the week as it travels well.
Caesar Pasta Salad makes a great side dish – serve it up for summer picnics, potlucks or BBQs.
This pasta salad will store in the fridge for up to 3 days. If making in advance I would recommend keeping the dressing and breadcrumbs separate until ready to serve.
Some great Caesar Pasta Salad variations:
- Use Kale or spinach in place of lettuce.
- Add some extra veg like tomatoes or diced bell pepper.
- Use chopped up crispy coated chicken instead of the chicken breast – try these buffalo chicken tenders.
More Pasta Salad Recipes:
- Chicken Bacon Ranch Pasta Salad
- Mediterranean Tuna Pasta Salad
- Chicken and Sweetcorn Pasta Salad
- BLT Pasta Salad
- Smoked Mackerel Pasta Salad
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Chicken Bacon Caesar Pasta Salad
Equipment
- Pasta Pot
- Large Mixing Bowl
Ingredients
- 1 Chicken Breast - or 1 cup shredded chicken
- 6 rashers Streaky Bacon
- 250 grams Pasta - (½ lb)
- 1 head Romaine Lettuce - chopped
- ¼ cup Parmesan cheese - to garnish
- â…“ cup Breadcrumbs
- 1 tsp butter
- 1 tsp garlic powder - divided – half each for breadcrumbs and chicken
- 1 tsp dried parsley
- 1 tbsp oil - for frying the chicken
Caesar Dressing (or use ½ cup of your favourite prepared Caesar Dressing)
- â…“ cup Mayonnaise - about 75g/2.6oz
- 2 tbsp Greek Yoghurt
- ¼ cup Parmesan Cheese, finely grated
- 2 tbsp Lemon Juice
- 1 tsp Worcestershire Sauce
- 1 tbsp Dijon mustard
- 2 Garlic Cloves
- ¼ tsp each salt and black pepper
- 1 tbsp capers
Instructions
- To cook the crispy bacon, line a baking tray or cookie sheet with greaseproof or baking paper and lay out the rashers. Place in a cold oven and turn the heat to 200c/180fan/400f/gas 6 and cook the bacon for about 20-25 minutes, or until your desired crispness. Alternatively, cook in a pan on the stove if preferred. Once cooked, allow to cool then dice.
- Melt the butter in a frying pan or skillet over medium heat then add the breadcrumbs and stir for 2-3 minutes until toasted and golden. Stir in 1/2 teaspoon garlic powder, the dried parsley and a ¼ teaspoon each of salt and pepper then transfer to a bowl to cool.
- Wipe the pan clean then add the oil. Slice the chicken breast horizontally to make 2 thinner cutlets and season generously with ½ tsp garlic powder and salt and pepper. Add the chicken to the hot pan and fry for 4-5 minutes each side, or until golden and cooked through. Remove and set aside to cool before chopping into bite-sized pieces.
- Meanwhile, cook the pasta according to packet instructions in a large pot of salted water. Drain and rinse with cold water to cool.
- To make the dressing, combine all the ingredients in a blender or food processor and blitz until smooth.
- To assemble the salad, add the chopped chicken, bacon and lettuce to a large bowl with the pasta. Pour over the dressing and stir well to combine. Sprinkle over the breadcrumbs and additional grated parmesan to serve.
Nutrition
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