Grilled Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad combines juicy grilled chicken, tender pasta, crisp romaine, and a creamy homemade Caesar dressing for the ultimate quick lunch or dinner. If you’re looking for an easy pasta salad that doubles as a complete meal, this is it—keep reading for my tips to make it perfect every time.
This recipe is perfect for quick weeknight dinners, BBQs, meal prep lunches, or as a crowd-pleasing side dish for gatherings and potlucks.
Looking for more easy pasta salad recipes? Try my BLT Pasta Salad for a classic twist or this Mexican Street Corn Pasta Salad for a bold, creamy bite.
Quick Recipe Highlights
- Ready in: 40 minutes (includes marinating)
- Serves: 4-6
- Best for: Lunches, dinners, BBQ sides
- Main ingredients: Chicken, pasta, homemade Caesar dressing
Can’t decide between a chicken Caesar salad and a hearty pasta? This recipe is both! With juicy marinated grilled chicken, tender pasta, and a caesar dressing, this is the perfect side dish that also doubles as a main course!
For another amazing chicken dish, try my Air Fryer Chicken Cutlets! And for even more salads without lettuce, try my Chopped Vegetable Salad for a classic side dish or this Summer Corn Salad when you want something seasonal and refreshing.
Why You’ll love it
- Uses simple, everyday ingredients: No fancy shopping trips required—just easy, fresh staples.
- Easy to make: Eliminate the time for the chicken to marinate and this easy pasta salad is ready in 20 minutes!
- Packed with familiar flavors: With your choice of toppings, the grilled chicken and caesar dressing channel a classic salad in a pasta dish.
- Great for meal prep: This chicken caesar pasta salad recipe is also perfect for meal-prep lunches. Just keep the lettuce separate so it stays crisp.
Chicken Caesar Pasta Salad Ingredients
- Homemade dressing – The homemade caesar dressing is made with egg yolks, Dijon, Worcestershire, champagne vinegar, olive oil, lemon juice, honey, anchovy paste, garlic, Parmesan, and salt and black pepper to taste.
- Pasta – I use gamelli pasta for this recipe because I like the way it holds the dressing in between all the little twists!
- Chicken – I like to use chicken breast for this recipe.
- Marinade – garlic, balsamic vinegar, olive oil, brown sugar, parsley, salt, and pepper makes a delicious yet simple marinade for the chicken.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Variations
- Low-carb option: Swap pasta for zucchini noodles or hearts of palm pasta.
- Make it vegetarian: Skip the chicken and add chickpeas for protein.
Substitutions/Additions
- Protein swaps: Use rotisserie chicken or leftover grilled chicken to save time. Grilled shrimp or salmon are delicious alternatives for a lighter twist.
- No champagne vinegar? Swap it for white wine vinegar for a similar bright, tangy flavor, or simply omit it if needed—the dressing will still be delicious.
- Pasta options: Any short pasta works well—try rotini, penne, or bowtie if you don’t have gamelli. Whole wheat or chickpea pasta adds extra fiber and protein.
- Anchovy substitute: If you’re not a fan of anchovies, add extra Worcestershire sauce for umami flavor without the fishiness. I find using the paste is less intimidating than using a whole anchovy, so I hope you’ll give it a try for that authentic Caesar dressing flavor!
- Extra mix-ins: Cherry tomatoes, sliced cucumbers, or roasted red peppers add freshness and color. Crumbled bacon or avocado chunks are also great additions. You can also swap the croutons for Cheez-Itz!
How to Make This Chicken Caesar Pasta Salad Recipe (Step-by-Step)
Step 1: Cook chicken. Make the marinade and marinate chicken for 20 minutes, then grill over medium-high heat for 6 minutes per side.
Step 2: Cook pasta. Cook the pasta to al dente according to package directions. Drain, spread out on a baking sheet, drizzle lightly with oil, and toss to coat.
Step 3: Make dressing. Combine all of the dressing ingredients in a small bowl. An immersion blender or whisk is good for this
Step 4: Make pasta salad. Combine diced grilled chicken, lettuce, cooked pasta, and dressing in a bowl. Top with tomatoes, bacon bits, avocado, and croutons.
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Grilled Chicken Caesar Pasta Salad
Ingredients
For the Dressing
- 2 egg yolks or ¾ cup mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon champagne vinegar
- 1 cup olive oil
- 1 lemon juice and zest
- ½ teaspoon honey
- 3 teaspoons anchovy paste or 3 anchovy filets, minced
- 3 garlic gloves grated
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
For the Caesar Pasta Salad
- 8 ounces gamelli pasta
- 4 cups chopped romaine lettuce
- 1 cup shaved Parmesan plus more for serving
- 1, 5 ounce bag caesar style croutons roughly chopped
- Salt and pepper to taste
Grilled Chicken
- 3 cloves garlic finely chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons brown sugar
- 1 tablespoon fresh chopped parsley
- 4 6-8 ounces boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- tomatoes, avocado, bacon optional mix-ins
Instructions
- In a medium bowl, whisk garlic, vinegar, oil, brown sugar, parsley, salt, and pepper. Reserve ¼ cup of the marinade for grilling.3 cloves garlic, 1/4 cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon fresh chopped parsley, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add the chicken to the bowl with the marinade and toss to combine. Cover the bowl and refrigerate at least 20 minutes or overnight.4 6-8 ounces boneless, skinless chicken breasts
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Once cooked, drain and spread the pasta out on a large baking sheet. Drizzle a little olive oil over top and allow the pasta to cool. This will keep it from sticking, getting soggy, and better than rinsing off the starch!8 ounces gamelli pasta, 3 tablespoons extra-virgin olive oil
- Preheat the grill to medium-high heat for 5 minutes. Grill the marinated chicken, basting with the reserved marinade, for 6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F. Once cooked, remove from the grill and let the chicken rest before slicing into 1-inch pieces. (See notes for oven instructions)
- In a medium bowl, whisk together the egg yolks, Dijon mustard, Worcestershire sauce, champagne vinegar, olive oil, lemon juice and zest, honey, anchovy paste, grated garlic, grated Parmesan cheese, salt, and pepper until well combined. Set aside. I like to use an immersion blender for this.2 egg yolks, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon champagne vinegar, 1 cup olive oil, 1 lemon, ½ teaspoon honey, 3 teaspoons anchovy paste, 3 garlic gloves, 1 cup freshly grated Parmesan cheese, Salt and pepper
- In a large serving bowl, add the chopped romaine lettuce. Toss with ¼ of the Caesar dressing. Add the cooled pasta and grilled chicken to the bowl, then toss with the remaining dressing (reserve some for serving on the side). Gently fold in the shaved Parmesan and croutons. Add salt and pepper to taste.4 cups chopped romaine lettuce, 1 cup shaved Parmesan, 1, 5 ounce bag caesar style croutons, Salt and pepper to taste
- Finish with fresh cracked black pepper on top and enjoy! It’s best to serve this pasta salad right away so the lettuce and croutons don’t get soggy.
Notes
- Preheat the oven to 400°F. Place the marinated chicken breasts on a baking sheet lined with parchment paper or aluminum foil.
- Bake for 25-30 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before slicing it into 1-inch pieces.
- Champagne vinegar in the dressing is optional, I think it gives a really nice and unique “what’s that?” flavor, but if you don’t have it, you can skip it.
- For a fun twist, swap croutons with 2 cups of Cheez-Its – half crushed, half whole.
- The dressing recipe makes 2 cups, so cut it in half if you don’t want leftovers – though I like serving the extra on the side!
- Don’t overdress it. Toss with a portion of the dressing first, then add more as needed to prevent a soggy pasta salad.
- To prepare it ahead of time, prep all the components separately and store in the fridge, then toss together right before serving for the freshest texture. The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Nutrition
First-Time Tips
- Cool pasta completely: Prevents sogginess and keeps the salad fresh.
- Don’t overdress: Start with half the dressing and add more as needed.
- Use freshly grated Parmesan: For the best texture and flavor in your dressing.
More Easy Pasta Salad Recipes
Looking for more easy pasta salad recipes? Try my Mediterranean Pasta Salad for fresh, herby flavors or this Dill Pickle Pasta Salad if you love a tangy crunch.
Recipe FAQs
I recommend marinated for at least 20 minutes, but you can let the chicken marinate overnight for even stronger flavor and juicier chicken.
I recommend storing the components separately if possible. The dressing and pasta can both be prepared ahead of time and stored in the fridge for 2 to 3 days. If you have an assembled salad, it should last a day or so in the fridge but it might get soggy.
Traditional Caesar dressing includes anchovies or anchovy paste for that deep umami flavor. However, if you’re not a fan, you can leave it out or replace it with extra Worcestershire sauce to keep the savory taste.
Use a meat thermometer to check for an internal temperature of at least 165 degrees.
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