Quick and Easy

Rotisserie Chicken Caesar Pasta Salad

May 24, 2024
4
7 Ratings
Photo by Food52
  • Prep time 40 minutes
  • Cook time 20 minutes
  • Serves 6 to 8 as a side dish
Author Notes

This is a summery, easy-prep pasta salad with all your favorites: rotisserie chicken, homemade Caesar dressing, ciabatta croutons, fusilli, and lots of freshly grated Parmesan. It comes together in just one big salad bowl, and can be made in advance to bring to the beach, on a picnic, or to have in the fridge to snack on whenever hunger strikes. Since it makes a big batch, it’s also perfect for summer BBQs and entertaining.

This Caesar dressing uses the traditional method of emulsifying olive oil, lemon juice, and egg yolks. I used to always fear breaking the emulsification, but using the tricks below will guarantee a nice, thick dressing.

Tips & Tricks
• To create a thick, flavorful base for the dressing, mince the garlic and anchovies separately, then combine them on the cutting board and mince and press them together into a paste (alternately, use a mortar and pestle).

• Use a damp kitchen towel to hold your bowl in place while whisking the olive oil into the salad dressing. Wrap it into a circle on the counter, then place the bowl at an angle on top

• Make the dressing a day or two in advance and store it in an airtight container in the fridge. (This recipe makes about 1 ½ cups of dressing. You can halve it if needed or store the leftovers in the fridge for later use—it will keep for up to a week).
Nea Arentzen

What You'll Need
Ingredients
  • FOR THE CAESAR DRESSING:
  • 4 garlic cloves, very finely minced (see headnote)
  • 4 anchovies, very finely minced
  • 3 egg yolks
  • 2 teaspoons Dijon mustard
  • 1/4 cup lemon juice
  • 1 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan
  • 1 1/2 teaspoons kosher salt
  • Freshly cracked black pepper to taste

  • FOR THE SALAD:
  • 10 ounces fusilli (about 4 cups)
  • Kosher salt to taste
  • 4 cups ciabatta, torn into 2-inch pieces
  • 4 cups romaine lettuce (about 1 head), chopped
  • 1 rotisserie chicken (about 1 cups), cut into 1-inch pieces
  • 1/4 cup shaved Parmesan, plus more for grating over top
  • Freshly ground black pepper to taste
Directions
  1. Make the pasta. Preheat the oven to 400ºF/200ºC. Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente according to the package (about 10 minutes). Drain the pasta, then toss with a light drizzle of oil and set it aside to cool.
  2. Make the dressing. While the pasta cooks and cools, in a large bowl, whisk to combine the minced garlic and anchovy (see tip in headnote), egg yolks, Dijon, and lemon juice. While continuously whisking, very slowly pour a thin stream of olive oil into the bowl. If you notice any olive oil that isn’t mixed in, pause and whisk it in until combined. Continue with the remaining olive oil until the dressing has reached a thick consistency. Stir in the Parmesan, then add the salt and season with a generous amount of black pepper. Spread the torn ciabatta out on a rimmed baking sheet and bake until golden brown, tossing halfway through, about 10 minutes.
  3. Make the salad. To the bowl with the Caesar dressing, add the cooled pasta, lettuce, rotisserie chicken, toasted ciabatta breadcrumbs, the shaved Parmesan, and a few grinds of black pepper. Toss until everything is evenly coated in the dressing. Chill the Caesar pasta salad in the fridge for about 30 minutes.
  4. Transfer it to a serving plate or bowl, then garnish with more grated Parmesan and black pepper before serving.

See what other Food52ers are saying.

  • Giselle Mottiez
    Giselle Mottiez
  • Julie Marie Olson
    Julie Marie Olson
  • Nea Arentzen
    Nea Arentzen
  • Erin McNicholas
    Erin McNicholas
Nea Arentzen

Recipe by: Nea Arentzen

Content creator & recipe developer

13 Reviews

Erin M. June 11, 2024
Super easy and a great summer lunch to bring to work :)
 
Nea A. June 12, 2024
❤️❤️
 
Robin June 8, 2024
I am pretty surprised you would advise keeping a salad dressing containing raw egg for a week….
 
Dana June 8, 2024
Well, the dressing is placed on the salad, and the salad is in the refrigerator most of the time, so it’s good. I ate this about 3 times in one week and never got sick, so I would say it’s fine.
 
Giselle M. June 3, 2024
So, are we preheating the oven to 400 degrees just for grins?
 
tansytansy June 3, 2024
It’s for toasting the croutons described at the end of step 2.
 
pneely June 3, 2024
Do you have copy editors? The heading for the dressing appears twice.
 
Nea A. June 3, 2024
Oops you're right, thank you for flagging! Just fixed!
 
Julie M. June 3, 2024
I was confused for a moment, both headings read Ceaser Dressing...one should just be Salad?
 
Nea A. June 4, 2024
Hi there! Yes that was my mistake, it's fixed now!
 
Dana May 26, 2024
This salad was SO GOOD!!! The dressing was phenomenal, and everything was perfect!!!! The only thing I added was a bag of peas (because it’s just not green enough for me!!!!). Thank you!!!!
 
Nea A. May 28, 2024
Yay that makes me so happy to hear Dana, thanks for the review!
 
Dana May 28, 2024
You’re welcome! It really was delicious!!!!