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Meet your new favorite summer pasta salad! This incredible Pesto Chicken Caesar Pasta Salad features pesto-grilled chicken, crisp romaine, toasty Panko, and al dente pasta tossed in a pesto-infused Caesar dressing.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Why You’ll Love this Caesar Pasta Salad
- Ultimate Crowd Pleaser. This fan-favorite pasta salad combines the key ingredients of chicken caesar salad—juicy chicken, crisp greens, salty Parmesan, and creamy Caesar dressing—with the addition of vibrant pesto and toasted Panko breadcrumbs (in lieu of croutons!). Between its flavor-packed ingredients and pleasing contrast of textures, it will be the star of any cookout or potluck.
- High Protein. To make a lighter, yet oh-so-satisfying Caesar dressing that’s higher in protein, we’re using a combination of Greek yogurt and mayonnaise. This pasta salad is nourishing and filling enough to enjoy as a stand alone weekday lunch.
- Versatile. Feel free to toss in some fresh tomatoes (or sun-dried tomatoes) for brightness, crispy prosciutto or bacon for extra richness, or olives for a briny bite.
Now typically I believe a classic Caesar dressing has the perfect flavor profile: salty, garlicky, and lemony with a burst of umami.
But now that is summer is approaching and I’m tempted to add pesto to anything and everything, I had to try adding a scoop to Caesar dressing.
The result: phenomenal! The herbaceous, garlicky goodness of pesto made the dressing even MORE crave-worthy.
As with all of my pesto recipes (Pesto Chicken and Orzo, Sheet Pan Pesto Gnocchi, and Pesto Salmon), I use DeLallo Pesto. It’s truly the best tasting jarred pesto with the highest quality, freshest ingredients.
And if you’re craving more pasta salads this summer, also check out my reader-favorite Italian Pasta Salad and latest Chipotle Pasta Salad.
The Ingredients
- Pasta: While just about any short-cut shape pasta will work, I love using DeLallo Shellbows (Lumache). The curved, tubular shape (basically a shell-elbow hybrid) is excellent at catching and absorbing creamier sauces and dressings. All DeLallo pasta is made with the highest quality durum wheat, and you can truly taste the difference.
- Chicken: Boneless, skinless chicken breasts add a great source of lean protein.
- Pesto: For the purest pesto flavor that’s just as delicious as homemade, DeLallo Simply Pesto is my go-to. It’s made in Italy with fresh, simple ingredients like handpicked basil leaves, olive oil and pine nuts along with classic Italian cheeses, Parmigiano-Reggiano and Pecorino Romano. Our pantry stays stocked with DeLallo pesto, which can instantly elevate pasta, dressings, dips, and marinades.
- EVOO: Use a good quality olive oil (I adore this Private Reserve Extra-Virgin Olive Oil) for the purest olive flavor.
- Romaine: Traditional and hearty enough to stand up to the other ingredients and maintain its texture.
- Parmigiano-Reggiano: Nutty, salty, and perfectly suited for Caesar dressing.
- Panko: In place of classic croutons, I love adding toasted Panko for extra richness and crunch.
- Greek Yogurt: Plain, full-fat Greek yogurt stands in for some of the mayo, adding extra protein, calcium, and top-notch creaminess.
- Mayo: I use avocado oil mayonnaise for a more favorable fat profile.
- Anchovies: Anchovy fillets (or anchovy paste—either will work) give the dressing its captivating, savory quality and provide essential saltiness.
- Garlic: Make sure to finely mince (or grate) your garlic to ensure it thoroughly infuses the dressing.
- Lemon: Fresh lemon juice is a must! The brightness and acidity really elevate the dressing.
- Worcestershire: For an extra jolt of umami.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Substitution Tip
If you’d like to make the Caesar dressing without anchovies, I have yet to find a substitute that can truly capture the Caesar salad essence. However, if you’re set on swapping them out, try adding an extra teaspoon of Worcestershire sauce or 1 Tablespoon of minced capers.
The Directions
First, boil pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
Step 1: Prepare chicken by patting it dry with a paper towel, and seasoning it lightly with salt and black pepper. Toss chicken in olive oil and pesto, ensuring it’s evenly coated on both sides.
Step 2: Sauté chicken in a large skillet or grill pan (or outdoor grill) until the juices run clear and internal temperature registers 165ºF. Set aside to rest.
Step 3: Prepare dressing by combining all Pesto Caesar Dressing ingredients in a medium mixing bowl. Taste and adjust seasonings as needed.
Step 4: Assemble Chicken Caesar Pasta Salad by combining pasta, romaine, chicken, romaine, toasty panko, and fresh basil.
Step 5: Add dressing, toss well to combine, and garnish with extra grated Parmesan and fresh basil, if desired.
Recipe Variations
- Use a Different Protein. In place of the chicken, this chicken Caesar pasta salad is also DELICIOUS with crispy prosciutto!
- To make crispy prosciutto, bake thin slices of prosciutto at 400ºF for 9 to 12 minutes, until they begin to shrivel and crisp. Let cool for 5 to 10 minutes before crumbling into pieces.
- Alternatively, you can crisp prosciutto pieces on the stovetop in a pan. Cook over medium-high heat for 1 to 2 minutes per side, until crisp.
- Add Extra Veggies. In addition to the romaine, this salad is also delicious with sliced cherry tomatoes, sun-dried tomatoes, and/or thinly sliced red onion.
- Make Gluten Free. To make this pasta salad gluten free, I suggest using DeLallo Gluten Free Fusilli Pasta, which is made with Non GMO whole-grain brown rice flour. You can also use a gluten free panko, or swap the breadcrumbs for pine nuts.
Make-Ahead and Storage Tips
- Make-Ahead. The Pesto Caesar Dressing can be prepared 1 to 2 days ahead. Cover and store in the refrigerator until ready to use. You can also begin marinating the chicken in pesto up to 24 hours in advance.
- Store. Transfer leftover Chicken Caesar Pasta Salad to an airtight container and refrigerate for 2 days. The lettuce will soften, however the noodles will retain their al dente bite. To help rehydrate the noodles upon enjoying leftovers, I suggest adding a drizzle of extra-virgin olive oil and/or spritz of fresh lemon juice (which will also help rewaken the flavors).
More Ways to Use Pesto Caesar Dressing
If you plan on double batching the Pesto Caesar Dressing (which I highly recommend!), here are some other ways to enjoy it.
- As a Dip. Dip it with raw veggies (carrots, broccoli, cucumber), pita chips, fritters, or Shrimp Cakes.
- On a Wrap. Use this dressing to make a fabulous Chicken Caesar Wrap.
- As a Salad Dressing. I love tossing this dressing with kale, romaine, or shredded Brussels sprouts.
More Delicious Pasta Salads to Try
Healthy Creamy Pasta Salad
Chopped Greek Pasta Salad
Honey Mustard Chicken Pasta Salad
Tuna Niçoise Pasta Salad
If you give this recipe a try, snap a photo and tag #dishingouthealth so I can see your creations! Also, follow along on Facebook and Pinterest for the latest recipe updates!
Pesto Chicken Caesar Pasta Salad
Equipment
- Large Stock Pot or Dutch Oven
- Large skillet
- Mixing bowls
Ingredients
- 12 oz. DeLallo shellbows pasta (or short-cut pasta shape of choice)
- 1 lb. boneless, skinless chicken breasts, thinly sliced horizontally into cutlets
- Kosher salt and black pepper to taste
- 3 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. DeLallo Pesto
- 1/2 cup panko breadcrumbs
- 6 cups chopped romaine lettuce (from 2 romaine hearts)
- 1/3 cup grated or shredded Parmigiano-Reggiano cheese
- 1/4 cup chopped or torn fresh basil leaves
Pesto Caesar Dressing
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup mayonnaise
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. DeLallo pesto
- 2 Tbsp. fresh lemon juice
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 anchovy fillets, minced
- 2 garlic cloves, minced
- 1 tsp. Worcestershire sauce
- 1/2 tsp. freshly cracked black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Drain, rinse under cold water, and set aside.
- Meanwhile, place chicken in a large bowl and pat dry with a paper towel. Lightly season chicken all over with kosher salt and black pepper. Add 2 Tbsp. extra-virgin olive oil and 3 Tbsp. pesto; toss to coat.
- Heat remaining 1 Tbsp. olive oil in a large skillet over medium heat. Add panko and cook for 3 to 4 minutes, stirring continuously, until the panko is nicely browned and toasted. Transfer to a bowl.To the same pan (no need to wipe clean), arrange chicken breasts and cook, undisturbed, for 4 to 5 minutes, until nicely seared. Turn, and cook another 2 to 3 minutes, or until the juices run clear and chicken is cooked through. Transfer to a plate or cutting board.
- Prepare Pesto Caesar Dressing by combining all dressing ingredients in a medium mixing bowl. Whisk well to combine. Taste and season with a pinch of salt (or extra cracked black pepper), if needed.
- To a large bowl, combine cooked pasta, romaine, most of toasted panko (I like to reserve 1 to 2 Tablespoons for garnish), Parmigiano-Reggiano cheese, and fresh basil.Cut chicken into small bite-sized pieces and add to the pasta salad, along with the Pesto Caesar Dressing. Toss well to combine. Garnish with reserved panko, extra grated cheese (optional), and extra fresh basil (also optional).
Notes
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- In place of (or in addition to) the chicken, this pasta salad is also DELICIOUS with crispy prosciutto.
-
- To make crispy prosciutto, bake thin slices of prosciutto at 400ºF for 9 to 12 minutes, until they begin to shrivel and crisp. Let cool for 5 to 10 minutes before crumbling into pieces.
-
- Alternatively, you can crisp prosciutto pieces on the stovetop in a pan. Cook over medium-high heat for 1 to 2 minutes per side, until crisp.
-
- In place of (or in addition to) the chicken, this pasta salad is also DELICIOUS with crispy prosciutto.
-
- Other option add-ins: sliced cherry tomatoes, sun-dried tomatoes, or thinly sliced red onion.
-
- Make Gluten Free: Swap the shellbows for DeLallo Gluten Free Fusilli Pasta, or your favorite gluten free pasta brand/shape. You can also use a gluten free panko, or swap the breadcrumbs for pine nuts.
- Make-Ahead. The Pesto Caesar Dressing can be prepared 1 to 2 days ahead. Cover and store in the refrigerator until ready to use. You can also begin marinating the chicken in pesto up to 24 hours in advance.
-
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Another recipe from you that I love! After marinating the chicken overnight, I read Simply Pesto contains cashews, which my husband is very allergic to. More for me! I went ahead with the recipe and so thrilled I did. I didn’t skip a step and each bite was delicious. I’ve never cooked with anchovies and I love them in this recipe. Do you have another pre-made Pesto suggestion that doesn’t contain cashews? Thank you!
I happened to have all of the ingredients in the house to make this. DeLallo shellbows are my FAVORITE and a pantry staple! Such an easy recipe that really delivers on flavor!! Do not skip the panko breadcrumbs….they add such a lovely crunch and another layer of flavor. Another winner, Jamie! Thank you!!