Pin It I threw this together on a Wednesday night when my fridge was a mess of leftovers and I had zero interest in another boring salad. The rotini was already open, I had chicken thawed, and someone left bacon in the door. What started as lazy improvisation turned into something my husband asked for three times that month. Now it's my go-to when I need something that feels indulgent but comes together fast.
The first time I made this for a potluck, I watched someone go back for thirds and then ask if I'd cater their birthday. I laughed, but honestly, the compliment stuck with me. There's something about the way the bacon fat mingles with the dressing and the chicken soaks up all that garlicky tang that makes people pause mid-bite. It's one of those dishes that makes you look like you tried harder than you did.
Ingredients
- Rotini pasta: The spirals catch dressing better than any other shape, and they don't get mushy if you make this ahead.
- Chicken breasts: I like them grilled for that slight char, but if you have leftover rotisserie chicken, no one will judge you.
- Olive oil, garlic powder, salt, black pepper: This simple rub gives the chicken just enough flavor without overpowering the Caesar vibe.
- Bacon: Crispy, crumbled, essential. Don't skip it or the whole dish loses its backbone.
- Cherry tomatoes: They add little pops of sweetness that cut through all the richness.
- Romaine lettuce: Chopped small so it mixes in instead of sitting on top like an afterthought.
- Red onion: Optional, but I love the bite it adds. If raw onion isn't your thing, leave it out.
- Mayonnaise: The base of the dressing. I've tried Greek yogurt and it works, but mayo gives you that silky texture.
- Parmesan cheese: Freshly grated is a game changer. The pre-shredded stuff doesn't melt into the dressing the same way.
- Lemon juice: Brightens everything up and keeps the dressing from feeling too heavy.
- Dijon mustard: Adds a subtle sharpness that makes the dressing taste more complex.
- Worcestershire sauce: Just a teaspoon, but it deepens the flavor in a way you can't quite name.
- Anchovy fillets: I was scared of these at first, but they dissolve into the dressing and give it that classic Caesar punch.
- Garlic clove: Minced fine so every bite has a whisper of it.
- Whole milk: I add it tablespoon by tablespoon until the dressing is pourable but still clings to the pasta.
- Croutons: Store-bought is fine. I like the garlic ones.
Instructions
- Boil the pasta:
- Cook the rotini in salted water until it has a little bite left, then drain and rinse under cold water to stop it from cooking further. This keeps it from turning to mush when you toss it with everything else.
- Season and cook the chicken:
- Rub the breasts with olive oil and sprinkle them with garlic powder, salt, and pepper. Sear them in a hot pan or on a grill for about six or seven minutes per side until they're golden and cooked through, then let them rest before slicing.
- Crisp up the bacon:
- Cook it low and slow in a skillet until it's crunchy, then drain it on paper towels and crumble it once it cools. The rendered fat is tempting, but resist using it in the dressing unless you want things to get very rich.
- Whisk the dressing:
- Combine mayo, Parmesan, lemon juice, mustard, Worcestershire, anchovies, garlic, and pepper in a bowl. Add milk a little at a time until it's creamy but not runny.
- Toss everything together:
- In a big bowl, mix the pasta, chicken, bacon, tomatoes, romaine, and onion if you're using it. Pour the dressing over and toss until every piece is coated.
- Finish and serve:
- Top with shaved Parmesan, croutons, and a few cracks of black pepper. You can serve it right away or chill it for later.
Pin It Last summer I packed this in a cooler for a picnic and my friend Jenna said it was better than the pasta salad her mom used to make. That's high praise coming from someone who usually only eats vegetables under duress. We sat on a blanket in the park and finished the entire bowl between four of us, scraping the sides for the last bits of dressing-soaked pasta.
Make It Your Own
If you want to lighten it up, swap the mayo for Greek yogurt and use turkey bacon instead of regular. I've also added avocado, cucumber, and even roasted red peppers when I had them sitting around. You can leave out the anchovies if you're not ready to commit, but I promise they don't make it taste fishy, just deeper and more interesting.
Storage and Meal Prep
This holds up beautifully in the fridge for three or four days. I portion it into containers on Sunday and pull one out for lunch throughout the week. The flavors actually get better as they sit. Just keep the croutons separate if you're meal prepping or they'll turn soggy, and add them fresh when you're ready to eat.
Serving Suggestions
I like serving this with a chilled glass of Chardonnay or sparkling water with a fat wedge of lemon. It's hearty enough to stand alone as dinner, but it also works as a side at barbecues or potlucks. If you're feeding a crowd, double the recipe and watch it disappear.
- Pair it with garlic bread if you want to go all in on carbs.
- Serve it alongside grilled vegetables for a lighter spread.
- Top individual servings with extra Parmesan and a drizzle of olive oil for a fancier presentation.
Pin It This recipe has become one of those things I make without thinking, the kind of dish that feels like muscle memory now. I hope it finds a spot in your rotation too.
Questions & Answers
- → Can I use a different pasta type?
Yes, most short pasta shapes like penne, fusilli, or farfalle work well and hold the dressing nicely.
- → How do I make the chicken flavorful?
Rub chicken breasts with olive oil, garlic powder, salt, and pepper before grilling or pan-searing until cooked through.
- → Is it necessary to include anchovies in the dressing?
Anchovies add a classic savory depth, but they can be omitted for a milder flavor without compromising the creamy texture.
- → Can this salad be prepared in advance?
Yes, you can prepare all components ahead and toss them with dressing just before serving to keep ingredients fresh.
- → What are good substitutions for bacon?
Turkey bacon or smoked sausage slices can provide similar smoky flavor while accommodating dietary preferences.