The Caesar-Inspired Pasta Salad I’m Making All Summer
Ingredients
- Kosher salt, for the pasta water and to taste Kosher salt, for the pasta water and to taste Kosher salt, for the pasta water and to taste
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic
- 1/2 cup panko breadcrumbs
- Freshly ground black pepper Freshly ground black pepper Freshly ground black pepper
- 1 pound short pasta, such as penne, fusilli, or cavatappi
- 13 poundpacked cups shredded cooked chicken
- 1 to 210 largeounces romaine hearts
- 1 cup Caesar salad dressing
- Shaved Parmesan cheese Shaved Parmesan cheese Shaved Parmesan cheese
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Instructions
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook, stirring frequently, until golden-brown and toasted, 1 to 2 minutes more. Transfer to a small bowl, season with salt and pepper, and set aside.
- When the water comes to a boil, cook the pasta until al dente according to the package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
- Add the pasta, chicken, and lettuce to a large serving bowl, pour in the dressing, and toss well to combine. Taste and season with an additional drizzle of dressing as well as salt and pepper as needed. Add half of the garlic breadcrumbs and toss to combine. Garnish with the remaining garlic breadcrumbs and shaved Parmesan and serve.,Leftovers don’t keep well. The breadcrumbs can be stored separately as well as the chicken, lettuce, and pasta for up to a day. Combine and add the dressing just before serving.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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