Chicken Caesar Pasta Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta for the salad — this keeps it tender and prevents clumping.

2. 2

   While the pasta cooks, whisk together the dressing ingredients in a bowl: mayonnaise, Greek yogurt, grated Parmesan, Dijon, Worcestershire, garlic, and lemon juice. Taste and adjust salt, pepper, or lemon — a little extra lemon brightens everything.

3. 3

   In a large mixing bowl, combine the cooled pasta, shredded rotisserie chicken, chopped romaine, cherry tomatoes, red onion, and 1/2 cup Parmesan. Pour most of the dressing over the salad and toss gently to coat. Reserve a little dressing for serving if you like.

4. 4

   Add croutons just before serving so they stay crisp. Finish with extra Parmesan, a grind of black pepper, and lemon wedges on the side for squeezing.

5. 5

   Chill 15–30 minutes if you prefer it cold, or serve immediately. If making ahead, store the dressing and croutons separately and combine within an hour of serving to keep textures bright.