Caesar Pasta Salad

Perfect for summer lunches by the pool!

I’ve tried a lot of Caesar Pasta Salad recipes over the years, but this is my version I always come back to. It’s light yet filling, super easy to prep, and keeps well in the fridge for a few days. It’s perfect for my girls and I (my boys have zero interest in eating this). You can make your own Caesar dressing, but I often use a healthy store-bought option when I’m in a hurry.

Ingredients:

• 1 lb pasta (short shapes like rotini, penne, or farfalle work well)

• 1/2 cup store-bought Caesar dressing

• 1 lb grilled chicken, sliced

• 1 head of romaine lettuce, chopped

• 1/2 cup croutons

• 2 ears of corn, kernels sliced off the cob (can substitute with 1 cup thawed frozen corn)

• 1/2 pint cherry tomatoes, halved

• Parmesan cheese, shaved

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Chicken: Grill the chicken until cooked through, about 5-6 minutes per side depending on thickness. Let rest for a few minutes, then slice.

Assemble the Salad: In a large bowl, combine the cooled pasta, chopped romaine, corn, cherry tomatoes, and grilled chicken.

Dress the Salad: Pour the Caesar dressing over the salad and toss well to coat. Start with 1/2 cup dressing and add more if desired.

Finish and Serve: Top with croutons and plenty of shaved Parmesan cheese. Serve immediately or chill in the fridge for later.

Notes:

• This salad holds up well for 2-3 days in the fridge, but add the croutons just before serving to keep them crunchy.

• Feel free to swap in shrimp or chickpeas for the chicken if you want a variation.

• Homemade Caesar dressing takes this to the next level when you have time!