Pin It I threw this together on a Tuesday night when I had leftover rotini and a craving for something both filling and fresh. The smell of bacon hitting the skillet brought my neighbor to the door asking what I was making. By the time I tossed everything with that tangy Caesar dressing, I knew this wasn't just another pasta salad. It became my go-to for potlucks, Sunday meal prep, and those nights when I want something satisfying without turning on the oven for an hour.
The first time I served this at a backyard barbecue, someone asked if I'd bought it from a deli. I took that as the highest compliment. Watching people go back for seconds while the sun set over the deck made me realize how a simple combination of grilled chicken, bacon, and tangy dressing could turn a basic pasta salad into something people actually remembered. Now it's my signature dish when I need to bring something that travels well and disappears fast.
Ingredients
- Rotini Pasta: The spirals catch dressing in every twist, making each bite flavorful instead of dry.
- Chicken Breasts: Grilling them with garlic powder and a little char adds smoky depth that plain poached chicken can't match.
- Bacon: Crumbled crispy bacon delivers salty bursts that balance the creamy dressing perfectly.
- Cherry Tomatoes: Their sweetness and juice cut through the richness and add pops of color.
- Romaine Lettuce: Chopped romaine stays crisp longer than softer greens and brings that classic Caesar crunch.
- Red Onion: A small amount of thinly sliced onion gives a sharp bite without overpowering the dish.
- Mayonnaise: The creamy base that holds the dressing together and coats every ingredient evenly.
- Parmesan Cheese: Grated Parmesan in the dressing and shaved on top adds nutty, salty layers.
- Lemon Juice: Fresh lemon brightens the dressing and keeps it from feeling too heavy.
- Dijon Mustard: A touch of tanginess and emulsification that makes the dressing cling beautifully.
- Worcestershire Sauce: This umami boost deepens the savory flavor without being obvious.
- Anchovy Fillets: They melt into the dressing and provide that authentic Caesar complexity most people love but can't name.
- Garlic Clove: Minced fresh garlic gives a sharp, aromatic kick that jarred versions just don't deliver.
- Whole Milk: A splash thins the dressing to the perfect pourable consistency.
- Croutons: They add the final crunch and soak up just enough dressing to stay flavorful.
Instructions
- Boil the Pasta:
- Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water to stop the cooking. This keeps the pasta firm and prevents it from turning mushy when tossed with dressing.
- Grill the Chicken:
- Rub the chicken breasts with olive oil, garlic powder, salt, and pepper, then sear them over medium-high heat until golden and cooked through. Let them rest before slicing so the juices redistribute and every bite stays tender.
- Cook the Bacon:
- Fry the bacon in a skillet until crispy, then transfer to a paper towel to drain. Once cool, crumble it into bits that will scatter evenly through the salad.
- Make the Caesar Dressing:
- Whisk together mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, anchovies, garlic, and black pepper in a large bowl. Add milk a tablespoon at a time until the dressing is creamy and pourable, not thick like frosting.
- Combine Everything:
- Toss the cooled pasta with grilled chicken, bacon bits, cherry tomatoes, romaine, and red onion in a large salad bowl. Pour the dressing over and mix until every piece is coated.
- Finish and Serve:
- Top with shaved Parmesan, croutons, and a few grinds of black pepper. Serve it right away or chill it for an hour to let the flavors meld.
Pin It One Sunday I made a double batch for the week ahead and portioned it into glass containers. Each day I'd pull one out for lunch, and it tasted better on day three than it did fresh. The flavors had melded, the chicken had soaked up the dressing, and I had one less thing to worry about during a chaotic workweek. That's when this recipe earned its permanent spot in my rotation.
How to Store and Reheat
Store the salad in an airtight container in the fridge for up to four days. If you're meal prepping, keep the croutons separate and add them right before eating so they don't get soggy. This salad is best served cold or at room temperature, so there's no need to reheat it. If the dressing thickens in the fridge, just stir in a splash of milk or water to loosen it back up.
Variations You Can Try
Swap the rotini for bowtie or penne if that's what you have on hand. Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing. Add diced avocado, cucumber slices, or swap turkey bacon for a different flavor profile. You can also toss in some artichoke hearts or sun-dried tomatoes if you want a more Mediterranean vibe. Leave out the anchovies if you're feeding picky eaters, but know you'll lose some of that classic Caesar depth.
Serving Suggestions
This salad shines on its own as a complete meal, but it also pairs beautifully with garlic bread or a simple side of roasted vegetables. Serve it at a picnic, bring it to a potluck, or pack it for a beach day since it travels well and doesn't need to stay piping hot. A chilled Chardonnay or sparkling water with lemon makes a refreshing drink alongside it.
- Add a handful of baby spinach for extra greens without changing the flavor.
- Drizzle a little extra lemon juice over the top right before serving for brightness.
- Double the bacon if you want every bite to have that crispy, salty crunch.
Pin It This recipe has fed me through busy weeks, impressed friends at gatherings, and turned weeknight dinners into something I actually look forward to. I hope it does the same for you.
Recipe FAQs
- → How do I cook the chicken for this dish?
Rub chicken breasts with olive oil, garlic powder, salt, and black pepper, then grill or pan-sear for about 6–7 minutes per side until fully cooked. Let it rest before slicing.
- → Can I substitute the bacon with another ingredient?
Yes, turkey bacon or a vegetarian alternative can be used to vary the flavor and texture while keeping a savory crunch.
- → What is the best way to prepare the pasta?
Cook rotini in salted boiling water until al dente, then drain and rinse with cold water to stop cooking and keep it firm for the salad.
- → How can I make the dressing creamier or thinner?
Add whole milk gradually to the dressing mixture until it reaches your preferred creamy consistency.
- → Is it necessary to include anchovies in the dressing?
Anchovies provide classic depth and umami to the dressing, but they can be omitted for a milder flavor without losing creaminess.