Chicken Caesar Pasta Salad

Best served with white wine on a new porch while the baby is sleeping. We had no wine, a very awake baby, and a crappy old porch and it was still good!


Chicken Caesar Pasta Salad
Adapted from Gimme Some Oven

• 1 pound dry farfalle pasta
• 1 pound cooked chicken breasts, diced
• 1 small head of Romaine lettuce, roughly chopped
• 1 pint cherry tomatoes
• 1 cup croutons, I cheated and used store bought
• 1 batch of Greek Yogurt Caesar Dressing (see below)
• 1/3 cup freshly grated Parmesan
• NEXT TIME: 1/4 cup toasted pine nuts

Cook pasta in salted water according to package instructions.  Drain the pasta with a colander and rinse with cold water.  Add pasta to a large salad bowl.

Add remaining ingredients and toss until combined. Serve immediately. 

Greek Yogurt Caesar Dressing

• 1/2 cup plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 3-4 tablespoons milk
• 1 tablespoon olive oil
• 2 teaspoons anchovy paste
• 2 teaspoons worestershire sauce
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• pinch of pepper
• 2-4 tablespoons fresh lemon juice

Whisk together all ingredients except for the lemon juice.  Whisk in the lemon juice one tablespoon at a time until the balance taste right. Serve immediately or refrigerate for 3 days.