Scale

For the Salad:

2 cups rotini or penne pasta

2 grilled chicken breasts, sliced

2 cups romaine lettuce, chopped

½ cup cherry tomatoes, halved (optional)

¼ cup Parmesan cheese, grated

For the Parmesan Croutons:

2 cups cubed bread (day-old or fresh)

2 tbsp olive oil

¼ cup grated Parmesan

½ tsp garlic powder

Salt and pepper, to taste

For the Dressing:

¼ cup Caesar dressing (store-bought or homemade)

1 tbsp lemon juice

1 tsp Dijon mustard (optional)

Cook the Pasta:
- Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Make the Parmesan Croutons:
- Preheat oven to 375°F (190°C).
- Toss bread cubes with olive oil, Parmesan, garlic powder, salt, and pepper.
- Spread on a baking sheet and bake 10–12 minutes until golden and crispy.
Prepare the Dressing:
- In a small bowl, whisk Caesar dressing with lemon juice and Dijon mustard.
Assemble the Salad:
- In a large bowl, combine cooked pasta, sliced chicken, romaine, cherry tomatoes, and Parmesan cheese.
- Drizzle dressing over the salad and toss gently to coat.
- Sprinkle Parmesan croutons on top just before serving to maintain crunch.
Serve:
- Serve immediately, or refrigerate for 30 minutes for a chilled pasta salad.

Add extra veggies like cucumber, bell peppers, or red onion for more color and crunch.

For a lighter version, use grilled chicken and reduced-fat Caesar dressing.

Can be made ahead and stored in the fridge, but add croutons just before serving to keep them crispy.