1finely minced anchovy filet or ¼ teaspoon anchovy paste(optional)
Kosher salt and freshly ground pepper(to taste)
½cupfinely grated Parmesan cheese(divided)
2large hearts of romaine(chopped into bite-sized pieces)
1cupchopped red onion
Instructions
Cook the pasta in a big pot of salted water according to package directions.
Meanwhile, make the Caesar dressing: In a container with a lid (or the food processor), add the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt, and pepper. Cover tightly and shake to combine well, or process to blend. Add half the Parmesan and shake or pulse again to combine.
When the pasta is cooked, drain it well, then place it into a large bowl. Add the Caesar dressing and toss to coat well. Allow the pasta to cool to room temperature. Add the chicken, romaine, and red onion to the bowl with the remaining Parmesan and toss again.
Notes
You can use bottled Caesar dressing if you like.
Use any chunky pasta shape, like penne, rigatoni, or rotini.
Adding the dressing to the pasta while it is still warm allows the pasta to absorb the flavors better.
You could use cooked shrimp or even chunks of cooked salmon or tuna instead of the chicken.
You can use any plain shredded cooked chicken in this salad, whether it's homemade or from a rotisserie chicken.