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Chicken Caesar Pasta Salad
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8 ounces uncooked dried cavatappi pasta


3/4 cup mayonnaise

2 ounces (1/2 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

2 teaspoons finely grated lemon zest

1/4 cup lemon juice

2 teaspoons finely chopped fresh garlic

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon pepper


4 cups chopped romaine lettuce

1 (8-ounce) package (2 cups) Land O Lakes® Creamy Italian Blend Cheese Cubes

2 cups shredded cooked chicken

1/2 cup sliced green onions


Croutons, if desired

Lemon wedges, if desired

How to make

  1. STEP 1

    Cook pasta according to package directions for al dente. Drain, reserving 1/2 cup pasta water. Rinse with cool water. Set aside.

  2. STEP 2

    Meanwhile, combine all dressing ingredients in large bowl; mix well. Add cooled pasta and all salad ingredients. Toss well. If pasta salad is dry, add reserved pasta water, 1/4 cup at a time, until dressing is desired creaminess.

  3. STEP 3

    Cover; refrigerate at least 1 hour before serving. Top with croutons, lemon wedges and additional shredded cheese just before serving, if desired.

Tip #1

Elevate this salad by using freshly ground pepper. It packs a much bigger punch than pre-ground and is one of the hallmarks of authentic Caesar dressing.

Tip #2

Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing, the lettuce and garnish. Before serving, toss the salad with reserved dressing and lettuce, and top with garnish.

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