Italian Pasta Salad Recipe

Crispy Pasta Caesar Salad

Ingredients

Salad Base
250 g short pasta (rigatoni, penne, or farfalle)
2–3 cups romaine lettuce, chopped
½ cucumber, diced
1 small red onion, thinly sliced
Handful fresh parsley, chopped
100 g grated parmesan (1–1¼ cups)

Chicken
250 g chicken breast, cut into small cubes
1 tbsp butter
1 tsp paprika
½ tsp oregano
Salt & black pepper to taste

Pasta Seasoning
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tbsp smoked paprika

Creamy Caesar‑Style Sauce
3 tbsp plain yogurt
2 tbsp mayonnaise
1 tsp Dijon mustard
4–5 garlic cloves, grated
2 tbsp lemon juice
1 tbsp olive oil
½ tsp salt (adjust to taste)
¼ tsp black pepper
2 tbsp grated parmesan

Instructions
Cook the Pasta
Boil pasta until al dente.
Drain completely and let it steam‑dry so it crisps properly.

Make the Crispy Pasta
Preheat oven to 200°C (390°F), fan/ventilated.
Spread pasta on a baking sheet.
Toss with olive oil + all pasta seasoning.
Bake 25–30 minutes until golden, crunchy, and crisp.

Cook the Chicken
Heat a pan with butter or olive oil.
Add chicken cubes, paprika, oregano, salt, and pepper.
Cook until golden and fully done.

Prep the Vegetables
Chop romaine lettuce, parsley, cucumber, and red onion.

Make the Creamy Sauce
Whisk yogurt, mayo, Dijon, garlic, lemon juice, olive oil, salt, pepper, and parmesan.
Taste and adjust — add more yogurt for tang or more mayo for richness.

Assemble the Salad
In a large bowl, combine:
chicken + lettuce + cucumber + onion + parsley
Pour the creamy sauce over and toss gently.

Finish & Serve
Top with crispy oven‑baked pasta.
Add extra parmesan.
Serve immediately for maximum crunch + creaminess.

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