My easy Chicken Caesar Pasta Salad Recipe is loaded with juicy chicken and crispy romaine lettuce. It’s pretty much my ultimate summer side salad, everything I love about a good chicken Caesar with everything I love about a pasta salad. This 20 minute recipe is easy to meal prep, has the most delicious DIY dressing and makes a yummy summer salad for lunch or dinner.
If you love a good old cold pasta salad, this anchovy-free, creamy chicken Caesar pasta salad is for you. Sometimes I’ll make it with grilled chicken, shredded chicken, or rotisserie chicken, OR I’ll leave out the chicken to turn this gluten free pasta salad into the ultimate summer side salad.
If you love this homemade chicken Caesar pasta salad, try my Green Goddess Wrap, this Crispy Chicken Salad Recipe or my Crispy Thai Chicken Salad Recipe. Here’s my round up of Gluten Free Lunch Ideas for more inspiration!
Why you’ll love this gluten free recipe
This gluten free Chicken Caesar Pasta Salad Recipe is everything I love about a classic Caesar. It’s creamy, tangy, and so delicious: I’ve added savory chicken and pasta for a little bonus for something extra. It’s a well balanced meal in one bowl, perfect for lunch, dinner, or meal prep. The homemade dressing in this quick chicken Caesar pasta salad packs bold flavor without anchovies. It’s chicken Caesar salad meets pasta salad. What could be better?!
I find this to be a great Caesar salad pasta with chicken for feeding a crowd or prepping my easy weekday lunches. It’s a total time saver, you guys. It’s easy to customize and can take on loads of add-ins. It’s refreshing but also fills me up. Plus, it’s a go-to if I want to turn leftover chicken or pasta into something fresh and tasty. This is the best chicken Caesar pasta salad I’ve made so far! I make everything in one bowl, so there’s not a ton of washing up.
Ingredients and substitutions
Chicken: Use cooked, shredded or diced chicken breast in your Chicken Caesar Pasta Salad Recipe. Rotisserie chicken is a great shortcut.
Pasta: Choose a sturdy gluten free pasta like brown rice, corn-quinoa fusilli or penne for your gluten free pasta salad. These shapes hold the dressing well and stay firm after mixing.
Lettuce: Romaine or cos lettuce is crunchy. I like to chop it up just before serving to keep it super crisp.
Parmesan cheese: I love the salty, nutty flavor of Parmesan cheese, which is also pretty classic in Caesar salad. It also goes into the dressing, too.
Seasoning: I love the rich flavor that garlic powder adds.
Homemade Caesar dressing recipe
Mayonnaise: This makes up the base of my creamy homemade Caesar salad dressing.
Spicy brown mustard: I basically use this instead of anchovies in my Chicken Caesar Pasta Salad Recipe.
Olive oil: Go for a good quality olive oil.
Lemon juice: I use freshly squeezed – it’s hard to beat.
Directions (Step By Step)
Season the chicken: Place the chicken in a shallow dish. Season both sides with garlic powder, salt, and pepper.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, reaching an internal temperature of 165F.
Cool and slice: Remove the chicken from the pan and let it cool slightly. Slice into thin strips or dice. All work well in this gluten free pasta salad recipe.
Make the dressing: In a small bowl, whisk together the mayonnaise, spicy brown mustard, olive oil, lemon juice, parmesan, salt and pepper until smooth and creamy.
Cook and chill the pasta: Cook the gluten free pasta according to the package directions. Rinse under cold water to stop the cooking, then drain well. For an extra-cold salad, chill the pasta in the refrigerator for about an hour.
Assemble the Chicken Caesar Pasta Salad Recipe: In a large bowl, combine the cooked pasta, sliced chicken, chopped lettuce and parmesan.
Dress and serve: Drizzle with the homemade Caesar dressing over the grilled chicken salad. Toss gently to coat and serve immediately. Enjoy your rotisserie Chicken Caesar Pasta Salad!
Expert Tips and Tricks
Al dente pasta: Don’t overcook the gluten free pasta for your Chicken Caesar Pasta Salad Recipe. The goal here is for the pasta to be al dente, chewy and a bit firm to the bite since it will soak up a lot of the dressing. I always rinse my pasta with cold water after draining to make sure it immediately stops cooking. This will prevent overcooking. Also, try adding a little olive oil to keep the pasta from sticking to each other.
Let the chicken rest: If you’re cooking chicken from scratch for the salad, let it rest a little first before slicing it. This just helps it stay juicy.
Chill the salad: For a crunchy, refreshing salad, chill the ingredients first before putting them together. This just helps everything stay crisp in your gluten free pasta salad.
Toss the dressing before serving: To avoid soggy pasta or wilted leaves, wait to toss in the dressing until you’re ready to enjoy it.
Add some lemon: If your chicken caesar pasta salad recipe tastes a bit flat or unbalanced, add a squeeze of fresh lemon juice.
Storage and Meal Prepping
To meal prep your Chicken Caesar Pasta Salad Recipe, store the components separately in the fridge and assemble just before eating for a fresh-tasting lunch all week.
Keep any leftovers in an airtight container in the fridge for up to 3 days. Sometimes, I’ll add a little extra dressing to refresh the leftovers for round two!
Variations
Italian version: Add olives, banana peppers, sliced pepperoncini, turkey pepperoni, artichokes or sun-dried tomatoes to this Chicken Caesar Pasta Salad Recipe.
Vegetarian: Swap out chicken for crispy chickpeas, toasted nuts and seeds, like pepitas or pine nuts.
Extra cheesy: Fold in some more cheesy bites like mini mozzarella balls or torn burrata cheese.
FAQs
Can I use store-bought Caesar dressing in this Chicken Caesar Pasta Salad Recipe?
Absolutely. While I love the fresh, natural flavors in a homemade dressing, a good-quality gluten free Caesar dressing is a time saver.
What’s the best gluten free pasta for this salad?
Look for shorter, sturdier shapes like penne, fusilli, or rotini made from brown rice, corn or a quinoa blend. These hold up well and don’t fall apart when mixed.
Can I make this dairy-free?
Yes, just skip the parmesan or use a dairy free parmesan-style cheese. Check that your dressing ingredients are also dairy free.
How long does it last in the fridge?
Leftovers can be stored for up to 3 days. For the best texture, keep the lettuce and dressing separate until ready to serve.
Can I use a different protein?
Definitely! Grilled shrimp, salmon, bacon, steak or even chickpeas are great substitutes.
Looking for more gluten free recipes?
Chicken Caesar Pasta Salad Recipe (Gluten Free)
Ingredients
- 2-3 cups chicken diced or shredded
- 1 box gluten free pasta
- 2 cups lettuce
- ¼ cup parmesan cheese
- 2 tsp garlic powder
- Salt and pepper to taste
- Homemade Dressing:
- 1/4 cup Mayonnaise
- 2 tbsp Spicy brown mustard
- 3 tbsp Olive oil
- 1 lemon squeezed
- 3 tbsp Parmesan cheese
- Salt Pepper
Instructions
- Place the chicken in a shallow dish. Season the chicken breasts with garlic, salt and pepper.
- Next, heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked through. Check that it reaches an internal temperature of 165.
- Remove the chicken from the pan and set it aside to cool. Slice it into thin strips for the salad.
- Make the dressing by adding all the ingredients to a small bowl and whisking them together.
- Cook the pasta according to the box directions. Once it has finished cooking, run it under cold water and then drain it. Let it cool in the refrigerator for 1 hour if you like it really cold.
- Assemble the salad by adding the following to a large bowl: The pasta, chopped chicken and greens.
- To serve, divide the cooked rice among four bowls. Top them with salad dressing and enjoy!
Notes
- Use gluten free pasta that holds its shape well, like brown rice or corn-based penne or fusilli.
- Rotisserie or leftover chicken works great for a quick shortcut.
- Rinse pasta under cold water to stop cooking and keep it from sticking.
- Add dressing just before serving to keep the lettuce crisp.
- Store leftovers in the fridge for up to 3 days. Refresh with a little lemon juice or olive oil if needed.
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