A Summer Staple: The Caesar Pasta Salad
Certain recipes become a staple of the summer routine, whether that's a classic potato salad or an Eton mess. For me, it's my Caesar pasta salad. It's the dish I bring along to every summer occasion, from BBQs and casual get-togethers to picnics in the park. Without exception, somebody always requests the recipe, and I never go home with anything left in the bowl.
It has absolutely everything you could want in a great summer salad, too, boasting all the bold, punchy flavours of a traditional Caesar salad, but transformed into something far heartier thanks to the addition of pasta. It's also incredibly versatile, and I frequently mix things up, yet every variation remains wonderfully straightforward to put together. It can even be prepared in advance, making it all the more ideal for social occasions.
Ingredients for a Large Serving Bowl
- 300g pasta
- Three sweet gem lettuces, chopped
- Eight rashers of streaky bacon
- Three cooked chicken breasts, shredded
- 70g Parmesan, finely grated or shaved
- Croutons
For the dressing:
- 120g mayonnaise
- 60g Greek yoghurt
- Two tablespoons of lemon juice
- One tablespoon of Dijon mustard
- One tablespoon of Worcestershire sauce
- One garlic clove, finely grated
- 40g Parmesan, finely grated
- Salt and black pepper, to taste
Step-by-Step Method
Cook the pasta in boiling salted water until al dente according to packet instructions. Drain, rinse under cold water, and set aside. Next, cook the streaky bacon until crispy, then leave it to one side to cool. Cook your chicken according to the packet instructions. I'll often use seasoned chicken breasts or a rotisserie chicken.
In a large bowl, whisk together the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic and Parmesan. Add a splash of cold water if required to loosen the mixture until it achieves a thick, pourable consistency. Season with salt and pepper to taste, though you won't need much of either.
Combine the cooled pasta with the dressing in the bowl, along with the chicken and bacon, tossing everything together until thoroughly coated. Next, add the chopped lettuce and most of the Parmesan, tossing once more until everything is evenly mixed. Just before serving, gently fold through the croutons to help them retain some of their crunch. Finish with the remaining Parmesan and an extra twist of black pepper.
Serve straight away, or refrigerate for 20 to 30 minutes beforehand if you prefer it cold. If preparing in advance, store the croutons separately and stir them in just before serving.
