Ingredients
Scale
- 12 ounces of rotini pasta
- 2 cups of cooked chicken breast, diced (grilled or rotisserie works well)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of croutons
- 1/4 cup of Caesar dressing (homemade or store-bought)
- 2 cups of Romaine lettuce, chopped
- 1/4 cup of black olives, sliced
- Salt and pepper to taste
- Optional: 1 tablespoon of capers for an extra burst of flavor
Feel free to substitute the rotini with your favorite pasta shape. Whole wheat or gluten-free pasta works perfectly if you have dietary preferences. Likewise, a light vinaigrette can replace the Caesar dressing for a tangier twist, much like the improvisations my mother would often delight us with.
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, and sliced olives. Toss gently to distribute the ingredients evenly.
- Add the chopped Romaine lettuce, grated Parmesan cheese, and croutons to the bowl. Drizzle the Caesar dressing over the top.
- Toss everything together until the salad is well coated with the dressing. Season with salt and pepper to taste. If you enjoy a bold flavor, sprinkle in the optional capers.
- Transfer the salad to a serving platter, garnishing with an extra sprinkle of Parmesan cheese for a touch of elegance.
As you toss the ingredients, remember that cooking is an art, not a science. Feel free to adjust the flavors and proportions, much like how Nonna Rosa would adapt her recipes based on what was fresh from her garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International