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High Protein Caesar Pasta Salad - Creamy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta (penne, rotini, or farfalle)
  • Protein: 2 cups cooked chicken breast, chopped or shredded (or 1 can chickpeas, drained and rinsed; or 12 ounces grilled shrimp)
  • Romaine: 2 hearts of romaine, chopped
  • Cherry tomatoes: 1 cup, halved (optional, not classic but great for freshness)
  • Croutons: 1 to 1½ cups, store-bought or homemade
  • Parmesan: ½ cup freshly grated, plus extra for topping
  • Red onion or shallot: ¼ cup thinly sliced (optional for bite)
  • ¾ cup plain 2% or 0% Greek yogurt
  • 3 tablespoons mayonnaise (for classic flavor and texture)
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice, plus more to taste
  • 2 teaspoons Dijon mustard
  • 2 to 3 garlic cloves, finely grated or minced
  • 2 teaspoons Worcestershire sauce (or 1–2 anchovy fillets mashed, for classic Caesar depth)
  • ¼ cup finely grated Parmesan
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon black pepper
  • 2–4 tablespoons cold water to thin, as needed

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Do not overcook, or it will turn mushy in the salad.
  2. Rinse and cool. Drain and rinse the pasta under cold water to stop the cooking and cool it down. Shake off excess water well so the dressing clings.
  3. Make the dressing. In a bowl, whisk yogurt, mayo, olive oil, lemon juice, Dijon, garlic, Worcestershire or anchovy, Parmesan, salt, and pepper. Add water, 1 tablespoon at a time, until it’s pourable but still creamy. Taste and adjust salt, lemon, and pepper.
  4. Prep the add-ins. Chop romaine, halve tomatoes, slice onion or shallot, and shred or chop your protein. Grate extra Parmesan for finishing.
  5. Toss the pasta base. In a large bowl, combine cooled pasta, half the dressing, and Parmesan. Toss until coated. This base layer helps flavor every bite.
  6. Add protein and veg. Fold in chicken (or chickpeas/shrimp), romaine, tomatoes, and onion. Add more dressing a bit at a time until everything is lightly coated. Save some dressing for serving.
  7. Finish and serve. Top with croutons and extra Parmesan. Crack fresh black pepper over the top and add a squeeze of lemon if you like it brighter.
  8. Adjust texture. If it looks dry after a few minutes, splash in a tablespoon of water or lemon juice and toss again. The pasta will absorb dressing as it sits.