About the dressing: I like making my own Caesar dressing from scratch (I'm allergic to egg yolks so I don't take chances with the bottled stuff). That said, if you want to use your favorite bottled dressing, by all means, go for it! If you make the dressing from scratch, I gave you the option of adding anchovies. Adding anchovies is traditional and they give the dressing a deeper, saltier taste. If you add them, add them when you add the mayonnaise.
For the chicken: I used pulled chicken sold at the grocery store (typically near the deli and/or rotisserie chicken). You can also use rotisserie chicken (just pull the meat off the bone yourself) or leftover chicken from a previous meal. You will need about 2 cups.
Chicken Caesar Pasta Salad
1 pound spiral pasta, or any pasta shape
2 cups shredded or cubed cooked chicken
4-5 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons mayonnaise
Minced anchovy fillets, optional
1/2 cup olive oil
Salt and freshly ground black pepper
Fresh lemon juice, for seasoning
Grated Parmesan cheese for serving
To make the dressing, combine the garlic, mustard and vinegar in a blender and pulse until chopped and mixed. Add the mayonnaise (and anchovies if using) and process until the mixture forms a thick base. With the motor running on medium speed (and the lid on), slowly add the olive oil through the hole in lid. Scrape down the sides of the blender as needed. Season the dressing with the lemon juice, salt and pepper.
Cook the pasta according to the package directions. Drain and transfer to a large bowl. Add the chicken and toss to combine. Add the dressing and toss to coat.
Spoon the pasta mixture into serving bowls and top with the parmesan cheese. Serve warm, room temperature or chilled.
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