Chicken Rigatoni Caesar Salad

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 ounces mini rigatoni pasta
• 2 cups cubed cooked chicken
• 2/3 cup finely chopped red onion
• 1/2 cup chopped flat leaf parsley
• 1 cup freshly grated parmesan cheese
• romaine lettuce leaf
• 1 cup herbed crouton, crumbled for garnish
• 8 rolled anchovies over capers, drained and blotted dry (optional)
• 1/4 cup fresh lemon juice
• 2 teaspoons worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon dry mustard
• salt
• pepper
• 1 teaspoon anchovy paste (optional)
• 2/3 cup extra virgin olive oil

Recipe

• 1 cook pasta al dente by following the directions on the box; drain in a colander, rinse under cold running water and drain completely; set aside.
• 2 to make the dressing: in a small mixing bowl, whisk the lemon juice, worcestershire sauce, garlic, dry mustard, salt, pepper, and anchovy paste until well blended.
• 3 slowly whisk in the olive oil, forming an emulsion.
• 4 transfer pasta to a large bowl; add in chicken, onion, parsley, and cheese; toss gently to combine.
• 5 pour dressing over the salad; toss again to coat.
• 6 cover and refrigerate for 1 hour or up to 8 hours before serving.
• 7 before serving, line plate with romaine lettuces.
• 8 place salad on lettuce bed and sprinkle with croutons; garnish with anchovy fillets, if desired.