Rotini pasta with grilled chicken, crispy bacon, fresh vegetables, and creamy Caesar dressing.
# Components:
→ Pasta
01 - 12 oz rotini pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Bacon
07 - 4 slices bacon
→ Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)
→ Caesar Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste; optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2-3 tbsp whole milk (to thin dressing as needed)
→ Toppings
20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste
# Directions:
01 - Boil rotini in salted water until al dente, then drain and rinse under cold water; set aside.
02 - Heat grill pan over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill 6-7 minutes each side until cooked through. Rest 5 minutes, then slice bite-sized.
03 - Fry bacon over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - Whisk mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), minced garlic, and black pepper in a bowl. Add milk gradually to achieve desired creaminess.
05 - In a large bowl, toss together pasta, chicken, bacon, cherry tomatoes, romaine, and red onion (optional).
06 - Pour dressing over salad and toss until evenly coated.
07 - Top with shaved Parmesan, croutons, and additional black pepper. Serve chilled or room temperature.
