The Crunchy, Creamy Twist on a Classic
If you love a classic Caesar salad but wish it had just a little more texture, this Crispy Pasta Caesar Salad is about to become your new favourite.
Golden, oven-baked crunchy pasta replaces croutons, juicy seasoned chicken adds protein, and everything gets tossed in a creamy, garlicky Caesar-style dressing.
It’s bold, satisfying, and perfect for lunches, dinners, or impressing guests with something a little different.
What This Dish Is
This is a loaded Caesar-style salad featuring:
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Crispy oven-baked seasoned pasta
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Tender paprika chicken
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Fresh romaine, cucumber, and red onion
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Creamy homemade yogurt Caesar dressing
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Plenty of parmesan
It’s crunchy, creamy, savoury, and seriously satisfying.
Why You’ll Love It
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Incredible texture from crispy pasta
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High-protein and filling
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Great for meal prep (just keep the pasta separate!)
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Perfect balance of creamy and fresh
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A fun twist on traditional Caesar salad
What Does It Taste Like?
Think classic Caesar — garlicky, tangy, savoury — but elevated.
The crispy pasta adds a toasted, slightly smoky crunch thanks to smoked paprika. The chicken is juicy and well-seasoned, while the yogurt-based dressing keeps everything creamy but lighter than traditional Caesar.
It’s bold, rich, and fresh all at once.
Ingredients (Serves 3–4)
Salad
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250 g short pasta (rigatoni, penne, or farfalle)
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2–3 cups romaine lettuce, chopped
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½ cucumber, diced
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1 small red onion, thinly sliced
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Handful fresh parsley, chopped
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100 g grated parmesan cheese (about 1–1¼ cups)
Chicken
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250 g chicken breast, cut into small cubes
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1 tbsp butter
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1 tsp paprika
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½ tsp oregano
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Salt & black pepper to taste
Pasta Seasoning
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2 tbsp olive oil
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¼ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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1 tbsp smoked paprika
Creamy Sauce
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3 tbsp plain yogurt
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2 tbsp mayonnaise
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1 tsp Dijon mustard
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4–5 garlic cloves, grated
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2 tbsp lemon juice
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1 tbsp olive oil
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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2 tbsp grated parmesan
Tools You’ll Need
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Saucepan
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Baking tray
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Frying pan
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Large mixing bowl
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Whisk
How to Make Crispy Pasta Caesar Salad
1. Cook the Pasta
Boil pasta according to package instructions until just al dente.
Drain and allow the pasta to steam dry completely. This step is important for maximum crispiness.
2. Make the Crispy Pasta
Preheat oven to 200 °C (390 °F) fan/ventilated heat.
Spread pasta evenly on a baking sheet. Toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
Bake for 25–30 minutes until golden and crispy, stirring once halfway through.
Set aside to cool slightly.
3. Cook the Chicken
Heat butter in a pan over medium heat.
Add diced chicken, paprika, oregano, salt, and pepper. Cook until golden and fully cooked through.
Set aside.
4. Prepare the Salad
Chop romaine, parsley, cucumber, and thinly slice red onion.
5. Make the Creamy Dressing
In a bowl, whisk together:
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Yogurt
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Mayonnaise
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Dijon mustard
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Garlic
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Lemon juice
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Olive oil
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Salt & pepper
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Parmesan
Whisk until smooth and creamy. Taste and adjust — add more yogurt for tang, more mayo for richness.
6. Assemble
In a large bowl, combine chicken, lettuce, cucumber, onion, and parsley.
Pour the dressing over and toss gently.
Top with crispy pasta and extra parmesan.
Serve immediately for maximum crunch.
Tips for Best Results
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Let pasta dry fully before baking
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Don’t overcrowd the baking tray
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Serve immediately after adding crispy pasta
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Add anchovy paste to the dressing for a more traditional Caesar flavour
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Swap chicken for grilled shrimp for variation
FAQs
Can I make this ahead of time?
Yes — prep everything separately and combine just before serving.
How do I keep the pasta crispy?
Store it separately in an airtight container and add at the last minute.
Can I make it vegetarian?
Absolutely. Omit the chicken and add roasted chickpeas instead.
Final Thoughts
This Crispy Pasta Caesar Salad is proof that small changes can completely transform a classic. The crunchy pasta takes it to another level, while the creamy, garlicky dressing keeps it comforting and familiar.
It’s fresh, filling, and just different enough to feel exciting.
Save this one — you’ll be making it again.
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