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Chicken Caesar Pasta Salad

Yield 12 servings (1 cup each)


  • 1 package RONZONI HEALTHY HARVEST Penne Rigate or Rotini, uncooked
  • Caesar Vinaigrette (see recipe, below)
  • 2 cups chopped cooked chicken
  • 3/4 cup sliced green onion, tops only
  • 1/4 cup chopped fresh parsley
  • 2 hard-cooked eggs, chopped (optional)
  • 3/4 cup shaved Parmesan cheese

How to Make It

  1. Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, prepare Caesar Vinaigrette (see recipe, below). In large bowl, toss cooled pasta, vinaigrette and remaining ingredients except cheese; serve immediately or cover and refrigerate 2 hours. Before serving, sprinkle with cheese. 12 servings (1 cup each).

    Caesar Vinaigrette: In small bowl, whisk together 1/2 cup fresh lemon juice, 1/2 cup olive oil, 2 cloves garlic, pressed, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.