Most of my recipes lately start with two questions: “What leftovers do we have?” and “How can I put all of this together and it not taste horrible?”. This is one of them. I had leftover diced chicken and whole wheat pasta. I was tired of plain pasta and sauce, so pasta salad sounded like a viable option. I had leftover Caesar dressing after making the pasta salad and this recipe is great with croutons or romaine lettuce to add a little crunch! The best part is if you don’t happen to have some of these ingredients, there is a substitute that you’ll likely have on hand.
- 2 tsp yellow mustard
- 2 Tbsp lemon juice
- 2 tsp Worcestershire sauce
- 3/4 cup mayonnaise
- 2 tsp minced garlic
- 1 tsp fish sauce (if you don’t have any fish sauce on hand, you can substitute 1 tsp anchovy paste or 1 tsp soy sauce)
- 1/4 tsp ground black pepper
- 1/3 cup finely grated Parmesan cheese
- 8 oz pasta, cooked according to package directions and cooled
- shredded rotisserie chicken or cubed chicken breast
- hearts of Romaine, chopped (or any other salad greens)
- croutons (optional)
- shredded Parmesan cheese, for serving (optional)
- Mix all dressing ingredients together until well combined.
- Combine chicken and cooked pasta. Add small amounts of dressing and stir well until all pasta salad ingredients are well covered by dressing.
- Serve over greens, with croutons, or tossed with chopped hearts of Romaine.
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