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.

Ingredients

Dressing:

• 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

Pasta Salad:

• 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)

Directions

1. Mix all dressing ingredients together until well combined.

2. Combine chicken and cooked pasta. Add small amounts of dressing and stir well until all pasta salad ingredients are well covered by dressing.

3. Serve over greens, with croutons, or tossed with chopped hearts of Romaine.

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