This easy chicken Caesar pasta salad is a summertime favorite. We sometimes make it with shrimp instead of chicken.
Ingredients
- mini penne pasta: 1 box (16 ounce box)
- ½ pounds chopped cooked chicken: 1 piece
- green bell pepper: 0.5 cup (diced)
- Parmesan cheese: 0.33333 cup (grated)
- red onion: 0.33333 cup (chopped)
- hard-boiled eggs: 2 piece (chopped)
- creamy Caesar salad dressing: 0.5 bottle (8 ounce bottle, to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
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Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.
