Caesar salad has always been a little more filling than most salads, thanks to the croutons and parmesan, but adding pasta pushes it firmly into meal territory. This collection of 13 Caesar pasta salad recipes takes the classic dressing and pairs it with everything from grilled chicken and shrimp to roasted vegetables and even a fully plant-based version.

Some of these stick close to the original, like the classic penne version, while others take a few more liberties, like the anchovy lovers’ salad that leans further into the dressing’s signature ingredient, or the orzo version that changes the whole texture of the dish. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two sections worth reading before you shop — Why It Works, covering the small technique choices that actually matter, and Worth Knowing, covering substitutions and how each one holds up over time. A shopping list and answers to common questions are near the end.

1. Classic Caesar Pasta Salad with Penne

This is the one to start with if you’ve never made Caesar pasta salad before. Penne gets tossed with chopped romaine, shaved parmesan, and crunchy croutons, all coated in a creamy Caesar dressing that clings to the pasta’s ridges just as well as it does to lettuce.

It’s essentially your favorite Caesar salad with a bit more substance, which makes it filling enough to serve as a light lunch rather than just a side.

400Calories

12gProtein

38gCarbs

23gFat

Why It Works

• Penne’s ridges and hollow center hold onto the creamy dressing in a way that smoother pasta shapes can’t, so each bite ends up more evenly coated than you’d expect.
• Adding the romaine and croutons close to serving time, rather than during the initial toss, keeps the lettuce from wilting and the croutons from turning soft in the dressing.
• Shaving the parmesan with a vegetable peeler instead of grating it gives bigger flakes that hold their texture better once mixed into the salad.

Worth Knowing

• This salad doesn’t store well once fully assembled — the romaine wilts within a few hours, so it’s best to keep it separate if you’re making the pasta ahead of time.
• A store-bought Caesar dressing works fine, though a homemade version with real anchovy paste tends to taste sharper and less one-note than most bottled versions.
• Grilled chicken is an easy addition here if you want to turn this into more of a full meal rather than a side dish.

Ingredients

• 12 oz penne pasta
• 3 cups chopped romaine
• 1 cup croutons
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing
• Black pepper to taste

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the Caesar dressing.
3. Just before serving, add the chopped romaine and croutons, tossing to combine.
4. Top with shaved parmesan and a crack of black pepper.
5. Serve right away for the best texture.
6. If making ahead, keep the romaine and croutons separate until you’re ready to serve.

2. Grilled Chicken Caesar Pasta Salad

This version turns the classic into a full dinner, adding sliced grilled chicken breast to rotini, romaine, and shaved parmesan. It’s the one to make when Caesar salad sounds good but you need something more substantial than a side dish.

The char from the grill adds a smokiness that plain boiled chicken just doesn’t have, which makes a real difference in a dish where the dressing is otherwise doing most of the flavor work.

460Calories

28gProtein

37gCarbs

22gFat

Why It Works

• Grilling the chicken over direct heat rather than pan-searing it gives a smokier char that stands up better against the richness of the Caesar dressing.
• Slicing the chicken against the grain keeps each piece tender rather than stringy, which matters more here than in a dish with a heavier sauce to mask the texture.
• Letting the grilled chicken rest for a few minutes before slicing keeps the juices in rather than losing them to the cutting board.

Worth Knowing

• Rotisserie chicken is a reasonable shortcut if you don’t want to fire up the grill, though you’ll lose some of the smoky flavor that makes this version stand out.
• This salad keeps for a day in the fridge if the romaine and croutons are added fresh right before serving each time, rather than mixed in with everything else.
• A stovetop grill pan gets you most of the way there if an outdoor grill isn’t an option.

Ingredients

• 12 oz rotini pasta
• 2 chicken breasts
• 1 tbsp olive oil
• Salt and black pepper to taste
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Season the chicken breasts with olive oil, salt, and pepper, then grill over medium-high heat until cooked through, about 6 to 7 minutes per side.
3. Let the chicken rest for 5 minutes, then slice against the grain.
4. In a large bowl, toss the cooled pasta with the Caesar dressing.
5. Add the romaine and sliced chicken just before serving, tossing gently.
6. Top with shaved parmesan.

3. Shrimp Caesar Pasta Salad

Bowtie pasta gets tossed with grilled shrimp and shaved parmesan here, which lightens the dish up compared to a chicken-based version while still making it feel like a proper meal. The shrimp cooks fast enough that this one comes together quicker than most of the others on this list.

It’s a good pick for a warmer evening when chicken feels a little heavy but you still want something more filling than a plain salad.

410Calories

24gProtein

34gCarbs

18gFat

Why It Works

• Searing the shrimp just until opaque, rather than cooking them longer out of caution, keeps them tender instead of rubbery once tossed with the pasta.
• Letting the shrimp cool for a few minutes before combining them with the dressing prevents residual heat from continuing to cook them past the ideal point.
• Bowtie pasta’s shape holds up well against the shrimp’s size, so neither ingredient gets lost in the bowl the way it might with a smaller pasta shape.

Worth Knowing

• Pre-cooked, frozen shrimp works here to save time, as long as they’re patted dry thoroughly before searing so they brown rather than steam in the pan.
• This salad is best within a day of making it, since shrimp can turn slightly rubbery after too long in a cold, dressed salad.
• A squeeze of lemon over the shrimp before adding them to the salad brightens the whole dish without needing extra dressing.

Ingredients

• 12 oz bowtie pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and black pepper to taste
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the bowtie pasta in salted boiling water until al dente, then drain and let cool.
2. Pat the shrimp dry and season with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the shrimp for about 2 minutes per side, until just opaque.
3. Let the shrimp cool slightly.
4. In a large bowl, toss the cooled pasta with the Caesar dressing.
5. Add the romaine and shrimp just before serving, tossing gently.
6. Top with shaved parmesan.

4. Kale Caesar Pasta Salad

Swapping romaine for finely shredded kale gives this version more staying power — kale holds up far better under a creamy dressing and doesn’t wilt the way romaine does after sitting for a while. Toasted breadcrumbs stand in for croutons, adding crunch without needing a whole slice of bread.

This is the most make-ahead-friendly Caesar pasta salad on the list, since kale actually benefits from a little time to soften slightly in the dressing rather than turning soggy.

390Calories

13gProtein

36gCarbs

21gFat

Why It Works

• Massaging the shredded kale with a bit of the dressing before combining it with the rest of the salad breaks down its tough fibers, making it noticeably more tender to eat.
• Toasting the breadcrumbs in a bit of butter until golden gives them a flavor and crunch that plain croutons often lack, since they pick up more surface area contact with the pan.
• Kale’s sturdier texture means this salad can actually sit dressed in the fridge for a few hours without the sogginess that would ruin a romaine-based version.

Worth Knowing

• Lacinato kale, also called Tuscan or dinosaur kale, has a more tender texture than curly kale and works especially well here.
• This is one of the better options on this list for meal prep, since it holds up for two to three days without much decline in quality.
• If you want extra protein, white beans are a natural, no-cook addition that fits the flavor profile well.

Ingredients

• 12 oz fusilli pasta
• 4 cups finely shredded kale
• 1/2 cup breadcrumbs
• 1 tbsp butter
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. Toast the breadcrumbs in butter over medium heat until golden, about 3 minutes, then set aside.
3. In a large bowl, massage the shredded kale with 2 tablespoons of the Caesar dressing for a minute or two, until slightly softened.
4. Add the cooled pasta and remaining dressing, tossing to combine.
5. Top with shaved parmesan and toasted breadcrumbs.
6. This one can be dressed and refrigerated a few hours ahead without much loss of texture.

5. Bacon Caesar Pasta Salad

Crispy bacon bits bring a smoky, salty crunch to this version, tossed with penne, chopped romaine, and shaved parmesan in the usual creamy Caesar dressing. It’s a small addition that makes a bigger difference than you’d expect.

This tends to be the version that wins over anyone who claims they don’t really like Caesar salad — bacon has a way of doing that.

450Calories

16gProtein

37gCarbs

27gFat

Why It Works

• Cooking the bacon until very crisp and letting it cool completely before adding it to the salad keeps it from softening in the creamy dressing.
• Holding back a portion of the bacon to sprinkle on top right before serving, rather than mixing it all in, keeps at least some of it crunchy through the whole meal.
• The saltiness of the bacon means this salad needs a slightly lighter hand with the Caesar dressing than the plain version, since the two together can otherwise taste over-seasoned.

Worth Knowing

• Turkey bacon works as a lighter substitute without dramatically changing the flavor, since the smokiness carries most of the character here.
• This is one of the richer versions on this list, so a smaller portion alongside something lighter tends to balance a meal better.
• Bacon bits from a jar work in a pinch, but they don’t compare to fresh bacon cooked and crumbled yourself, both in texture and flavor.

Ingredients

• 12 oz penne pasta
• 6 slices bacon, cooked and crumbled
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing
• Black pepper to taste

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the Caesar dressing.
3. Add the romaine and half the bacon just before serving, tossing gently.
4. Top with shaved parmesan, the remaining bacon, and a crack of black pepper.
5. Serve right away for the best texture.
6. If making ahead, keep the romaine and bacon separate until serving time.

6. Roasted Vegetable Caesar Pasta Salad

Roasted zucchini and cherry tomatoes bring a bit of caramelized sweetness to this version, tossed with rotini and shaved parmesan in the usual creamy dressing. It leans more vegetable-forward than most Caesar pasta salads without losing what makes the dish work in the first place.

This one tastes good warm right out of the oven or fully chilled, which gives it more flexibility than most of the others on this list.

380Calories

11gProtein

38gCarbs

19gFat

Why It Works

• Roasting the zucchini and tomatoes at a high temperature, rather than sautéing them, develops a caramelized sweetness that plays well against the tangy Caesar dressing.
• Letting the roasted vegetables cool slightly before mixing them with the dressing keeps the residual heat from thinning it out too much.
• Cutting the zucchini into similarly sized pieces ensures even roasting, rather than some pieces burning while others stay underdone.

Worth Knowing

• This is one of the more flexible recipes on this list — it works as a warm side dish straight from the oven or a fully chilled pasta salad, depending on what you need.
• Leftover roasted vegetables from another meal work well here, making this a good way to use up extras rather than roasting a fresh batch.
• This recipe is naturally vegetarian as written, and it’s easy to add grilled chicken or chickpeas if you want more protein.

Ingredients

• 12 oz rotini pasta
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Preheat the oven to 425°F. Toss the zucchini and cherry tomatoes with olive oil, salt, and pepper, then spread on a baking sheet.
2. Roast for 15 to 18 minutes, until caramelized, stirring halfway through.
3. While the vegetables roast, cook the rotini in salted boiling water until al dente, then drain.
4. Let the roasted vegetables cool slightly, then combine with the pasta in a large bowl.
5. Toss with the Caesar dressing.
6. Top with shaved parmesan and serve warm or chilled.

7. Blackened Chicken Caesar Pasta Salad

This one brings a bit more heat and char to the table, coating chicken breast in a blackening spice blend before searing it and slicing it over penne, romaine, and parmesan. The spice mix adds a smoky depth that plain grilled chicken doesn’t have.

It’s a good option if you want the classic Caesar flavor but with a bolder, more seasoned protein leading the dish.

470Calories

27gProtein

36gCarbs

23gFat

Why It Works

• Searing the blackening-spiced chicken in a very hot, dry cast iron skillet develops the dark, slightly charred crust that gives this style of chicken its name and its flavor.
• Letting the chicken rest for a few minutes after searing before slicing keeps it juicy rather than losing moisture to the cutting board.
• The bold, smoky spice on the chicken means this version can handle a slightly heavier hand with the Caesar dressing than the milder versions on this list.

Worth Knowing

• Store-bought blackening seasoning works fine, though a homemade blend of paprika, cayenne, garlic powder, and thyme gives more control over the heat level.
• This chicken produces some smoke when searing due to the high heat involved, so it’s worth turning on the range hood or cracking a window.
• The chicken can be made ahead and kept separate from the pasta until you’re ready to assemble, keeping the crust from softening in the dressing.

Ingredients

• 12 oz penne pasta
• 2 chicken breasts
• 1 1/2 tbsp blackening seasoning
• 1 tbsp olive oil
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. Coat the chicken breasts evenly with the blackening seasoning.
3. Heat the olive oil in a cast iron skillet over high heat and sear the chicken for 5 to 6 minutes per side, until deeply charred and cooked through.
4. Let the chicken rest for 5 minutes, then slice.
5. In a large bowl, toss the cooled pasta with the Caesar dressing, then add the romaine.
6. Top with the sliced chicken and shaved parmesan.

8. Caesar Orzo Pasta Salad

Orzo’s small, rice-like shape gives this version a completely different texture than the others on this list — it’s almost more like a creamy grain salad than a traditional pasta salad. Chopped romaine and croutons keep the Caesar flavor intact despite the shape swap.

This one is worth trying if you want something that feels a bit lighter and easier to eat by the spoonful rather than needing a fork to wrangle bigger pasta shapes.

370Calories

11gProtein

40gCarbs

17gFat

Why It Works

• Orzo cooks faster than most pasta shapes and can go from al dente to mushy quickly, so checking it a minute or two before the package time is worth doing.
• Rinsing the cooked orzo briefly under cold water helps separate the grains, since orzo tends to clump together more than larger pasta shapes as it cools.
• Crushing the croutons slightly before adding them gives a better ratio of crunch to orzo’s small size than leaving whole croutons in the mix.

Worth Knowing

• This version has a different eating experience than the others on this list — it’s easier to scoop with a spoon and works well served in smaller portions as a starter.
• Orzo salads tend to thicken more than other pasta salads as they sit, since the small shape absorbs dressing quickly, so a splash of extra dressing before serving leftovers helps.
• This is a good base for adding diced chicken or chickpeas if you want to bulk it up into a more substantial meal.

Ingredients

• 12 oz orzo pasta
• 2 cups chopped romaine
• 3/4 cup croutons, roughly crushed
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the orzo in salted boiling water until al dente, checking a minute or two early since it cooks fast.
2. Drain and rinse briefly under cold water to separate the grains, then let cool.
3. In a large bowl, toss the cooled orzo with the Caesar dressing.
4. Add the chopped romaine just before serving, tossing gently.
5. Top with crushed croutons and shaved parmesan.
6. Serve in smaller portions as a starter, or as a full side dish.

9. Parmesan Crusted Chicken Caesar Pasta Salad

This is the most indulgent version on the list, topping rotini and romaine with crispy parmesan-crusted chicken instead of plain grilled or blackened chicken. The crust adds a genuinely satisfying crunch that plays well against the creamy dressing underneath.

It’s closer to a composed dinner than a simple pasta salad, and it’s worth the extra step of breading the chicken if you want something a bit more special.

540Calories

30gProtein

38gCarbs

29gFat

Why It Works

• Pounding the chicken breasts to an even thickness before breading ensures they cook through at the same rate, rather than the thin edges burning before the thick center is done.
• Pan-frying the breaded chicken in a shallow layer of oil, rather than deep-frying, gives a crisp crust without needing a lot of oil or specialized equipment.
• Slicing the chicken right before serving, rather than ahead of time, keeps the crust from softening from contact with the pasta’s moisture.

Worth Knowing

• This is by far the richest recipe on this list, so it’s worth serving smaller portions or pairing it with something lighter on the side.
• The breaded chicken can be made ahead and reheated in the oven to re-crisp it, rather than the microwave, which would leave it soggy.
• Panko breadcrumbs mixed with the parmesan give a crunchier crust than regular breadcrumbs alone.

Ingredients

• 12 oz rotini pasta
• 2 chicken breasts, pounded to even thickness
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan
• 1 egg, beaten
• 3 tbsp olive oil, for frying
• 3 cups chopped romaine
• 3/4 cup Caesar dressing

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Combine the panko and grated parmesan in a shallow dish. Dip each chicken breast in the beaten egg, then coat with the panko mixture.
3. Heat the olive oil in a skillet over medium heat and pan-fry the chicken for 4 to 5 minutes per side, until golden and cooked through.
4. Let the chicken rest for a few minutes, then slice.
5. In a large bowl, toss the cooled pasta with the Caesar dressing, then add the romaine.
6. Top with the sliced parmesan-crusted chicken just before serving.

10. Caesar Pasta Salad with Sun-Dried Tomatoes

Chopped sun-dried tomatoes bring a concentrated, slightly sweet tang to this version, mixed into penne alongside chopped romaine and shaved parmesan in the usual Caesar dressing. It’s a small addition, but it changes the overall flavor more than you’d expect from just one ingredient.

This one works especially well if you already have a jar of sun-dried tomatoes you’re trying to use up before it goes to waste.

410Calories

12gProtein

39gCarbs

22gFat

Why It Works

• Using a bit of the oil from the sun-dried tomato jar in place of some of the Caesar dressing adds extra flavor without needing more ingredients.
• Chopping the sun-dried tomatoes into small pieces rather than leaving them in strips distributes their concentrated flavor more evenly throughout the salad.
• The tomatoes’ natural sweetness balances the tanginess of the Caesar dressing, which can otherwise taste a bit one-note on its own.

Worth Knowing

• Sun-dried tomatoes packed in oil have more flavor than the dry-packed variety, though they also add more fat, worth keeping in mind if that matters to you.
• This salad’s flavor deepens after a few hours in the fridge, making it a good one to prepare ahead of a gathering.
• Kalamata olives are a natural addition here if you want to lean further into the Mediterranean direction this recipe is already headed.

Ingredients

• 12 oz penne pasta
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the Caesar dressing and chopped sun-dried tomatoes.
3. Add the chopped romaine just before serving, tossing gently.
4. Top with shaved parmesan.
5. Chill for at least 20 minutes if serving cold, or serve right away.
6. Taste and adjust the dressing, since the sun-dried tomatoes add a fair amount of flavor on their own.

11. Avocado Caesar Pasta Salad

Diced avocado adds a creamy richness to this version that pairs surprisingly well with the already-creamy Caesar dressing, tossed with rotini and chopped romaine. It’s a small twist that gives the salad a slightly different texture without changing the core flavor much.

This is one to make close to serving time, since avocado doesn’t hold up well once it’s been sitting dressed for a few hours.

420Calories

11gProtein

35gCarbs

26gFat

Why It Works

• Adding the diced avocado at the very end, right before serving, keeps it from browning and turning mushy from prolonged contact with the acidic dressing.
• A slightly firmer, just-ripe avocado holds its shape better in this salad than a very soft, overripe one, which tends to mash into the dressing rather than staying in distinct pieces.
• A squeeze of lime juice tossed with the diced avocado before adding it to the salad slows down browning if you need a few extra minutes before serving.

Worth Knowing

• This is one of the salads on this list that really doesn’t keep as leftovers — the avocado browns and softens within a few hours, so it’s best made and eaten the same day.
• If you want to prep ahead, keeping the avocado separate and diced fresh right before serving solves most of the issue.
• This salad is naturally rich enough that it doesn’t need much added cheese beyond a light sprinkle of parmesan.

Ingredients

• 12 oz rotini pasta
• 2 avocados, diced
• 1 tbsp lime juice
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Toss the diced avocado with the lime juice in a small bowl to prevent browning.
3. In a large bowl, toss the cooled pasta with the Caesar dressing, then add the romaine.
4. Gently fold in the avocado just before serving.
5. Top with shaved parmesan.
6. Serve immediately for the best texture and appearance.

12. Anchovy Lovers Caesar Pasta Salad

For anyone who thinks most Caesar dressings are too shy about anchovies, this version leans all the way in, adding whole anchovy fillets on top of penne, romaine, and shaved parmesan in a bold, extra-savory dressing.

This isn’t the recipe to serve at a gathering with unknown preferences, but for genuine anchovy fans, it’s the most authentic-tasting Caesar pasta salad on this entire list.

410Calories

15gProtein

36gCarbs

23gFat

Why It Works

• Whisking extra anchovy paste directly into the dressing, on top of what’s already there, intensifies the salty, umami depth that a classic Caesar dressing is actually built around.
• Laying whole anchovy fillets on top rather than chopping them into the dressing gives anchovy lovers the option to eat around them if they change their mind partway through.
• A generous amount of black pepper and lemon juice balances the anchovies’ intensity, keeping the dish from tasting purely salty.

Worth Knowing

• This is very much a love-it-or-leave-it recipe — it’s worth checking with your crowd before making a full batch, since the anchovy flavor is much more pronounced than a standard Caesar dressing.
• Good quality oil-packed anchovies make a real difference here compared to cheaper varieties, which can taste overly fishy rather than pleasantly briny.
• The whole fillets can always be left off individual portions for anyone at the table who wants the flavor of the dressing without the visual of whole anchovies.

Ingredients

• 12 oz penne pasta
• 8 to 10 oil-packed anchovy fillets
• 1 tbsp anchovy paste
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 3/4 cup Caesar dressing
• 1 tbsp lemon juice

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. Whisk the anchovy paste and lemon juice into the Caesar dressing.
3. In a large bowl, toss the cooled pasta with the dressing, then add the romaine.
4. Top with shaved parmesan.
5. Arrange the whole anchovy fillets over the top just before serving.
6. Finish with a generous crack of black pepper.

13. Vegan Caesar Pasta Salad

Closing out the list, this version swaps the dairy and anchovy-based dressing for a plant-based Caesar dressing, adding toasted chickpeas for crunch and nutritional yeast in place of parmesan. It manages to capture the tangy, savory flavor of Caesar without any animal products.

This is a good one to have in your back pocket for a mixed group, since it tastes close enough to the original that most people won’t immediately clock it as vegan.

380Calories

13gProtein

44gCarbs

16gFat

Why It Works

• Toasting the chickpeas in a skillet with a bit of oil and salt until crisp gives them a texture that stands in reasonably well for croutons or bacon bits.
• Nutritional yeast brings a savory, slightly cheesy flavor that works as a genuine stand-in for parmesan rather than just an afterthought substitute.
• A good plant-based Caesar dressing usually relies on cashews or tahini for creaminess, plus capers or miso for the salty depth that anchovies would normally provide.

Worth Knowing

• Not all store-bought vegan Caesar dressings are created equal — it’s worth reading reviews or trying a small bottle before committing to a large batch for a gathering.
• This salad holds up reasonably well in the fridge for a day or two, though the toasted chickpeas are best added fresh if you want to keep their crunch.
• This is one of the easier recipes on this list to customize further with roasted vegetables or extra greens if you want to bulk it up.

Ingredients

• 12 oz rotini pasta
• 1 (15 oz) can chickpeas, drained and dried
• 1 tbsp olive oil
• Salt to taste
• 3 cups chopped romaine
• 1/4 cup nutritional yeast
• 3/4 cup vegan Caesar dressing

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Toss the drained chickpeas with olive oil and salt, then toast in a skillet over medium heat until crisp, about 8 minutes.
3. In a large bowl, toss the cooled pasta with the vegan Caesar dressing.
4. Add the chopped romaine just before serving, tossing gently.
5. Top with the toasted chickpeas and nutritional yeast.
6. Serve right away for the best texture.