Caesar salad with pasta
2 servings
35 minutes
Pasta Caesar salad is an original interpretation of the classic American dish that first appeared in the 1920s thanks to Italian chef Caesar Cardini. In this version, traditional crispy lettuce leaves are replaced with tender pasta, and the addition of grapes adds freshness and a light sweetness. Baked chicken breast, Tilsiter cheese, and Caesar dressing create a rich, harmonious flavor that pairs perfectly with mayonnaise dressing. Leeks add a hint of spice while tomatoes provide juiciness. This salad is versatile: it works well as a light lunch, hearty dinner, or unique dish for a friendly gathering. Each spoonful balances creamy sauce, meaty richness, and refreshing notes of grapes for an amazing gastronomic delight.
1
Put the pasta to boil (spaghetti won't do - short pasta is needed).
- Pasta: 50 g
2
Bake the breast in the oven at 220 degrees for 20 minutes (season with salt and pepper beforehand).
- Chicken breast: 1 piece
3
Cut the tilziter into cubes, the leek into thin rings, and the tomatoes and chicken into cubes. If the grapes are large, it's also advisable to cut them.
- Tilsit cheese: 200 g
- Leek (white part): 50 g
- Tomatoes: 4 pieces
- Chicken breast: 1 piece
- Grapes: 100 g
4
Mix everything and add the pasta.
- Pasta: 50 g
5
Mix mayonnaise with Caesar dressing (it's tastier, but optional) and add to the salad. Toss.
- Mayonnaise: 4 tablespoons
- Caesar dressing: 1.5 teaspoon
