Veggie-Packed Chicken Caesar Pasta Salad

Spring is in the air, and that means it’s time for fresh, vibrant flavors! When the weather warms up, there’s nothing better than a meal that feels light yet satisfying. This Veggie-Packed Chicken Caesar Pasta Salad is just that—a perfect combination of tender pasta, crisp romaine, and grilled chicken, all coated in a creamy Caesar dressing. It’s a delicious twist on a classic favorite that makes for a perfect lunch or dinner option.

What sets this version apart is the addition of roasted spring vegetables. Asparagus and carrots add a wonderful depth of flavor and a pop of color, making each bite even more exciting. The slight char from roasting enhances their natural sweetness, balancing beautifully with the tangy dressing and nutty parmesan. It’s a simple upgrade that makes this dish feel extra special.

This salad is also incredibly versatile. Whether you’re preparing it for a family meal, meal-prepping for the week, or serving it at a gathering, it’s a crowd-pleaser. Plus, it’s easy to make ahead and keeps well in the fridge, making it a convenient option for busy days. If you love the classic flavors of a Caesar salad but want something a little heartier, this is the perfect recipe to try.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6

Ingredients

Pasta & Greens

• 12 oz rotini pasta
• 1 head romaine lettuce, chopped
• 2 grilled chicken breasts, sliced
• ½ cup shaved parmesan cheese

Roasted Spring Veggies

• 1 cup asparagus, chopped
• 1 cup baby carrots, sliced
• 1 tbsp olive oil
• Salt & pepper to taste

Dressing & Toppings

• ½ cup Caesar dressing (store-bought or homemade)
• ¼ cup croutons
• ½ tsp garlic powder
• Optional: lemon wedges for serving

How to Make It

1. Cook the pasta – Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.

2. Roast the veggies – Preheat your oven to 400°F (200°C). Toss the chopped asparagus and baby carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 12-15 minutes, flipping halfway through, until tender and slightly caramelized. Let them cool slightly before adding to the salad.

3. Grill the chicken – If the chicken is not already cooked, season the breasts with salt, pepper, and garlic powder. Heat a grill or skillet over medium heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into thin strips.

4. Chop the greens – Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Place in a large serving bowl.

5. Assemble the salad – In the serving bowl with the romaine, add the cooked pasta, grilled chicken slices, roasted vegetables, and shaved parmesan. Toss gently to combine.

6. Dress it up – Drizzle the Caesar dressing over the salad and toss until everything is evenly coated. If desired, add a squeeze of fresh lemon juice for extra brightness.

7. Add the finishing touches – Sprinkle croutons on top for crunch and serve immediately, or refrigerate for up to three days for meal prep.

Tips & Tricks

• Meal prep friendly! Cook the pasta and roast the veggies ahead of time for quick assembly.
• Make it vegetarian by swapping chicken for grilled tofu or chickpeas.
• Lighten it up by using a Greek yogurt-based Caesar dressing.
• Add a crunch with toasted almonds or sunflower seeds.

Why You’ll Love It

✔ Packed with flavor – The creamy dressing, smoky grilled chicken, and roasted veggies make every bite satisfying.
✔ Nutrient-rich – With protein, fiber, and healthy fats, this is a well-balanced meal.
✔ Great for meal prep – Keeps well for up to 3 days in the fridge!

Pro Tip for Pinterest

Save this for your next spring meal prep session! #HealthyEats #SpringSalad #QuickDinnerIdeas