By Krista McCabe
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the cooked and cooled whole-wheat penne, cubed cooked chicken breast, chopped romaine lettuce, and halved cherry tomatoes.
Add the Caesar dressing to the pasta mixture and toss to coat all the ingredients evenly. Adjust the amount of dressing based on your preference.
Season the salad with salt and pepper to taste. Be cautious with the salt as the Parmesan cheese also adds saltiness.
Sprinkle grated Parmesan cheese over the salad and gently toss once more to ensure it is well distributed.
Refrigerate the pasta salad for at least 15 minutes to allow the flavors to meld together, or serve immediately if preferred.
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This Salad Pasta Main Course Italian-American recipe is ready in 25 minutes and features whole-wheat penne, cooked chicken breast, cubed, romaine lettuce, chopped and other delicious ingredients. Contains 480 calories total.
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the cooked and cooled whole-wheat penne, cubed cooked chicken breast, chopped romaine lettuce, and halved cherry tomatoes.
Add the Caesar dressing to the pasta mixture and toss to coat all the ingredients evenly. Adjust the amount of dressing based on your preference.
Season the salad with salt and pepper to taste. Be cautious with the salt as the Parmesan cheese also adds saltiness.
Sprinkle grated Parmesan cheese over the salad and gently toss once more to ensure it is well distributed.
Refrigerate the pasta salad for at least 15 minutes to allow the flavors to meld together, or serve immediately if preferred.
Calories per Serving: 480
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