Ingredients
Scale
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 large lemon (1 teaspoon zest and ~3 tablespoons juice)
- 3 garlic cloves, minced (2–3 teaspoons)
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 8 oz dry fusilli corti bucati pasta or other pasta shape
- 6 cups (7 ounces) chopped romaine lettuce or finely chopped kale
- 3 cups (16 ounces) cooked chopped chicken
- 2 cups halved cherry tomatoes
- 1 avocado, peeled, pitted, and diced (optional)
- ⅓ cup shaved Parmesan cheese
- Optional toppings: roasted chickpeas, toasted pine nuts, raw pumpkin seeds, or croutons
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, garlic, Dijon, and black pepper, and Worcestershire sauce.
- Prepare the pasta according to package directions, then drain.
- In a large bowl, combine the cooked pasta, romaine lettuce, cooked chicken, cherry tomatoes, and avocado, if using.
- Pour the dressing over top and toss gently until everything is coated in the dressing.
- Before serving, sprinkle shaved Parmesan over the salad. Garnish with any optional toppings, as desired.
Notes
- The dressing can be made up to 5 days ahead and stored in the refrigerator.
- The pasta can be prepped up to 2 days in advance and refrigerated until ready to assemble the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg