Chicken Rigatoni Caesar Salad

• 8 ounces mini rigatoni pasta
• 2 cups cubed cooked chicken
• 23 cup finely chopped red onion
• 12 cup chopped flat leaf parsley
• 1 cup freshly grated parmesan cheese
• romaine lettuce leaf
• 1 cup herbed crouton, crumbled for garnish
• 8 rolled anchovies over capers, drained and blotted dry (optional)
• 14 cup fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon dry mustard
• salt
• pepper
• 1 teaspoon anchovy paste (optional)
• 23 cup extra virgin olive oil

1. Cook pasta al dente by following the directions on the box; drain in a colander, rinse under cold running water and drain completely; set aside.
2. To make the dressing: in a small mixing bowl, whisk the lemon juice, Worcestershire sauce, garlic, dry mustard, salt, pepper, and anchovy paste until well blended.
3. Slowly whisk in the olive oil, forming an emulsion.
4. Transfer pasta to a large bowl; add in chicken, onion, parsley, and cheese; toss gently to combine.
5. Pour dressing over the salad; toss again to coat.
6. Cover and refrigerate for 1 hour or up to 8 hours before serving.
7. Before serving, line plate with romaine lettuces.
8. Place salad on lettuce bed and sprinkle with croutons; garnish with anchovy fillets, if desired.

rigatoni pasta, chicken, red onion, flat leaf parsley, freshly grated parmesan cheese, romaine lettuce leaf, herbed crouton, capers, lemon juice, worcestershire sauce, garlic, mustard, salt, pepper, anchovy paste, extra virgin olive oil

Taken from www.food.com/recipe/chicken-rigatoni-caesar-salad-128692 (may not work)