Crispy Pasta Caesar Salad by Aylineea

Ingredients

• 250 g short pasta (rigatoni, penne, or farfalle)
• 2-3 cup romaine lettuce, chopped
• 1/2 cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 100 g (1-1 1/4 cup) grated parmesan cheese
• 250 g (1 1/4 cup) chicken breast, cut into small cubes
• 1 tbsp butter
• 1 tbsp paprika (for chicken)
• 1/2 tsp oregano (for chicken)
• 1/2 tsp salt (for chicken, adjust to taste)
• 1/4 tsp black pepper (for chicken, adjust to taste)
• 2 tbsp olive oil (for pasta seasoning)
• 1/4 tsp salt (for pasta seasoning)
• 1/4 tsp black pepper (for pasta seasoning)
• 1/2 tsp garlic powder (for pasta seasoning)
• 1 tbsp smoked paprika (for pasta seasoning)
• 3 tbsp plain yogurt (for sauce)
• 3 tbsp mayonnaise (for sauce)
• 1 tsp dijon mustard (for sauce)
• 4 cloves garlic, grated (for sauce)
• 2 tbsp lemon juice (for sauce)
• 1 tbsp olive oil (for sauce)
• 1/2 tsp salt (for sauce, adjust to taste)
• 1/4 tsp black pepper (for sauce)
• 2 tbsp grated parmesan (for sauce)

Instructions

1. Cook the pasta according to package directions, about 8-10 minutes, until al dente.
2. Drain the pasta and spread it on a clean baking sheet to steam dry for 5-10 minutes, ensuring it's completely dry.
3. Preheat the oven to 200 °C (390 °F) fan/ventilated heat.
4. Once dry, toss the pasta on the baking sheet with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp smoked paprika, ensuring it's evenly coated
5. Bake for 25-30 minutes until the pasta is golden and crispy, tossing once halfway through.
6. While the pasta bakes, cut the chicken breast into small cubes.
7. Heat 1 tbsp butter and 1 tbsp olive oil in a pan over medium-high heat. Add the chicken, 1 tbsp paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
8. Chop the romaine lettuce, parsley, cucumber, and thinly slice the red onion.
9. In a separate bowl, whisk together 3 tbsp plain yogurt, 3 tbsp mayonnaise, 1 tsp Dijon mustard, 4 grated garlic cloves, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp grated Parmesan until very smooth and creamy. Taste and adjust seasoning, adding more yogurt or mayo if a richer consistency is desired.
10. In a large serving bowl, combine the cooked chicken, chopped lettuce, cucumber, onion, and parsley. Pour the creamy sauce over the mixture and toss gently to coat
11. Top the salad with the crunchy oven-baked pasta and an extra sprinkle of grated Parmesan cheese.
12. Serve immediately to enjoy the maximum crunch and creaminess.