Ingredients
Scale
- 1 cup mayonnaise
- ⅓ cup sour cream
- 3 cloves garlic, pressed or finely minced
- 2 tablespoons lemon juice
- ¼ teaspoon anchovy paste
- 1 teaspoon worcestershire sauce
- 1 pound penne pasta, cooked
- 1 romaine lettuce, washed and torn
- Grape tomatoes, as many or few as you’d like
- 1 cup parmesan cheese, shredded
- Croutons
- 1 pound chicken breast, skinless and boneless, cooked
Instructions
- In a large bowl, combine the romaine lettuce, tomatoes, parmesan cheese, croutons, and pieces of chicken. Season with black pepper to taste.
- Boil the pasta according to package directions. Once cooked, drain the pasta.
- In a separate small bowl, mix the mayonnaise, sour cream, garlic, lemon juice, anchovy paste, and Worcestershire sauce until smooth and well combined.
- Add the cooked pasta to the salad mixture and stir gently. Pour the dressing over the pasta salad and mix well.
- Refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Feel free to add extra veggies, such as cucumbers or bell peppers, for added crunch.
This pasta salad can be made a day ahead for even better flavor.
For a vegetarian version, simply omit the chicken and anchovy paste.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.