FOR THE DRESSING:
- ▢ 2 teaspoons Dijon mustard
- ▢ 2 Tablespoons fresh lemon juice
- ▢ 2 teaspoons Worcestershire sauce
- ▢ 3/4 cup mayonnaise
- ▢ 2 teaspoons minced garlic
- ▢ 1 teaspoon anchovy paste
- ▢ 1/3 cup finely grated Parmesan cheese
FOR THE PASTA SALAD:
- ▢ 8 oz. uncooked pasta, such as rotini or penne
- ▢ 2 hearts of Romaine
- ▢ Shredded rotisserie chicken or chopped chicken breasts
- ▢ Croutons (optional)
- ▢ Parmesan cheese, for serving
MAKE THE DRESSING:
- In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and ¼ teaspoon pepper then set the dressing aside while you make the salad.
MAKE THE PASTA SALAD:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
- Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
- Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.