Chicken caesar pasta salad

Indulge in the flavors of tender chicken, al dente pasta, crisp greens, savory parmesan, and zesty caesar dressing in this delectable pasta salad.

Ingredients:

• ½ cup low-fat buttermilk
• ¼ cup low-fat plain Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons anchovy paste
• 1 large garlic clove
• ¾ cup finely grated Parmesan cheese, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 230g whole-wheat penne
• 3 cups shredded cooked chicken breast
• 1 pint cherry tomatoes, halved
• 5 cups chopped romaine lettuce

Instructions:

1. Mix together buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, minced garlic, 1/2 cup of Parmesan cheese, and 1/4 teaspoon each of salt and pepper in a blender; blend on high speed until a smooth mixture forms, typically around 1 minute. Set the mixture aside.
2. Prepare the pasta following the instructions on the package, excluding the addition of salt. Once cooked, drain the pasta while saving 1 cup of the cooking water for later use.
3. In a large bowl, combine the cooked pasta, shredded chicken, diced tomatoes, 1/4 cup of the reserved cooking water, and the remaining 1/4 teaspoon each of salt and pepper. Mix in the buttermilk dressing until it is evenly distributed. Adjust the consistency by adding more cooking water if necessary to achieve a creamy texture. Cover the bowl and let it chill for at least 30 minutes or refrigerate for up to 2 days.
4. Right before serving, add chopped lettuce to the dish and sprinkle the remaining 1/4 cup of Parmesan cheese on top.

Summary:

• Calories: 2537 kcal
• Fat: 98 g
• Protein: 220 g
• Carbs: 205 g
• Potassium: 3876 mg
• Magnesium: 561 mg