Ingredients
Scale
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 8 oz dry fusilli corti bucati pasta
- 6 cups chopped romaine lettuce
- 3 cups cooked chopped chicken
- 2 cups halved cherry tomatoes
- 1 avocado, peeled, pitted, and diced (optional)
- ⅓ cup shaved Parmesan cheese
- Optional toppings: roasted chickpeas, toasted pine nuts, raw pumpkin seeds, or croutons
Instructions
- In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, garlic, Dijon mustard, black pepper, and Worcestershire sauce. Set the dressing aside or refrigerate for up to 5 days.
- Cook the pasta according to package directions, then drain. You can cook the pasta up to 2 days ahead and store it in the refrigerator.
- In a large bowl, combine the cooked pasta, romaine lettuce, cooked chicken, cherry tomatoes, and avocado if using.
- Pour the dressing over the bowl and toss gently until everything is evenly coated.
- Top with shaved Parmesan and any optional toppings you like before serving.
Notes
- You can swap romaine lettuce for finely chopped kale if you prefer a heartier green.
- The dressing keeps well in the fridge for up to 5 days, so make a batch ahead of time.
- Cooked pasta can be stored in the fridge for up to 2 days before assembling the bowl.
- Skip the avocado if you are making this ahead, as it browns quickly after cutting.
- Rotisserie chicken works great here to save time.
- Add roasted chickpeas or toasted pine nuts for extra crunch and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Tossed
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg