Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken caesar pasta salad, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I had some girlfriends coming over for a late lunch one summer afternoon last year. All of our husbands were out fishing, together, so we decided we were going to get together too. In woman fashion, we had a few things to take care of at home in the morning and early afternoon, so we decided to meet around three. I wanted to make something that was lighter, but a dish that was also going to fill everyone up. I didn’t want to do a plain salad, so when I found this chicken Caesar pasta salad, I thought the addition of the pasta was just what I was needing.
Just A Pinch published the recipe and so I figured it had to be a good one. I made it up and then waited for my guests to show up. When they saw the salad, they all were full of “ooohs” and “ahhhs.” That was nice to hear after taking the time to prepare it.
The flavor of this was unique but really, really good. We all gobbled down our plates and finished up what was left in the bowl. I think I made the perfect selection!
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Quick Tip: Feta cheese is good in here too!