INGREDIENTS 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 DIRECTIONS For the dressing: 1. 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. For the pasta salad: 2. 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. 3. Cut the Romaine hearts into 1-inch pieces then add them and your chicken to the bowl with the pasta. 4. Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. 5. Serve immediately or refrigerate, covered, until ready to serve.
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