Ingredients
8 ounces Garofalo tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 ounces shaved Parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
Freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced
Directions
Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse. Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add half of the Parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with the remaining Parmesan and drizzle with the remaining salad dressing. Makes 8 servings.
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