Chicken Caesar Pasta Salad
Combine buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic, 1/2 cup Parmesan and 1/4 teaspoon each salt and pepper in a blender; puree on high speed until smooth, about 1 minute. Set aside.Advertisement
Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
Combine the pasta, chicken, tomatoes, 1/4 cup of the reserved cooking water and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Stir in the buttermilk dressing until thoroughly combined. Stir in additional cooking water as needed for a creamy consistency. Cover and chill for at least 30 minutes or up to 2 days.
Just before serving, stir in lettuce; sprinkle with the remaining 1/4 cup Parmesan.
To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.
3 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 high-fat protein