May 4, 2026
Chick’n Caesar Pasta Salad
This Chick’n Caesar Pasta Salad is a fun twist on the typical Caesar and pasta salads, combining the best of both worlds! Loaded with creamy dressing, seasoned vegan tofu ‘chicken’, and peppery arugula – then topped with homemade lemon-garlic breadcrumbs – leaving you with a pasta salad that’s full of texture and bursting with flavor in every bite! Serve as a side dish or enjoy it for lunch or dinner! It’s the perfect summer recipe!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more salad recipesChick’n Caesar Pasta Salad
This vegan Chick’n Caesar Pasta Salad truly is the best off both worlds! If you know me, then you know I’m obsessed with Caesar salads. If there’s a vegan Caesar salad on any menu, at any restaurant, chances are I’m ordering it. It’s also no secret that I love pasta. And the two together are seriously magical. It was one night while I was eating dinner – a Caesar salad as my starter and a bowl of pasta as my entree – that I had the brilliant idea to marry the two. And the rest is history.
Now I know I’m not the first to invent a Chicken Caesar Pasta Salad, but honestly, the thought never occurred to me until that night just a couple months ago. So here’s my vegan version, which is perfect for all your summer gatherings, by the way! The homemade breadcrumbs really take it over the top, so don’t skip ’em!
Grab a cold one and let’s get to making the best Chick’n Caesar Pasta Salad!
Why You’ll Love This Recipe
- A twist on a classic: A fun fusion of two favorite dishes! Caesar salad and pasta salad.
- Creamy, crunchy, and tangy: Crispy tofu ‘chicken’, homemade Caesar dressing and crispy breadcrumbs add bold flavor and texture to every bite!
- Great for meal prep: Tastes even better after chilling, making it ideal for make-ahead lunches or gatherings!
- Customizable: Use store-bought vegan chick’n if you don’t feel up to making your own tofu version and sub kale or lettuce for arugula.
How to Make Chick’n Caesar Pasta Salad
I like to think of this Chick’n Caesar Pasta Salad in 3 different components – the tofu ‘chicken’, the dressing, and the breadcrumbs – and I usually make each of the 3 components in that order, but if you’d like, you can prep each of the above mentioned components up to 3 days in advance (just make sure to store the dressing and tofu chicken covered in the refrigerator, and the breadcrumbs at room temperature in a sealed container) Here’s how to make it:
1. Prepare the Tofu ‘Chicken’:
Preheat oven to 400°F.
Whisk the oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder and onion powder in a large bowl until thoroughly combined.Add the shredded tofu to the bowl, tossing to coat the tofu. Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through. Set aside.
2. Make the Dressing:
Add cashews, vegan mayo, lemon juice, nutritional yeast, Dijon, olive oil, garlic, capers, salt, pepper, and ½ cup water to a high-speed blender. Blend until smooth. Taste and adjust seasoning. Add more water, 2 tablespoons at a time, for a thinner consistency. Set aside.
3. Prepare the Breadcrumbs:
Heat olive oil in a pan over medium. Add panko, garlic powder, chili flakes, salt, and pepper. Stir constantly until golden brown, about 7 to 10 minutes. Remove from heat and stir in lemon zest. Taste and adjust seasoning if needed.
3. Build the Pasta Salad:
Cook pasta in salted water until al dente. Drain but don’t rinse. Let cool to room temperature.
Toss pasta with arugula, chick’n, and Caesar dressing. Chill for at least 1 hour. Top with red onion, breadcrumbs, and vegan parmesan before serving. ENJOY!
Tips and FAQs
- Chill before serving: The flavors meld beautifully after resting
- Add breadcrumbs last: Keeps them perfectly crunchy
- Make it gluten-free: Use GF pasta and breadcrumbs
- Extra protein boost: Add roasted chickpeas or white beans for even more protein and fiber!
Can I make this vegan chicken caesar pasta salad ahead of time?
Yes! This pasta salad is ideal for meal prep and can be made up to 24 hours in advance!
How long does it keep?
Store in an airtight container in the fridge for up to 4 days. Keep breadcrumbs separate for best texture.
More Salad Recipes to Get You Through All Your Summer Festivities
- Chick’n Caesar Salad Wonton Cups
- Orzo and Arugula Salad with Bell Pepper Vinaigrette
- Mufalletta Panzanella Salad
- Chick’n Pesto Pasta Salad
- Buffalo Chick’n Pasta Salad
Creamy. Crunchy. Crave-Worthy.
This vegan Chick’n Caesar Pasta Salad brings all the satisfying flavor and texture of a classic Caesar salad with the heartiness of pasta. Whether you’re making it for a summer cookout, prepping lunches for the week, or just craving something creamy and cool, this dish checks every box. Don’t forget those crispy lemony breadcrumbs—they’re the secret star!
I hope you love it much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Chick’n Caesar Pasta Salad
Ingredients
Shredded Tofu ‘Chicken'
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan chicken or vegetable bouillon powder or paste
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 (16-ounce) pack super firm tofu, shredded with a cheese grater
Caesar Dressing:
- ½ cup raw cashews (see recipe note 1)
- 2 tablespoons vegan mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 3 cloves fresh garlic
- 2 teaspoons rinsed capers
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
Lemon-Garlic Breadcrumbs:
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- ½ teaspoon chili flakes
- Zest of 1 lemon
Chick’n Caesar Pasta Salad
- 12 ounces short pasta noodles, such as penne or cavatappi
- 5 ounces shredded kale or greens of choice, (such as lettuce or arugula)
- prepared shredded tofu chick’n
- 1 cup caesar dressing
- 1 cup thinly sliced red onion
- 1 cup lemon-garlic breadcrumbs
- Vegan parmesan shreds, for garnish, optional
Instructions
Make the Shredded Tofu ‘Chicken'
- Preheat the oven to 400°F.
- Whisk the oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder and onion powder in a large bowl until thoroughly combined.
- Add the shredded tofu to the bowl, tossing to coat the tofu.
- Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through. Set aside.
Make the Dressing:
- Place the cashews, mayo, lemon juice, nutritional yeast, Dijon, olive oil, garlic, capers, and ½ cup of water in a high-powered blend and pulse until smooth.
- Taste and adjust seasonings, if necessary.
- If you want a thinner consistency, add more water 2 tablespoons at a time until you reach your desired consistency. Set aside.
Prepare the Breadcrumbs:
- In a pan on medium heat, add the olive oil. Once the oil is hot, add the breadcrumbs, season with the garlic powder, salt, pepper, and chili flakes, and cook, stirring often, until it reaches a nice golden-brown color, 7 to 10 minutes.
- Off the heat, stir in the lemon zest until fully incorporated. Taste and adjust seasonings, if necessary.
Build the Pasta Salad:
- Cook the noodles in a large pot of salted water according to package directions, until al dente. Drain, but do not rinse. Place the noodles in a large bowl and set aside to cool at room temperature.
- Once slightly cooled, add the kale and vegan chick’n pieces to the bowl with the pasta and toss with the Caesar dressing until everything is evenly coated.
- Place in the refrigerator for at least an hour to chill.
- When ready, garnish the pasta salad with thinly sliced red onions, lemon-garlic breadcrumbs and vegan parmesan. Enjoy!
Video
Notes
This is hands down the best vegan Caesar dressing I have ever had. Honestly, it might be better than any Caesar dressing period. This is going to be at least a once a month meal in my home.
Every recipe of yours that I have tried has always been a hit. Thanks for making bomb recipes.
I just put in fridge to chill. Had to taste it before and this is amazing!
So happy to hear, Mark! Hopefully it was even better after chilling for a few 🙂
This pasta salad snaps. It is surprisingly very garlicky, so the next batch I’m going to only use 1 garlic clove in the dressing so it’s more meal prep friendly for work lunches.