I need quick help from the chefs

I am making pasta salad for 35 people...can't find a recipe I love.

How does tri color rotini, grilled chicken, caesar dressing, mozz cheese, parm cheese and red onion sound???

should I use a diff. dressing??? Or more/diff toppings??

Thanks!!

Re: I need quick help from the chefs

I might use a regular Italian vinegarette type dressing rather than the caesar- that might be a bit heavy for a pasta salad... JMO though....Everything else sounds yummy though!

Re: I need quick help from the chefs

I would have to agree with the vinegarette...but sounds delish

Re: I need quick help from the chefs

Sounds delicious, but I too would do an italian vinaigrette- I love old school mix it yourself Good Seasons Italian on pasta salad.

Re: I need quick help from the chefs

I'm FAAAAAAAAAAR from a chef, but I agree with the Italian dressing idea

Re: I need quick help from the chefs

Thanks ladies!! I thought maybe caesar was too heavy but I was trying for a caesar salad pasta type thing...I think I'll stick to vinegarette!!

Re: I need quick help from the chefs

I would do that salad with Balsamic dressing and olive oil. Mmmmm!

Re: I need quick help from the chefs

You can get a caesar-style vinagrette - I think T Marzetti (sp?) makes one that's really good. Not creamy like regular caesar.

Re: I need quick help from the chefs

I also found these:

Caesar Chicken-Pasta Salad


Preparation time: 10 minutes,Cook time: 10 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese salad dressing, or herbs.


3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredents in a large bowl; toss well to coat.
Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Yield: 4 servings (serving size: 2 cups)

CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g,mono 1.4g,poly 0.6g); IRON 2.6mg; CHOLESTEROL 78mg; CALCIUM 206mg; CARBOHYDRATE 40.4g; SODIUM 951mg; PROTEIN 19.4g; FIBER 3.5g

Re: I need quick help from the chefs

I think a vinaigrette type caesar could def. work for this type of salad. Do 3 pounds of pasta for 35 people. You will have extras but I hate to run out of stuff!
I would also add red pepper (cut into 1/2 inch cubes) for some color. Even with tri-color rotini, it will be very white. You need to liven it up with some color!

Re: I need quick help from the chefs

I think I just personally shy away from anything caesar because I am allergic to anchovy paste which most caesar dressing contains. My DH's step-sister is also allergic, so it just makes me very cautious.

If I were not allergic, I think the caesar dressing sounds great.

Re: I need quick help from the chefs

I'm far from a chef - but whenever I would make a pasta salad I would also try to include a variety of different color peppers to add some color (red, yellow, orange) and crunch.

Re: I need quick help from the chefs

italian dressing....

throw some roasted red peppers and artichoke hearts in there!!!

Re: I need quick help from the chefs

Thank you so much for all the suggestions!! I think I am good to go!! I picked up red onion, red pepper and green pepper, mozz cheese and good seasons italian dressing which I'm mixing with red wine vinegar. I think it'll be really good!!