Rotisserie Chicken Caesar Pasta Salad

Make the pasta. Preheat the oven to 400ºF/200ºC. Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente according to the package (about 10 minutes). Drain the pasta, then toss with a light drizzle of oil and set it aside to cool.

Make the dressing. While the pasta cooks and cools, in a large bowl, whisk to combine the minced garlic and anchovy (see tip in headnote), egg yolks, Dijon, and lemon juice. While continuously whisking, very slowly pour a thin stream of olive oil into the bowl. If you notice any olive oil that isn’t mixed in, pause and whisk it in until combined. Continue with the remaining olive oil until the dressing has reached a thick consistency. Stir in the Parmesan, then add the salt and season with a generous amount of black pepper. Spread the torn ciabatta out on a rimmed baking sheet and bake until golden brown, tossing halfway through, about 10 minutes.

Make the salad. To the bowl with the Caesar dressing, add the cooled pasta, lettuce, rotisserie chicken, toasted ciabatta breadcrumbs, the shaved Parmesan, and a few grinds of black pepper. Toss until everything is evenly coated in the dressing. Chill the Caesar pasta salad in the fridge for about 30 minutes.

Transfer it to a serving plate or bowl, then garnish with more grated Parmesan and black pepper before serving.