Chicken Caesar Pasta Salad

Ingredients

• 8 oz. medium shell pasta
• Kosher salt
• 6 oil-packed anchovy fillets
• 2 garlic cloves
• 1 oz. Parmesan, finely grated (about ½ cup), plus more shaved for serving
• ⅓ cup extra-virgin olive oil
• 2 Tbsp. mayonnaise
• 2 Tbsp. white wine vinegar
• 2 Tbsp. fresh lemon juice, plus more for drizzling
• 1 tsp. freshly ground pepper, plus more
• 3 heads of Little Gem lettuce or 2 romaine hearts, leaves separated, torn if large
• 1 cup shredded skinless rotisserie chicken breast

Steps

1. In a medium pot of boiling salted water, cook 8 oz. medium shell pasta, stirring now and then, until al dente. Drain thoroughly and leave it in the colander to cool for about 20 minutes.
2. While the pasta cools, use a blender to purée 6 oil-packed anchovy fillets, 2 garlic cloves, 1 oz. finely grated Parmesan (about ½ cup), ⅓ cup extra-virgin olive oil, 2 Tbsp. mayonnaise, 2 Tbsp. white wine vinegar, 2 Tbsp. fresh lemon juice and 1 tsp. freshly ground pepper until smooth and creamy. Season the dressing with kosher salt. As an alternative, finely chop the anchovies and garlic, then whisk them with the rest of the dressing ingredients in a medium bowl.
3. Put 3 heads of Little Gem lettuce or 2 romaine hearts into a large bowl, with the leaves separated and large ones torn. Lightly drizzle lemon juice over the leaves, season with a small pinch of salt and with pepper, and gently toss until coated.
4. To the lettuce, add 1 cup shredded skinless rotisserie chicken breast and the reserved pasta. Drizzle the dressing over them and gently toss everything together with your hands.
5. Move the salad onto a platter and top it with shaved Parmesan.