Kale Caesar Pasta Salad
This Kale Caesar Pasta Salad is a fresh fusion of two favorites: pasta salad and Caesar salad. It features chewy pasta, massaged kale for tenderness, crispy croutons, Parmesan cheese, and a creamy Caesar dressing that ties it all together. Perfect as a make-ahead lunch, side dish, or base for grilled chicken or shrimp.
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Ingredients:
For the Salad:
8 oz (225g) short pasta (like rotini, penne, or farfalle)
4 cups curly kale, stems removed and chopped
1 tbsp olive oil
1/2 cup croutons
1/3 cup grated or shaved Parmesan cheese
Optional: 1/2 cup cherry tomatoes, halved
Optional: 1/4 red onion, thinly sliced
Optional protein: grilled chicken, tofu, chickpeas
For the Caesar Dressing:
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, finely grated
1–2 tsp anchovy paste (or 1 tsp Worcestershire for vegetarian version)
2 tbsp grated Parmesan cheese
Salt & pepper to taste
Water or olive oil to thin
Instructions:
1. Cook the Pasta:
Boil pasta in salted water until al dente. Drain and rinse under cool water to stop cooking. Set aside.
2. Massage the Kale:
Place chopped kale in a large bowl.
Drizzle with 1 tbsp olive oil and a small pinch of salt.
Massage with your hands for 1–2 minutes until the kale softens and darkens.
3. Make the Dressing:
In a small bowl, whisk together mayo, lemon juice, mustard, garlic, anchovy paste (or Worcestershire), Parmesan, salt, and pepper.
Thin with a bit of water or olive oil until creamy and pourable.
4. Assemble the Salad:
In the large bowl with kale, add the pasta, croutons, and cherry tomatoes or onions if using.
Pour dressing over and toss well.
Add Parmesan shavings on top and serve.
Notes & Tips:
Make ahead tip: Keep croutons separate until serving to keep them crispy.
Add protein: Top with grilled chicken, salmon, or roasted chickpeas for a meal bowl.
Shortcuts: Use bagged kale and store-bought Caesar dressing for faster prep.
Want extra crunch? Add sunflower seeds or toasted pine nuts.
Frequently Asked Questions
Q: Can I use baby kale instead of curly kale?
A: Yes! Baby kale is more tender and doesn’t need to be massaged.
Q: What’s a good vegetarian sub for anchovy paste?
A: Use 1 tsp Worcestershire sauce (vegetarian version) or extra Dijon mustard and capers.
Q: Can I make it gluten-free?
A: Absolutely. Use gluten-free pasta and croutons.
Q: Can I serve this warm?
A: Yes — it’s also great slightly warm with freshly cooked pasta.
Nutritional Information
Calories: 340
Protein: 10g
Carbohydrates: 32g
Fat: 20g
Fiber: 3g
Sugar: 2g
Sodium: 480mg