Kale Caesar Pasta Salad
A delightful combination of crispy kale, tender pasta, and crunchy roasted chickpeas, all coated in a creamy Caesar dressing—perfect for any meal or gathering.
Ingredients
Salad Ingredients
- 6 cups Sturdy curly kale or Lacinato/Dino kale, chopped Use fresh, firm leaves without brown spots.
- 8 ounces Pasta (rotini, fusilli, farfalle, or penne) Choose a pasta that holds dressing well.
- 1 can Chickpeas, drained and roasted Can use canned or cooked chickpeas.
- 1 cup Creamy Caesar dressing Homemade or store-bought; see tips for a vegan option.
- 2 tablespoons Olive oil For massaging kale and roasting chickpeas.
- to taste Salt Adjust according to preference.
- to taste Pepper Freshly ground is best.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and toss with olive oil.
Prep Kale
- Rinse kale leaves, dry thoroughly, remove stems, and chop into bite-sized pieces. Massage kale with olive oil, salt, and pepper until tender.
Roast Chickpeas
- Preheat oven to 425°F (220°C). Toss chickpeas with olive oil, salt, and pepper. Roast for 25-35 minutes until crispy.
Make Dressing
- For homemade dressing, blend a soft-boiled egg or mayonnaise with garlic, lemon juice, Dijon mustard, Parmesan, and olive oil until smooth. Adjust seasoning.
Combine and Chill
- In a large bowl, combine cooled pasta, massaged kale, and most of the roasted chickpeas. Add dressing and toss gently. Chill for at least 30 minutes.
Notes
Pair with additional ingredients like cherry tomatoes, grilled chicken, or nuts for added flavor and texture. Store leftovers up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 6gSugar: 2g
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