Description
Kale caesar pasta salad delivers a fresh twist on classic caesar flavors, blending crisp greens with creamy dressing and perfectly al dente pasta. Restaurant-quality ingredients create a memorable Mediterranean-inspired dish you’ll crave all summer long.
Ingredients
Scale
Greens and Pasta:
- 4 cups kale, stems removed and chopped
- 12 ounces (340 grams) short pasta (rotini, fusilli, or bowtie)
Cheese and Croutons:
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons, homemade or store-bought
Dressing and Seasonings:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 cup mayonnaise or Greek yogurt
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon anchovy paste (optional, for classic Caesar flavor)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Fill a generously sized pot with water, season with salt, and heat until vigorously bubbling.
- Submerge pasta into boiling water, stirring occasionally, and cook until perfectly tender yet slightly firm.
- Immediately strain pasta in a colander, then shower with cold water to halt additional cooking and prevent clumping.
- Whisk together creamy caesar dressing ingredients, blending anchovy paste, garlic, lemon juice, olive oil, and parmesan until smooth and well-incorporated.
- Thoroughly wash kale leaves, remove tough stems, and slice into delicate, bite-sized ribbons.
- Massage kale with a drizzle of olive oil to soften its robust texture and reduce bitterness.
- Transfer cooled pasta into a spacious mixing bowl, generously coating with prepared caesar dressing.
- Fold in tender kale strips, ensuring each strand is elegantly coated with the tangy sauce.
- Sprinkle crisp, golden croutons and additional parmesan shavings across the salad for textural contrast.
- Refrigerate for 15-20 minutes to allow flavors to meld and develop a harmonious taste profile.
- Serve chilled, garnishing with fresh ground black pepper and extra parmesan if desired.
Notes
- Swap regular pasta for whole wheat or gluten-free options to accommodate dietary restrictions and boost nutritional value.
- Massage kale leaves with a bit of olive oil and lemon juice beforehand to soften their tough texture and reduce bitterness.
- Use a vegetarian Parmesan alternative or nutritional yeast to make the dish completely plant-based while maintaining a rich, cheesy flavor profile.
- Toast pine nuts or sunflower seeds briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg