Kale Caesar Pasta Salad
Bright, crunchy, and unexpectedly hearty, this Kale Caesar Pasta Salad delivers on flavor and ease, making it a perfect choice for meal prep or gatherings.
Ingredients
Main Ingredients
- 2 cups kale, chopped Use curly or lacinato kale.
- 2 cups cooked pasta (your choice) Short shapes like fusilli, penne, or bowties work best.
- 1 can chickpeas, drained and rinsed Use BPA-free canned chickpeas for best results.
- 1/2 cup Caesar dressing (preferably high-protein) Look for dressings with anchovy or umami-rich ingredients.
- 1/4 cup grated Parmesan cheese (optional) Adds nutty flavor and creaminess.
- to taste Salt and pepper Adjust seasoning to preference.
- to drizzle Olive oil Use for roasting and massaging kale.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread drained chickpeas on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until golden and crunchy, shaking the pan halfway through.
- Place chopped kale in a bowl, add a drizzle of olive oil and pinch of salt, and massage with fingers until leaves darken and soften, about 30–60 seconds.
Mixing
- Add cooked cooled pasta and warm or cooled roasted chickpeas to the bowl with kale. Pour in Caesar dressing and toss thoroughly until coated.
- Sprinkle grated Parmesan over the salad and toss gently to distribute.
Serving
- Transfer to a serving bowl and serve immediately at room temperature, or chill for 30–60 minutes before serving.
Notes
For best texture, assemble the salad up to 1 hour before serving. Store in an airtight container for up to 3 days. Re-crisp chickpeas if leftovers are combined.