Kale Caesar Pasta Salad
Elevate your weeknight dinner or meal prep with this vibrant Kale Caesar Pasta Salad, a delightful fusion of hearty gluten-free pasta, nutrient-rich massaged kale, and delightfully crispy roasted chickpeas. All components are generously coated in a creamy, tangy homemade Caesar dressing, creating a satisfying and flavourful meal that brings a fresh, wholesome twist to a beloved classic.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
50-55 minutes
Servings
4-6 generous servings
Keywords
Why This Recipe Delivers
- A fresh and exciting twist on classic Caesar and pasta salads.
- Packed with nutrient-dense kale and protein-rich roasted chickpeas.
- Perfect for meal prep, holding up well in the refrigerator.
- Features a creamy, homemade dressing that’s bursting with flavor.
- Satisfying and wholesome, ideal for a balanced meal.
Ingredients
- BASE:
- 225 grams (8 ounces) gluten-free pasta, such as fusilli or penne
- 200 grams (5 cups lightly packed) de-stemmed and finely chopped kale
- 60 milliliters (1/4 cup) freshly grated Parmesan cheese, plus more for serving
- One 425-gram (15-ounce) can chickpeas, drained and rinsed
- 15 milliliters (1 tablespoon) olive oil
- 2.5 milliliters (1/2 teaspoon) paprika
- 2.5 milliliters (1/2 teaspoon) garlic powder
- 2.5 milliliters (1/2 teaspoon) onion powder
- 1.25 milliliters (1/4 teaspoon) salt
- CAESAR DRESSING:
- 60 milliliters (1/4 cup) mayonnaise
- 60 milliliters (1/4 cup) plain Greek yogurt
- 45 milliliters (3 tablespoons) freshly grated Parmesan cheese
- 15 milliliters (1 tablespoon) fresh lemon juice
- 1 clove garlic, minced
- 7.5 milliliters (1 1/2 teaspoons) Dijon mustard
- 2.5 milliliters (1/2 teaspoon) salt
- 1.25 milliliters (1/4 teaspoon) black pepper, freshly ground
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the gluten-free pasta and cook according to package instructions until al dente. This typically takes 8-12 minutes. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- While the pasta cooks, preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- Drain and thoroughly rinse the canned chickpeas. Transfer the rinsed chickpeas to a clean dish towel or several layers of paper towels. Rub the chickpeas vigorously between two towels to remove as much moisture as possible and to gently rub off any loose skins. Discard the removed skins; this step ensures extra crispy chickpeas.
- Place the dried chickpeas in a medium mixing bowl. Drizzle with the olive oil and toss to coat evenly. Then, sprinkle with the paprika, garlic powder, onion powder, and salt, tossing again until the chickpeas are well-seasoned.
- Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Bake for approximately 25-30 minutes, or until they are golden brown, fragrant, and delightfully crispy. Stir them halfway through baking for even browning. Once done, remove from the oven and allow to cool slightly.
- Meanwhile, prepare the kale. Remove the tough stems from the kale leaves and finely chop the leaves into bite-sized pieces. Place the chopped kale in a colander and rinse under cool running water. As you rinse, gently massage the kale with your hands for a minute or two. This helps to break down the tough fibers, making it more tender and easier to digest.
- Thoroughly dry the massaged kale using a salad spinner or by patting it very dry with paper towels. Transfer the dried kale to a large salad bowl, ensuring no excess moisture remains as this can dilute the dressing.
- In a small bowl, whisk together all the ingredients for the Caesar dressing: mayonnaise, plain Greek yogurt, grated Parmesan cheese, fresh lemon juice, minced garlic, Dijon mustard, salt, and freshly ground black pepper. Whisk until the dressing is completely smooth and emulsified.
- Once the pasta and roasted chickpeas have cooled, add them to the large salad bowl with the prepared kale. Add the remaining 60 milliliters (1/4 cup) of grated Parmesan cheese. Pour the prepared Caesar dressing over the ingredients.
- Gently toss all the ingredients together until the kale, pasta, and chickpeas are thoroughly coated with the creamy dressing. Serve immediately and enjoy the fresh, hearty flavors!
Tools You’ll Need
- Large pot
- Colander
- Large baking sheet
- Parchment paper
- Large salad bowl
- Small mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Salad spinner (optional, but recommended)
Essential Success Tips
- Ensure kale is thoroughly dried after washing and massaging; excess water can dilute the dressing and make the salad watery.
- Don't skip massaging the kale! It significantly improves the texture, making it more tender and less bitter for a pleasant eating experience.
- Roast the chickpeas until truly crispy. This adds a fantastic textural contrast and satisfying crunch to the soft pasta and kale.
- Allow the pasta and chickpeas to cool completely before combining with the kale and dressing to prevent the salad from becoming warm and wilted.
- Taste the dressing before adding it to the salad and adjust seasonings (salt, pepper, lemon juice) to your personal preference for a perfectly balanced flavor.
Professional Cooking Secrets
- For an extra layer of umami in your dressing, add a tiny pinch of anchovy paste or a few drops of Worcestershire sauce (ensure vegetarian if needed). This deepens the savory notes without overpowering the fresh flavors.
- Toasting the paprika and other spices with the chickpeas in the oven slightly awakens their flavors, making them more aromatic and potent, enhancing the overall profile of the roasted chickpeas.
- Consider adding a tablespoon of nutritional yeast to your dressing for a cheesy, nutty flavor boost, especially if you want to enhance the savory notes or reduce the dairy content.
Notes
- This salad can be prepared a day in advance for meal prepping. Store the dressing separately and toss just before serving to maintain the crispness of the kale and chickpeas.
- For a dairy-free or vegan version, use a plant-based mayonnaise, a dairy-free Greek yogurt alternative, and a vegan Parmesan substitute.
- Feel free to add other fresh vegetables like halved cherry tomatoes, thinly sliced red onion, or diced cucumber for extra freshness and crunch.
Frequently Asked Questions
Can I use regular pasta instead of gluten-free?
Absolutely! Any short pasta shape like penne, fusilli, or farfalle will work perfectly. Simply adjust cooking time according to the package directions for your chosen pasta.
How long will this pasta salad last in the refrigerator?
When stored in an airtight container, the Kale Caesar Pasta Salad will stay fresh for up to 3-4 days. For the best texture, especially for crispy chickpeas and vibrant kale, it's ideal to dress the salad just before serving if making it ahead.
Can I add other vegetables to this salad?
Yes, this salad is very versatile and open to customization! Sliced cucumbers, bell peppers, shredded carrots, or even grilled asparagus would be delicious and colorful additions.
Nutrition Facts (Per Serving)
A rough estimate for one of 4 servings: Calories: 480, Protein: 22g, Fat: 25g, Carbs: 45g, Fiber: 10g.
Allergy Information
Contains eggs (from mayonnaise) and dairy (from Parmesan cheese and Greek yogurt). For a vegan or dairy-free alternative, use plant-based mayonnaise, dairy-free yogurt, and a vegan Parmesan substitute. The recipe is naturally gluten-free with the specified pasta.
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