Kale Caesar Pasta Salad Recipe

Introduction

This Kale Caesar Pasta Salad is a vibrant, healthy twist on the classic Caesar salad, featuring tender kale, crispy roasted chickpeas, and gluten-free pasta. It’s a perfect dish for a light lunch or a refreshing side, packed with flavor and texture.

Ingredients

• 8 ounces gluten-free pasta
• 5 cups de-stemmed and chopped kale
• 1/4 cup grated parmesan
• 1 (15 ounce) can chickpeas
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (for chickpeas)
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tablespoons grated parmesan (for dressing)
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt (for dressing)
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions. Drain and set aside to cool.
2. Step 2: Preheat your oven to 400°F (200°C).
3. Step 3: Drain and rinse the chickpeas. Pat them dry using a dish towel or paper towels, rubbing them between towels to remove any skins. Discard the skins.
4. Step 4: Toss the dried chickpeas with olive oil, paprika, garlic powder, onion powder, and 1/4 teaspoon salt. Spread them on a parchment-lined baking sheet.
5. Step 5: Bake the chickpeas for about 30 minutes, or until golden and crispy, stirring once halfway through.
6. Step 6: While the chickpeas roast, remove the stems from the kale and chop the leaves into small pieces. Rinse the kale in a strainer under cold water and massage it with your hands to soften the leaves.
7. Step 7: Dry the kale thoroughly and place it in a large salad bowl.
8. Step 8: Whisk together the mayonnaise, Greek yogurt, 3 tablespoons parmesan, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and black pepper to make the dressing.
9. Step 9: Add the cooled pasta, roasted chickpeas, and 1/4 cup grated parmesan to the bowl with the kale. Pour the dressing over and toss everything together until well coated.
10. Step 10: Serve immediately or chill for a little while to let the flavors meld.

Tips & Variations

• For extra crunch, double roast the chickpeas or add toasted pine nuts.
• Swap Greek yogurt for sour cream or extra mayonnaise if you prefer a richer dressing.
• Use curly kale or Tuscan (Lacinato) kale depending on your texture preference.
• Add a squeeze of fresh lemon before serving for a bright finish.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended as the kale and chickpeas are best enjoyed fresh or cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the parmesan with a vegan cheese or nutritional yeast and use vegan mayonnaise and yogurt alternatives for the dressing.

What type of pasta works best?

Gluten-free pasta works well in this recipe, but any short pasta like penne, fusilli, or rotini will hold the dressing nicely.

Kale Caesar Pasta Salad Recipe

---

★★★★★

4.9 from 69 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Kale Caesar Pasta Salad is a delightful and nutritious dish combining gluten-free pasta, crispy roasted chickpeas, and fresh kale, all tossed in a creamy homemade Caesar dressing. Perfect for a wholesome lunch or a light dinner, this salad offers a satisfying blend of textures and flavors with a healthy twist on the traditional Caesar salad.

---

Ingredients

Scale 1x2x3x

Salad Ingredients

• 8 ounces gluten free pasta
• 5 cups de-stemmed and chopped kale
• 1/4 cup grated parmesan
• 1 15 ounce can chickpeas

Spices and Oil for Chickpeas

• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Dressing Ingredients

• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tablespoons grated parmesan
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

---

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Once cooked, drain and set aside to cool.
2. Preheat oven: Preheat your oven to 400°F (204°C) in preparation for roasting the chickpeas.
3. Prepare chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them between two dish towels or paper towels and rub gently to remove the skins. Discard the skins that come off to ensure crispiness and a better texture.
4. Toss chickpeas with oil and spices: Transfer the chickpeas to a bowl, drizzle with olive oil, and evenly coat them by tossing. Then add paprika, garlic powder, onion powder, and salt; toss again to distribute the spices well.
5. Roast chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Bake for about 30 minutes or until they are golden and crispy, shaking the pan occasionally for even roasting.
6. Prepare kale: While the chickpeas roast, remove the stems from the kale and chop the leaves into small pieces. Rinse the kale under water in a strainer and massage it with your hands to soften the leaves.
7. Dry kale and place in bowl: Drain the kale well to remove excess water and add it to a large salad bowl as the base of your salad.
8. Make the dressing: In a separate bowl, whisk together mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
9. Combine and toss salad: Once the pasta and roasted chickpeas have cooled slightly, add them to the bowl with the kale. Sprinkle with 1/4 cup grated parmesan and pour the dressing over the salad. Toss everything gently but thoroughly to coat all ingredients evenly.
10. Serve: Enjoy your fresh and flavorful Kale Caesar Pasta Salad immediately for best texture, or chill briefly if preferred.

Notes

• Make sure to remove chickpea skins for the crispiest roasted chickpeas.
• You can substitute regular pasta if gluten is not a concern.
• Massaging kale softens it and makes it more pleasant to eat raw.
• For a vegan version, substitute mayonnaise and Greek yogurt with vegan alternatives and omit parmesan.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days; add the dressing just before serving if storing separately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: Kale Caesar Pasta Salad, gluten free pasta salad, roasted chickpeas salad, healthy pasta salad, Caesar dressing salad