Description
Craving a vibrant, satisfying dish that’s perfect for picnics, potlucks, or a light meal? This Kale Caesar Pasta Salad is your ideal choice! Featuring al dente farfalle pasta, roasted cherry tomatoes, crisp kale, creamy Caesar dressing, and nutty Parmesan cheese, this salad is a delightful blend of fresh, tangy, and savory flavors
Ingredients
Here’s what you need to make Kale Caesar Pasta Salad. Each ingredient adds to the hearty, tangy, and fresh magic.
- Farfalle Pasta (1 lb): Provides a hearty, bite-sized base.
- Small Tomatoes (1 pint, grape or cherry): Add sweet, roasted depth.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances roasting and flavor.
- Kosher Salt and Black Pepper (to taste): Balances and enhances flavors.
- Kale (1 bunch, stemmed and chopped): Offers crisp, nutrient-rich greens.
- Creamy Caesar Dressing (16 oz bottle, ~½–¾ used): Delivers tangy, creamy richness.
- Parmesan Cheese (4 oz, grated): Adds nutty, savory depth.
Substitutions and Variations
- Farfalle Pasta: Swap with penne, rotini, or gluten-free pasta; use zucchini noodles for keto (~2–3g net carbs per serving).
- Tomatoes: Replace with roasted bell peppers or sun-dried tomatoes for similar depth.
- Kale: Use spinach, arugula, or romaine for a milder green.
- Caesar Dressing: Swap with homemade Caesar (blend ½ cup mayo, 2 Tbsp lemon juice, 1 tsp Dijon, 1 garlic clove, 2 anchovies, ¼ cup Parmesan, and olive oil) or vegan Caesar for dairy-free.
- Parmesan: Use pecorino, nutritional yeast (vegan), or omit for keto.
- Keto Adjustment: Use zucchini noodles, reduce tomatoes to ½ cup, and use keto-friendly Caesar dressing (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free pasta; ensure Caesar dressing is gluten-free.
- Vegan Version: Swap Caesar dressing with vegan Caesar and Parmesan with nutritional yeast.
- Protein-Packed: Add 1 cup grilled chicken or chickpeas (non-vegetarian/vegetarian).
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil and season generously with kosher salt.
- Add 1 lb farfalle pasta and cook according to package directions until al dente (about 8–10 minutes).
- Rinse under cold water, drain well, and place in a large bowl. Set aside.
Tip: Rinse pasta to stop cooking and cool it quickly; drain thoroughly to avoid watery salad.
Step 2: Roast the Tomatoes
- Preheat oven or toaster oven to 400°F (200°C).
- Place 1 pint small tomatoes on a small baking tray, drizzle with 1 Tbsp extra-virgin olive oil, and toss lightly.
- Season with kosher salt and black pepper.
- Roast until tomatoes soften and begin to burst, about 12–15 minutes. Set aside to cool slightly.
Tip: Spread tomatoes evenly on the tray for uniform roasting; check early to avoid overcooking.
Step 3: Assemble the Salad
- Stem and chop 1 bunch kale into small, bite-sized pieces.
- Add kale and roasted tomatoes to the bowl with the cooled pasta.
- Pour about ½ of the 16 oz bottle of creamy Caesar dressing over the salad and toss gently.
- Add more dressing if desired, ensuring the salad is well-coated but not soggy.
- Sprinkle with 4 oz grated Parmesan cheese and season with freshly ground black pepper.
Tip: Massage kale lightly with a splash of olive oil if tougher; add dressing gradually to control creaminess.
Step 4: Chill and Serve
- Refrigerate the salad for 1 hour to meld flavors and serve chilled.
- Toss gently before serving and adjust seasoning if needed.
Tip: Chill in a covered bowl to keep fresh; serve cold for maximum refreshment.