Hearty kale, salty Parmesan, and creamy pasta are tossed together in this kale pasta Caesar salad. The homemade dressing takes it over the top!
I have ordered a Caesar salad from at least 500 different restaurants in my life. I’ve never officially counted, but I literally order one every single time we eat out lol… so I think it’s safe to say that I know a good Caesar salad when I try one. This kale pasta Caesar salad is a fun twist on the classic — I love how the combination of pasta and a deep-flavored green like kale makes this a whole meal, and trust me when I say that it is absolutely delicious.
How To Make Kale Pasta Caesar Salad
Simple is the name of the game around here. I love how this kale salad comes together in under 20 minutes — it’s perfect for when I’m in a rush and need a quick side dish for dinner.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, then drain it and rinse under cool water.
- Massage the kale: Place the chopped kale in a large bowl and massage it to soften the leaves.
- Add the dressing and toss: Add the cooked pasta and Caesar dressing to the bowl and give everything a good toss.
- Finish off the salad: Mix in the grated Parmesan and black pepper, then top the salad with extra Parm and enjoy!
Tips From the Kitchen
I’m never getting off the Caesar salad train, so I like to switch it up once in a while. This kale pasta Caesar salad will be on rotation in your kitchen with these six easy tips.
- Make the Caesar dressing yourself. This recipe is the only Caesar dressing you’ll ever need again. It comes together in 10 minutes and uses simple ingredients that you probably already have in your pantry/fridge.
- Allow the pasta to cool completely. To prevent the kale from wilting, wait until the pasta cools to room temperature before adding it to the kale.
- Chop the kale into bite-sized pieces. Nobody likes a big chunk of kale in their salad! Use a sharp knife to chop the leaves into small pieces, or rip them with your hands.
- Use a fresh block of Parmesan. One of my secrets is adding both grated and shaved Parmesan to salads. I love the texture that the larger shaved pieces add, while the grated Parm coats the kale and pasta. If you’ve never shaved Parmesan before, a vegetable peeler will be your new best friend.
- Adjust the flavors to your liking. Add a squeeze of lemon juice for extra brightness, or chop a few anchovy fillets and add them in for more of an authentic “Caesar” flavor.
- Add protein or a crunchy topping (optional). Grilled chicken adds a nice touch and extra protein to this salad. If you’re craving a crunch, toss croutons or roasted chickpeas on top of the salad.
Storage
Unlike most salads, this kale Caesar pasta salad tastes even better as it sits. Store any leftovers for up to two days in an airtight container in the fridge.
More Pasta Salad Recipes
- Italian Pasta Salad — Loaded with salami, mozzarella, and fresh veggies
- Pesto Pasta Salad — Homemade pesto and baby arugula are the stars of the show!
- Caprese Pasta Salad — Super simple and refreshing
- Tortellini Pasta Salad — A zesty symphony of Mediterranean flavors
Recipe
Ingredients
- 6 oz pasta short shape like fusilli, penne, or bow ties
- 1 bunch kale stems removed, leaves chopped
- 1 cup Caesar dressing adjust to preference
- 1/2 cup parmesan cheese grated
- 1/4 tsp ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it is al dente. Drain the pot and rinse the pasta under cool water.
- Place the chopped kale in a large bowl. Massage the kale for 1-2 minutes to soften it.
- Add the cooked pasta to the bowl and pour in the Caesar dressing. Toss to coat everything.
- Mix in the grated Parmesan and season the salad with black pepper. Top the salad with extra Parmesan and serve it chilled. Enjoy!
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