Kale Caesar Pasta Salad Recipe

Introduction

This Kale Caesar Pasta Salad is a vibrant, healthy twist on the classic Caesar, combining hearty pasta with crisp kale and a creamy, tangy dressing. It’s perfect as a satisfying lunch or a fresh side for dinner. Ready in under 30 minutes, it’s an easy way to enjoy plant-based flavors at home.

Ingredients

• 1 can chickpeas (15 oz)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 3 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 garlic clove
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tbsp water
• 8 oz pasta, cooked according to package directions (such as Fusilli Bucati Corti)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then toss them with 1 tablespoon olive oil, smoked paprika, and 1/4 teaspoon sea salt. Spread evenly on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.
2. Step 2: While the chickpeas roast, prepare the dressing. In a blender or food processor, combine 3 tablespoons olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
3. Step 3: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
4. Step 4: Chop the kale into bite-size pieces and toss in a large bowl with a small pinch of salt to help soften it.
5. Step 5: Add the cooled pasta and roasted chickpeas to the kale. Pour the dressing over the mixture and toss thoroughly to combine all ingredients well.
6. Step 6: Serve immediately or chill for 30 minutes to let the flavors meld. Enjoy your flavorful, nutrient-packed salad!

Tips & Variations

• Use gluten-free pasta if you want a gluten-free version of this salad.
• Add freshly grated vegan Parmesan or toasted nuts for an extra layer of texture and flavor.
• Massage the kale with a little olive oil and salt before adding the pasta to make it more tender.
• Swap lemon juice for lime juice for a slightly different citrusy kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve freshness. When ready to eat, toss everything together again and enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides kale?

Yes, you can substitute kale with spinach, arugula, or a mix of salad greens for a softer texture and different flavor profile.

Is this salad suitable for vegans?

Absolutely. This recipe contains no animal products and uses plant-based ingredients like tahini and nutritional yeast for a creamy, cheesy flavor.

Kale Caesar Pasta Salad Recipe

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★★★★★

4.6 from 356 reviews

This Kale Caesar Pasta Salad is a vibrant, flavorful dish combining hearty pasta, crispy seasoned chickpeas, and a creamy, tangy dairy-free Caesar dressing made from tahini and nutritional yeast. It’s a wholesome vegan salad perfect as a light lunch or side dish, featuring smoky paprika chickpeas for crunch and kale for a nutrient boost.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

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Chickpeas and Seasoning

• 1 can chickpeas (15 oz), drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Dressing

• 3 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tbsp water

Pasta and Greens

• 8 oz pasta (Fusilli Bucati Corti recommended), cooked according to package directions
• Fresh kale, chopped (quantity not specified, suggest 3 cups chopped)

Instructions

1. Prepare Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, smoked paprika, and sea salt. Spread on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.
2. Cook Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking and cool the pasta.
3. Make the Dressing: In a blender or bowl, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend or whisk until smooth and creamy.
4. Assemble Salad: In a large bowl, toss cooked pasta with chopped kale and the prepared dressing until everything is evenly coated.
5. Add Chickpeas: Sprinkle the crispy roasted chickpeas over the salad and gently toss once more before serving.

Notes

• If you don’t have nutritional yeast, you can substitute with a little grated vegan Parmesan or omit it, but it adds a cheesy flavor.
• For extra flavor, massage the kale with a small amount of salt and lemon juice before tossing with pasta to soften it.
• This salad can be served cold or at room temperature.
• Store leftovers in an airtight container for up to 2 days; add chickpeas just before serving to maintain crispiness.

Keywords: kale pasta salad, vegan pasta salad, chickpea salad, tahini dressing, kale caesar salad, healthy pasta salad