Can I make Kale Caesar Pasta Salad ahead of time?

Yes, you can prep the pasta, kale, roasted chickpeas, and dressing in advance. For best texture, store the dressing separately and mix everything just before serving.

Is this salad good for meal prep?

Absolutely. This recipe holds up well in the fridge for up to 3 days. Keep the kale and chickpeas separate from the dressing to avoid sogginess.

What can I use instead of kale?

You can substitute kale with baby spinach, arugula, or chopped romaine lettuce for a milder flavor and softer texture.

Kale Caesar Pasta Salad - Superb Recipe

Description

A creamy, tangy, and hearty twist on the classic Caesar, this Kale Caesar Pasta Salad combines roasted chickpeas, massaged kale, and a zesty tahini dressing for a quick and healthy meal that’s perfect for lunches, potlucks, or weeknight dinners.

Ingredients

Scale

For the Roasted Chickpeas

1 can (15 oz) chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt

For the Tahini Caesar Dressing

3 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon nutritional yeast
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons water (to adjust consistency)

For the Salad

8 oz short pasta (like fusilli), cooked
5 cups chopped kale
1/3 cup grated parmesan cheese (or vegan substitute)

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Instructions

Roast the Chickpeas: Preheat your oven to 375°F. Drain and rinse the chickpeas, then pat them thoroughly dry using paper towels. Discard any loose skins to help with crisping. Toss the chickpeas with olive oil, smoked paprika, and salt. Spread them out on a baking sheet in a single layer and roast for 30 to 40 minutes, shaking the pan halfway through.
Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and let it cool slightly while preparing the other ingredients.
Make the Dressing: In a blender or small food processor, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend until smooth and creamy. Adjust water or lemon juice as needed for your preferred consistency.
Prepare the Kale: Place chopped kale in a large mixing bowl and drizzle with a small amount of olive oil. Massage the leaves with your hands for 1–2 minutes to soften and mellow the flavor. This step helps the kale absorb more dressing and become easier to chew.
Assemble the Salad: Add the cooked pasta and massaged kale to the bowl. Sprinkle in the grated parmesan cheese and top with roasted chickpeas. Pour in the tahini Caesar dressing and toss thoroughly to combine. Taste and season with extra salt or pepper if needed. Serve immediately or chill in the fridge before serving.

Notes

To keep the chickpeas crispy, store them separately and add them to the salad just before serving.
For a protein boost, add grilled chicken, tofu, or even boiled eggs.
To make this a gluten-free meal, use gluten-free pasta and check labels on all condiments.
Leftovers keep well in the fridge for up to 3 days, but the texture is best on day one.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Main Course
Method: Roasting, Boiling, Mixing
Cuisine: American, Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 430
Sugar: 3g
Sodium: 320mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 15g
Cholesterol: 6mg