Kale Caesar Pasta Salad Recipe

Introduction

This Kale Caesar Pasta Salad is a delicious twist on the classic Caesar, combining tender gluten-free pasta with nutrient-packed kale and crispy roasted chickpeas. Tossed in a creamy, tangy dressing, it’s perfect for a quick lunch or a light dinner.

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. Cook the gluten free pasta according to package instructions. Drain and set aside to cool.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Drain and rinse the chickpeas well. Spread them on a clean dish towel or paper towels, then rub between two towels to remove excess water and loosen any skins. Discard the skins.
4. Step 4: Place the dried chickpeas in a bowl. Toss with olive oil, paprika, garlic powder, onion powder, and 1/4 teaspoon salt until evenly coated.
5. Step 5: Spread the chickpeas on a baking sheet lined with parchment paper. Bake for about 30 minutes, shaking the pan halfway through, until they are golden and crispy.
6. Step 6: Meanwhile, remove the kale stems and chop the leaves into small pieces. Rinse under cold water using a strainer and massage the kale with your hands to soften it. Drain and dry thoroughly.
7. Step 7: Add the dried kale to a large salad bowl along with the cooled pasta and roasted chickpeas.
8. Step 8: In a small bowl, whisk together the mayonnaise, Greek yogurt, 3 tablespoons grated parmesan, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and black pepper to create the dressing.
9. Step 9: Pour the dressing over the salad ingredients and toss well to combine. Sprinkle with 1/4 cup grated parmesan before serving. Enjoy!

Tips & Variations

• For extra crunch, toast some pine nuts or walnuts and sprinkle them on top before serving.
• Substitute kale with baby spinach or romaine lettuce if preferred for a milder flavor.
• Use vegan mayonnaise and skip the parmesan for a dairy-free version.
• Make this salad ahead of time but keep the dressing separate until ready to serve for best texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss before serving. Reheat the roasted chickpeas briefly in the oven to restore their crispiness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten free?

Yes, regular pasta works perfectly fine. Adjust cooking time according to the pasta you choose.

How do I massage kale properly?

After washing, rub the kale leaves with your hands for a couple of minutes until they soften and darken in color. This breaks down the fibers and makes the kale more tender and easier to eat.

Kale Caesar Pasta Salad Recipe

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★★★★★

4.9 from 120 reviews

A wholesome and flavorful Kale Caesar Pasta Salad featuring gluten-free pasta, roasted crispy chickpeas, fresh kale, and a creamy homemade Caesar dressing made with Greek yogurt and mayonnaise. This salad combines a delightful mix of textures and flavors, making it perfect for a healthy lunch or dinner option.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 8 ounces gluten free pasta
• 5 cups de-stemmed and chopped kale
• 1/4 cup grated parmesan
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Dressing

• 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. Cook the gluten-free pasta according to the package instructions. Once cooked, drain and set aside to cool.
2. Preheat oven: Preheat your oven to 400°F (204°C) to prepare for roasting the chickpeas.
3. Dry chickpeas: Drain and rinse the chickpeas thoroughly. Place them between two dish towels or paper towels and rub them to remove excess water and any loose skins. Discard the skins.
4. Toss chickpeas with oil and spices: Transfer the dried chickpeas to a bowl. Add olive oil, paprika, garlic powder, onion powder, and salt. Toss until the chickpeas are evenly coated with the spices and oil.
5. Roast chickpeas: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes or until golden and crispy, stirring halfway through for even cooking.
6. Prepare kale: While the chickpeas roast, remove kale stems and chop the leaves into small pieces. Rinse under cold water using a strainer, then massage the kale gently with your hands to soften the leaves. Pat dry thoroughly and add to a large salad bowl.
7. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
8. Combine salad: Once the pasta has cooled and the chickpeas are roasted, add the pasta, chickpeas, and 1/4 cup grated parmesan to the bowl with the kale. Pour the dressing over the ingredients and toss well to coat evenly.
9. Serve: Enjoy the Kale Caesar Pasta Salad immediately or chill it slightly before serving for a refreshing meal.

Notes

• For extra crisp chickpeas, shake the baking sheet halfway through roasting to ensure even cooking.
• Massage kale well to reduce bitterness and improve texture.
• You can substitute regular pasta if gluten is not a concern.
• Adjust seasoning in the dressing according to taste preference.
• This salad can be made a few hours ahead; keep dressing separate until ready to serve for best texture.

Keywords: Kale Caesar Salad, Gluten Free Pasta Salad, Roasted Chickpeas, Healthy Salad, Greek Yogurt Dressing, Vegetarian Salad