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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/kale-caesar-pasta-salad-recipe/