What the heck is this?
It’s Caesar salad’s cooler, carb-loving cousin. Imagine everything you love about a classic Caesar—creamy, tangy dressing, crisp greens, and crunchy croutons—but tossed with tender pasta and dark leafy kale that actually holds its own. It’s fresh, filling, and wildly addictive. Perfect for lunch prep, picnics, potlucks, or when you’re just not in the mood for another sad desk salad.
Why You’ll Love This Recipe
It’s a salad, but it’s pasta. So yes, it counts as self-care.
The homemade Caesar dressing is creamy, garlicky, and totally drinkable.
Kale softens up just right and gives you all those good greens without wilting to mush.
It works as a side or a meal—and tastes even better the next day.
Ridiculously customizable. Add chicken, bacon, eggs, whatever your salad-loving heart desires.
The Good Stuff You’ll Need
For the Salad:
8 oz short pasta (rotini, fusilli, or bowtie all work)
4 cups chopped kale (curly or lacinato)
1 cup halved cherry tomatoes (optional, but adds color and sweetness)
1/2 cup shaved or shredded Parmesan
1/2 cup croutons (store-bought or homemade)
For the Caesar Dressing:
1/2 cup mayo (or Greek yogurt for a lighter twist)
1 tbsp Dijon mustard
2–3 cloves garlic, finely minced or grated
2 tbsp lemon juice (plus more to taste)
2 tsp Worcestershire sauce
1/4 cup finely grated Parmesan
Salt and black pepper to taste
Optional: 1–2 anchovy fillets or 1/2 tsp anchovy paste (for that true Caesar flavor)
Let’s Do This
Step 1: Cook the Pasta
Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Let it chill while you prep the rest.
Step 2: Make the Dressing
In a bowl or jar, whisk together mayo, Dijon, garlic, lemon juice, Worcestershire, Parmesan, salt, and pepper until smooth. Add a splash of water if it’s too thick. Taste and adjust—more lemon for tang, more Parm for richness, more garlic if you dare.
Step 3: Prep the Kale
Massage the chopped kale with a bit of olive oil and a pinch of salt for 1–2 minutes. This softens it up and removes bitterness. It’s worth it, promise.
Step 4: Assemble the Salad
In a large bowl, toss the cooked pasta, kale, cherry tomatoes, and most of the dressing until evenly coated. Let it sit for 10–15 minutes to soak up flavor. Just before serving, add croutons and shaved Parmesan. Drizzle with more dressing if needed.
Serving Suggestions
Serve chilled or at room temp. Add grilled chicken, crispy bacon, or a jammy egg for a protein boost. Want it extra bold? Top with anchovy filets or a squeeze of fresh lemon.
Switch It Up
Make It Vegan: Use vegan mayo and skip the Parmesan (or sub with nutritional yeast).
Make It Fancy: Use roasted garlic in the dressing and add sun-dried tomatoes or marinated artichokes.
Make It Hearty: Add chopped rotisserie chicken or chickpeas.
Make It Spicy: Stir in a pinch of red pepper flakes or drizzle with chili oil before serving.
Make-Ahead Tips
This salad holds up like a champ. Mix everything but the croutons, then store in the fridge for up to 3 days. Add croutons and extra dressing right before serving to keep things crunchy and creamy.
Questions People Actually Ask
Q: Do I have to massage the kale?
A: Yes. Raw kale can be tough and bitter, but a quick massage makes it tender and way more enjoyable. Don’t skip it.
Q: What kind of pasta works best?
A: Short, sturdy shapes are best—think rotini, farfalle, or penne. You want something that can hold the dressing.
Q: Can I make this gluten-free?
A: Absolutely. Just use your favorite GF pasta and gluten-free croutons.
Q: How long will it last in the fridge?
A: 3–4 days. Kale actually gets better with time, and the pasta won’t go soggy like lettuce.
Kale Caesar Pasta Salad (A Salad That Actually Slaps)
- Total Time: 25 minutes
- Yield: 4–6 servings
Description
It’s Caesar salad’s cooler, carb-loving cousin. Imagine everything you love about a classic Caesar—creamy, tangy dressing, crisp greens, and crunchy croutons—but tossed with tender pasta and dark leafy kale that actually holds its own. It’s fresh, filling, and wildly addictive. Perfect for lunch prep, picnics, potlucks, or when you’re just not in the mood for another sad desk salad.
Ingredients
For the Salad:
8 oz short pasta (rotini, fusilli, or bowtie all work)
4 cups chopped kale (curly or lacinato)
1 cup halved cherry tomatoes (optional, but adds color and sweetness)
1/2 cup shaved or shredded Parmesan
1/2 cup croutons (store-bought or homemade)
For the Caesar Dressing:
1/2 cup mayo (or Greek yogurt for a lighter twist)
1 tbsp Dijon mustard
2–3 cloves garlic, finely minced or grated
2 tbsp lemon juice (plus more to taste)
2 tsp Worcestershire sauce
1/4 cup finely grated Parmesan
Salt and black pepper to taste
Optional: 1–2 anchovy fillets or 1/2 tsp anchovy paste (for that true Caesar flavor)
Instructions
Step 1: Cook the Pasta
Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Let it chill while you prep the rest.
Step 2: Make the Dressing
In a bowl or jar, whisk together mayo, Dijon, garlic, lemon juice, Worcestershire, Parmesan, salt, and pepper until smooth. Add a splash of water if it’s too thick. Taste and adjust—more lemon for tang, more Parm for richness, more garlic if you dare.
Step 3: Prep the Kale
Massage the chopped kale with a bit of olive oil and a pinch of salt for 1–2 minutes. This softens it up and removes bitterness. It’s worth it, promise.
Step 4: Assemble the Salad
In a large bowl, toss the cooked pasta, kale, cherry tomatoes, and most of the dressing until evenly coated. Let it sit for 10–15 minutes to soak up flavor. Just before serving, add croutons and shaved Parmesan. Drizzle with more dressing if needed.
Notes
Make It Vegan: Use vegan mayo and skip the Parmesan (or sub with nutritional yeast).
Make It Fancy: Use roasted garlic in the dressing and add sun-dried tomatoes or marinated artichokes.
Make It Hearty: Add chopped rotisserie chicken or chickpeas.
Make It Spicy: Stir in a pinch of red pepper flakes or drizzle with chili oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~460 kcal
- Fat: ~20g
- Carbohydrates: ~52g
- Protein: ~12g