Description
Kale Caesar Pasta Salad is a vibrant and nutritious dish that combines the classic flavors of Caesar salad with hearty pasta for a satisfying meal. This recipe features perfectly roasted chickpeas, massaged kale, and a creamy homemade dressing, making it an excellent choice for summer barbecues or quick weeknight dinners. With its delightful textures and rich taste, this pasta salad is not only easy to prepare but also appeals to both vegetarians and gluten-free diners alike. Whether served as a main dish or a side, this Kale Caesar Pasta Salad is sure to impress.
Ingredients
Scale
- 8 ounces gluten-free pasta
- 5 cups de-stemmed and chopped kale
- 1 can (15 ounces) chickpeas
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water according to package instructions. Drain and set aside to cool.
- Preheat oven to 400°F (200°C). Rinse chickpeas and dry thoroughly. Toss with olive oil and spices; spread on a baking sheet and roast for about 30 minutes until crispy.
- Massage chopped kale in a bowl until tender; transfer to a large salad bowl.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
- Combine cooked pasta, roasted chickpeas, grated Parmesan cheese, and dressing with the kale; toss until well mixed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 210g)
- Calories: 325
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg