Easy Pasta Caesar Salad with Kale

If you ask me, pasta salad gets a bad rap for being boring.

This hearty Caesar salad with pasta and kale makes a satisfying meal that’s packed with good-for-you greens and comfort food vibes. Tender pasta and crisp kale pair with a creamy, garlicky Caesar dressing.

It’s tossed with crunchy croutons and sharp Parmesan cheese that bring everything together. The kale holds up better than regular lettuce, so this salad actually gets better as it sits.

It’s a crowd-pleasing dish that works great for potlucks, a perfect make-ahead meal.

What Kind of Kale Should I Use?

For this pasta caesar salad, you’ll want to stick with curly kale or lacinato kale (also called dinosaur kale). Curly kale is probably what you’ll find most easily at the grocery store, and its ruffled leaves hold onto the caesar dressing really well. Lacinato kale has a slightly milder flavor and softer texture, so it’s great if you’re not a huge fan of kale’s sometimes bitter taste. Either way, make sure to remove the thick stems and massage the shredded leaves with a little salt for a few minutes before adding them to your salad – this helps break down the tough fibers and makes the kale much more enjoyable to eat.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Chickpeas: White beans or cannellini beans work great as a substitute. You could also use roasted sunflower seeds or pumpkin seeds for crunch if you want to skip legumes altogether.
• Tahini: No tahini? Try cashew butter or almond butter instead. You might need to add an extra tablespoon of lemon juice to keep that tangy flavor balanced.
• Nutritional yeast: If you can’t find nutritional yeast, just add a bit more parmesan cheese (if not going vegan) or skip it entirely – the dressing will still taste good.
• Kale: Spinach, arugula, or even chopped romaine lettuce work well here. If using spinach, add it right before serving so it doesn’t wilt too much.
• Fusilli pasta: Any short pasta shape works – penne, rotini, or bow ties are all good choices. Just stick with something that holds the dressing well.
• Dijon mustard: Regular yellow mustard can work in a pinch, though you might want to use a bit less since it’s milder than Dijon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta caesar salad is adding the dressing to hot pasta, which will wilt your kale completely and make the tahini-based dressing separate – always let your pasta cool to room temperature first.

Another common error is not massaging the kale before mixing, so take a minute to rub the shredded leaves with a pinch of salt to break down the tough fibers and make them more tender.

Don’t skip draining and rinsing your chickpeas thoroughly before roasting, as excess moisture will prevent them from getting crispy, and make sure to pat them dry with a paper towel for the best results.

Finally, taste your dressing before adding it to the salad since tahini can vary in saltiness – you might need an extra squeeze of lemon juice or a pinch more salt to balance the flavors perfectly.

What to Serve With Pasta Caesar Salad?

This pasta caesar salad is pretty hearty on its own, but I love serving it alongside some crusty bread or garlic breadsticks for extra satisfaction. Since it’s got that fresh, lemony flavor from the tahini dressing, it pairs really well with grilled chicken or salmon if you want to add more protein. You could also serve it as a side dish at barbecues or potlucks – it goes great with grilled vegetables or even some roasted cherry tomatoes. For a lighter meal, just add a simple soup like minestrone or a cup of warm broth on the side.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours because the kale softens up and soaks in all those Caesar flavors. Store it in an airtight container in the refrigerator for up to 4 days. The chickpeas and pasta hold up really well, making this perfect for meal prep lunches.

Make Ahead: You can prep this salad up to 2 days in advance, which is honestly when it tastes best! The kale becomes more tender and the dressing really penetrates everything. Just give it a good toss before serving since the dressing might settle a bit.

Serve: This salad is meant to be enjoyed cold or at room temperature, so no reheating needed! Just pull it out of the fridge about 15 minutes before serving if you want to take the chill off. Add a fresh squeeze of lemon juice and maybe a sprinkle more parmesan if it needs a little pick-me-up.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 90-100 g

Ingredients

For the crispy chickpeas:

• 1 can (15 oz) chickpeas
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

For the dressing:

• 3 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp dijon mustard
• 1 garlic clove
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 tbsp water

For assembly:

• 8 oz cooked short pasta (such as fusilli bucati corti)
• 1/3 cup grated parmesan cheese (optional for vegan)
• 5 cups finely shredded kale

Step 1: Roast the Chickpeas

• 1 can (15 oz) chickpeas
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Preheat your oven to 375°F (190°C).

Drain and rinse the can of chickpeas thoroughly.

Place the chickpeas on a baking pan lined with paper towels, then roll them gently between the paper towels to dry them and remove as many skins as possible; discard any loose skins for extra crispiness.

Transfer the chickpeas to a baking pan, drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon smoked paprika and 1/4 teaspoon sea salt.

Toss to coat evenly using your hands or a spoon.

Bake for 30-40 minutes, shaking the pan gently halfway through, until the chickpeas are golden and crispy.

Step 2: Make the Creamy Dressing

• 3 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 garlic clove
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 tbsp water

While the chickpeas are roasting, combine 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, and 4 tablespoons water in a blender.

Blend until the dressing is completely smooth and creamy.

I always recommend tasting and adjusting the seasoning, adding more lemon for brightness or a splash of water if it’s too thick.

Step 3: Assemble the Salad

• 8 oz cooked short pasta (such as Fusilli Bucati Corti)
• 5 cups finely shredded kale
• roasted chickpeas from Step 1
• grated Parmesan cheese (optional for vegan)
• dressing from Step 2

Once the chickpeas are roasted and cooled slightly, add the cooked short pasta, finely shredded kale, roasted chickpeas from Step 1, and grated Parmesan cheese (if using) to a large mixing bowl.

Pour the creamy dressing from Step 2 over the top.

Toss everything together until the salad is well combined and the dressing coats all of the ingredients evenly.

Serve and enjoy!

For extra flavor, I love to finish the salad with an extra squeeze of lemon juice and some freshly ground black pepper.