Kale Caesar Pasta Salad (Print Version)
# Ingredients:
→ Base
01 -
225g pasta, cooked al dente
02 -
4-5 cups fresh kale, chopped
→ Dressing & Seasoning
03 -
1 tablespoon olive oil, plus extra for pasta
04 -
2 tablespoons fresh lemon juice
05 -
1 cup Caesar dressing
06 -
Kosher salt, to taste
07 -
Fresh cracked pepper, to taste
→ Add-ins
08 -
400g chickpeas (garbanzo beans), rinsed and drained
09 -
1 cup cucumbers, sliced
10 -
100g jar capers, drained
11 -
140g Parmesan cheese, shaved
12 -
2 cups homemade herb and garlic croutons
# Instructions:
01 -
Cook pasta according to package directions until al dente. Toss with olive oil and season with salt and pepper. Allow to cool to room temperature.
02 -
Add kale to a large serving bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Massage kale for a few minutes until it wilts and turns bright green.
03 -
Add cooled pasta, chickpeas, cucumbers, capers, and most of the Parmesan cheese to the bowl with kale.
04 -
Drizzle with Caesar dressing and toss to coat evenly.
05 -
If serving immediately, fold in the crispy croutons. Otherwise, add croutons just before serving along with another drizzle of dressing. Toss to coat, garnish with reserved Parmesan cheese and fresh cracked pepper.
# Notes:
01 -
Massaging the kale helps break down its fibrous texture, making it more tender and palatable.
02 -
For best results, add croutons just before serving to maintain their crispness.