A Fresh, Vibrant Twist on Classic Caesar Salad
If you love a classic Caesar salad but crave something a little heartier, you’re going to love this Kale Caesar Pasta Salad. Tender pasta is tossed with thinly sliced raw kale, a creamy Caesar dressing with anchovies, plenty of grated Parmesan, and crunchy toasted breadcrumbs. It’s fresh, satisfying, and perfect for cookouts, casual lunches, or as a make-ahead side dish for easy entertaining!
This pasta salad is endlessly customizable too. You can add grilled chicken, shrimp or roasted salmon to turn it into a satisfying main course, or swap the kale for your favorite leafy greens if you prefer. (No judgment — you could even use the dressing from my lemon kale Caesar salad with crispy chickpeas if you want to mix things up!)
And if you’re looking for even more hearty kale recipes, my grilled chicken kale salad loaded with fresh veggies and white beans is another easy go-to!
What You’ll Need
You can use any shape of pasta that you like, but I’m partial to short pasta for salads. And save yourself the trouble for roasting chicken yourself and grab your favorite store-bought rotisserie chicken. Perfect for busy weeknights!
While I absolutely adore a classic Caesar salad dressing, I am head over heels in love with this pesto Caesar dressing. Give it a try next time?
Ingredient Substitutions
- Kale can be substituted with baby spinach or arugula.
- Instead of rotisserie chicken, feel free to use shrimp, grilled chicken, or even add some crispy bacon. Just crumble it up before tossing everything together. Try pan-seared halloumi for a hearty vegetarian option!
- Other veggies to add: roasted bell peppers, cucumber, or avocado. Halved cherry tomatoes are a great addition too!
- For a slightly lighter dressing, feel free to use Greek yogurt in place of some or all of the mayo.
- Toasted nuts like pine nuts or sliced almonds add a delicious crunch!
How To Make Kale Chicken Caesar Pasta Salad
- Make the Caesar dressing: It’s really easy! Simply combine all dressing ingredients in a personal blender or food processor, then process until smooth and creamy. Refrigerate until needed.
- Cook the pasta until al dente, about 11 minutes.
- Assemble the pasta salad. Combine thinly sliced kale leaves, pulled or shredded chicken, shaved Parmesan cheese, homemade Caesar dressing, and lots of freshly ground black pepper. Toss well, then taste and adjust seasoning as needed.
Because of the creamy Caesar dressing, I prefer to eat this cold, but it can also be enjoyed room temperature. It’s great alongside other make ahead potluck dishes like tomato-basil pasta salad or my Greek orzo salad.
Ari’s Best Tips!
- For best flavor, I strongly recommend making the pasta salad dressing yourself. And yes, use anchovies! They add a rich umami flavor and I promise it won’t taste fishy.
- If you prefer to cook chicken at home, you can roast bone-in, skin-on chicken breasts. Heat oven to 425°F (220°C). Season chicken generously with Kosher salt and pepper. Roast skin-side up for 30-35 minutes, or until golden brown and cooked through at 165°F internal temperature. Once cooled, shred or pull the meat and add it to the salad.
- If you find kale to be tough or bitter, you can massage the kale leaves with a bit of olive oil and lemon juice before adding the remaining ingredients.
Make-Ahead, Leftovers, & Storage
This salad is perfect for making ahead of time. Simply assemble it without the dressing and store it in an airtight container in the refrigerator for up to 3 days. Toss with dressing just before serving.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the kale may wilt slightly, but the flavors will still be delicious.
How To Serve
This makes a great potluck or cookout side dish alongside other dishes, such as pulled pork sandwiches, coleslaw, or crispy grilled chicken wings. Honestly, you could pair this alongside any grilled meats or seafood!
For lunch, I’d pair this alongside a bowl of cool gazpacho and some crusty bread. Easy!
A total crowd pleaser!! Fan of classic Caesar salad will absolutely love. If you make this Kale Pasta Salad recipe, please let us know by leaving a review and rating below!
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30-Minute Kale Caesar Pasta Salad
Equipment
Ingredients
For the Caesar dressing
- ¾ cup mayonnaise, such as Duke’s
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 Tbsp grated Parmesan cheese
- 1 clove garlic, grated
- 1½ tsp Dijon mustard
For the pasta salad
- 8 oz farfalle pasta
- ½ large bunch lacinato kale, stems removed, leaves thinly sliced, about 3 cups
- 2 cups pulled rotisserie chicken, or 1 large bone-in chicken breast, roasted, meat shredded
- ½ cup shaved Parmigiano Reggiano
- ¼ tsp freshly ground black pepper
Instructions
- Make the Caesar dressing. Combine ¾ cup mayo, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 2 Tbsp Parmesan, 1 clove grated garlic, and 1½ tsp Dijon mustard in a food processor or personal blender. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed. Store in an airtight container and refrigerate until needed.
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8 oz dried farfalle, then cook according to package directions until al dente, about 11 minutes.
- Assemble the pasta salad. In a large bowl, combine cooked, drained pasta, 3 cups thinly sliced kale leaves, 2 cups pulled chicken, ½ cup shaved Parmesan cheese, the Caesar dressing, and ¼ tsp freshly ground black pepper. Stir very well to evenly coat. Taste, then adjust seasoning as needed. This can be enjoyed warm, room temperature, or even cold straight out of the fridge.
Notes
- To make ahead: Assemble it without the dressing and store it in an airtight container in the refrigerator for up to 3 days. Toss with dressing just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the kale may wilt slightly, but the flavors will still be delicious. I do not recommend freezing.
- Want to try something other than rotisserie chicken? Either omit it entirely or use grilled or roasted shrimp, grilled or roasted chicken breasts, steak, or pan-seared halloumi.
Nutrition
Photography by: Alana of Your Home Made Healthy.
Love this recipe!! Great meal prep for lunches!
Courtney, I couldn’t be more obsessed with this recipe, so I’m absolutely thrilled you love it too! Cheers, Ari