30-Minute Kale Caesar Pasta Salad
I have never met a Caesar salad I don't like, and this Kale Caesar Pasta Salad is no exception! Packed with nutrient-dense kale leaves, a homemade Caesar dressing, al dente pasta, and lots of black pepper and Parmesan cheese, this is my go-to side dish for potlucks and summer cookouts alike! Easily adaptable to be gluten-free and vegetarian.
Servings: 6 servings
Calories: 397kcal
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
Calories: 397kcal | Carbohydrates: 32g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 677mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1256IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 1mg
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