Description
This vibrant twist on the classic Caesar salad combines tender kale, hearty pasta, and a creamy homemade Caesar dressing. Topped with crunchy croutons and extra Parmesan, it’s the perfect light main dish or side that’s both nutritious and satisfying.
Ingredients
Scale
- For the Salad:
- 8 oz pasta (penne or fusilli)
- 4 cups kale, chopped and stems removed
- 1/2 cup grated Parmesan cheese
- Optional: 1 cup cooked chicken, sliced
- Lemon wedges for garnish
- For the Caesar Dressing:
- 2 cloves garlic, minced
- 1–2 anchovy fillets, minced (optional)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup olive oil
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- For the Toppings:
- 1/2 cup croutons
- Extra Parmesan for garnish
Instructions
- Cook the pasta: Boil the pasta in salted water according to package instructions. Drain, rinse with cold water, and set aside.
- Prep the kale: Massage the chopped kale with a drizzle of olive oil and a pinch of salt for 2-3 minutes to soften.
- Make the dressing: In a small bowl, whisk together garlic, anchovies (if using), lemon juice, Dijon mustard, olive oil, Parmesan, salt, and pepper until smooth.
- Assemble the salad: Combine the cooked pasta, massaged kale, Parmesan cheese, and optional sliced chicken in a large bowl. Pour the dressing over the salad and toss to coat evenly.
- Add toppings: Sprinkle with croutons and extra Parmesan. Garnish with lemon wedges.
- Serve: Serve chilled or at room temperature. Perfect as a side dish or light main meal.
Notes
For a vegetarian option, omit the anchovies and chicken. Feel free to use gluten-free pasta to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes