Introduction

This Kale Caesar Pasta Salad is a vibrant and wholesome twist on the classic Caesar. Combining tender gluten-free pasta, crispy roasted chickpeas, and massaged kale with a creamy, tangy dressing, it’s perfect for a light lunch or a hearty side dish.

A close-up of a white bowl filled with a layered pasta salad, with spiral pasta in a light yellow color mixed with bright green kale leaves and small roasted chickpeas that are golden brown. On top, there are thin white cheese shavings scattered around. Thick, creamy beige dressing is being poured gently over the salad from above, creating a smooth texture that stands out against the other ingredients. The bowl sits on a soft beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces gluten free pasta
5 cups de-stemmed and chopped kale
1/4 cup grated parmesan
1 15 ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
3 tablespoons grated parmesan
1 tablespoon lemon juice
1 clove garlic, minced
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Once cooked, drain and set aside to cool.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: Drain and rinse the chickpeas. Place them between two dish towels or paper towels and rub gently to remove excess water and any loose skins. Discard the removed skins.
Step 4: Transfer the chickpeas to a bowl, toss with olive oil, paprika, garlic powder, onion powder, and salt until evenly coated.
Step 5: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for about 30 minutes, shaking the pan halfway through, until golden and crispy.
Step 6: While the chickpeas roast, de-stem and chop the kale into small pieces. Rinse it under cold water and then massage the leaves with your hands to soften them slightly.
Step 7: Dry the kale thoroughly, then add it to a large salad bowl along with the cooled pasta and 1/4 cup grated parmesan.
Step 8: In a separate bowl, whisk together mayonnaise, Greek yogurt, 3 tablespoons parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper to make the dressing.
Step 9: Add the roasted chickpeas to the salad bowl, pour over the dressing, and toss everything together until well combined. Serve immediately and enjoy!

Tips & Variations

For extra crunch, toast some pine nuts or walnuts and add them to the salad.
Use kale varieties like lacinato or curly kale depending on your texture preference.
Swap Greek yogurt for sour cream if preferred, or use all mayonnaise for a richer dressing.
Consider adding grilled chicken or shrimp to turn this salad into a more substantial meal.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The chickpeas will lose some crispness when stored, so for best texture, store them separately and add just before serving. Reheat is not recommended as the salad tastes best fresh.

How to Serve

A white bowl filled with a layered salad that includes light yellow spiral pasta, bright green chopped kale, and small golden brown chickpeas scattered throughout. On top, there are thin flakes of white cheese sprinkled evenly, adding texture. In the center, creamy beige dressing is being poured in a smooth stream, forming a small mound that blends with the ingredients beneath. The bowl rests on a white marbled surface with a beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free pasta?

Yes, you can substitute regular pasta if you do not require a gluten-free option. Cook it according to package instructions.

How do I massage kale and why is it necessary?

Massaging kale involves rubbing the leaves with your hands to break down tough fibers, making the kale softer and easier to eat raw. This step improves the salad’s texture and reduces bitterness.