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Kale Caesar Pasta Salad

Kale Caesar Pasta Salad

Punchy and flavorful, this Kale Caesar Pasta Salad is perfect for potlucks and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 10 cups
Calories 350 kcal

Equipment

  • skillet
  • blender
  • large bowl
  • pot

Ingredients
  

Pasta and Vegetables

  • 12 ounces pasta rigatoni, penne, ziti, fusilli or rotini
  • 5-6 ounces lacinato kale approximately 4 cups
  • 1 tablespoon olive oil
  • ½ cup pecorino cheese shaved or sub shaved parmesan
  • 2 lemons zest and juice, divided

Caesar Dressing

  • ⅔ cup extra virgin olive oil
  • 12 pieces anchovies 2-ounce tin, drained
  • 6 cloves garlic
  • ⅓ cup lemon juice from the lemons above, save the zest
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • ¾ teaspoon salt more to taste
  • 1 teaspoon black pepper
  • ¼ cup pecorino cheese sliced or grated

Toasted Bread Crumbs

  • ½ cup panko
  • 1 ½ tablespoons olive oil
  • 1 clove garlic fat, grated
  • 1 lemon zest from one lemon

Instructions
 

Instructions

  • Cook pasta in ample salted water, cook to al dente, according to package directions. Rinse with cool water, drain, toss with a bit of olive oil, and chill until ready to use.
  • In a skillet, add the olive oil, panko, and grated garlic. Season with salt and pepper and toast over medium heat, stirring, until crispy, golden brown. Stir in the lemon zest and turn the heat off.
  • Place all the Caesar ingredients in a blender and blend until smooth. It will taste salty and tangy- this is needed for the pasta.
  • Tear the kale off the stems and chop into 1-inch pieces. Place in a large bowl and massage the leaves with 2-3 teaspoons of olive oil for 1-2 minutes. This will tenderize it.
  • Add the chilled pasta to the bowl, along with half of the shaved pecorino, half the zest, and the dressing to coat well- you may not need all. Toss to coat well. Refrigerate until serving.
  • When ready to serve, toss in half of the panko. Taste and season generously with salt and pepper. Sprinkle with remaining panko and shaved pecorino. Sprinkle with lemon zest. Aleppo chili flakes or Urfa biber are nice here too.

Notes

Optional additions include Aleppo or Urfa Biber for sprinkling, ¼ cup red onion, 1 tablespoon capers, ¼ cup flat leaf parsley, and cherry tomatoes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 10mg
Keyword Caesar salad, Healthy Salad, Kale Caesar Pasta Salad, pasta salad, potluck salad
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