Name: Kale Pasta Caesar Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz short pasta (like rotini or penne); 1 bunch fresh kale, stems removed and chopped; 1 tbsp olive oil; 1 tbsp lemon juice; 1/2 cup Caesar dressing (homemade or store-bought); 1/4 cup grated Parmesan cheese; 1/2 cup garlic croutons or toasted breadcrumbs; Salt and black pepper, to taste; Optional: grilled chicken or soft-boiled eggs

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This kale pasta Caesar salad is a bold, hearty twist on the classic Caesar. I love how the crisp kale, chewy pasta, and creamy dressing come together in one balanced, satisfying bowl. It’s filling enough to be a meal on its own, but still light and fresh enough to serve as a side.

Why You’ll Love This Recipe

I love how this salad combines comfort and crunch. The pasta gives it substance, the kale holds up beautifully to the rich Caesar dressing, and it’s easy to prep ahead. I’ve served it at dinner parties, packed it for lunches, and brought it to picnics—it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (like rotini or penne)
Fresh kale (stems removed, chopped)
Olive oil
Lemon juice
Caesar dressing (homemade or store-bought)
Grated Parmesan cheese
Garlic croutons or toasted breadcrumbs
Salt and black pepper
Optional: grilled chicken, or soft-boiled eggs

Directions

I cook the pasta until al dente, drain, and let it cool slightly.
I massage the chopped kale with a bit of olive oil and lemon juice for 1–2 minutes until it softens.
In a large bowl, I toss the cooked pasta and kale with Caesar dressing until evenly coated.
I stir in grated Parmesan and season with salt and pepper.
Just before serving, I top the salad with croutons or breadcrumbs for crunch.
I serve it cold or at room temperature, as a main or a side.

Servings and timing

This recipe makes about 4–6 servings.
Prep and cook time together is about 25 minutes.

Variations

Sometimes I use baby kale for a more delicate texture or swap out the pasta for orzo or couscous. I also love adding grilled shrimp, roasted chickpeas, or anchovies for extra protein and flavor. For a dairy-free version, I use a plant-based Caesar and skip the cheese.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The kale holds up well, and I add fresh croutons before serving to keep the crunch. I don’t reheat this salad—it’s best served chilled or at room temp.

FAQs

Can I make it ahead?

Yes, I make it a few hours in advance and keep it chilled. I just wait to add the croutons so they stay crisp.

Is this salad vegetarian?

It depends on the dressing. I use a vegetarian Caesar dressing if I want to keep it meat-free.

What pasta works best?

I use short shapes like rotini, penne, or bowtie—they hold onto the dressing and mix in nicely.

Can I use another green instead of kale?

Yes, baby spinach or arugula work well, but kale keeps its texture longer after dressing.

How do I massage kale?

I drizzle it with a little olive oil or lemon juice and rub it between my fingers until it softens and darkens slightly.

Conclusion

This kale pasta Caesar salad is a bold, delicious update to a classic. It’s satisfying, easy to customize, and perfect for everything from weekday lunches to weekend gatherings. When I want something that feels both fresh and filling, this is the recipe I reach for.