Kale Caesar Pasta Salad
Ingredients
- Salt and black pepper
- 1 lbmezze rigatoni or other short pasta
- 1 cpanko or homemade bread crumbs
- Zest of 2 lemons
reserve the lemons for the dressing
- 2garlic cloves
- 3 tbspolive oil
divided
- 4 cbaby kale leaves or 1-inch Tuscan kale ribbons
stems removed, from 1 large bunch
- 1 ½ ozParmesan shavings
- 1 cmayonnaise
- 1 cParmesan
- 1can anchovy fillets
2-ounce
- 4 largegarlic cloves
- Juice of 2 lemons
1/3 cup
- 4 tspDijon mustard
- Salt and pepper
Directions
- 1
Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside.
- 2
Place a medium skillet on your stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from the pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days.
- 3
Meanwhile, make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.
- 4
Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1 1/2 cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.
- 5
Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.
Kale Caesar Pasta Salad
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About this Recipe
Kale Caesar Pasta Salad: Your New Favorite Potluck Dish
Get ready to meet your new go-to pasta salad recipe! This Kale Caesar Pasta Salad beautifully marries the bold, zesty flavors of a classic Caesar with the satisfying heartiness of a pasta salad. It's the ultimate comfort food mash-up, perfect for any occasion from a casual lunch to a festive party or as a fantastic side dish for dinner.
What makes this recipe truly special? We start with sturdy kale leaves, either baby kale or 1-inch Tuscan kale ribbons, which hold up incredibly well when tossed, unlike more delicate lettuces. This makes it an ideal make-ahead dish and ensures amazing leftovers. The pasta, like mezze rigatoni, perfectly cradles the rich, creamy Caesar-inspired dressing.
The dressing itself is a star: a decadent mayonnaise-based blend infused with fresh lemon juice and zest, pungent garlic, savory anchovy fillets, and sharp Parmesan cheese. It's thick, flavorful, and coats every piece of pasta and kale beautifully. Just before serving, we add a delightful crunch with crispy, lemony panko breadcrumbs and more salty Parmesan shavings, elevating the texture and taste.
Served cold, this Kale Caesar Pasta Salad is a fantastic choice for summer entertaining, whether it's for Fourth of July, Labor Day, or Memorial Day. Looking for extra protein? Cooked chicken or crispy roasted chickpeas are wonderful additions. And for those who prefer a more traditional touch, feel free to swap in romaine lettuce and classic croutons. This recipe is designed to be a crowd-pleaser and a perfect plan-ahead dish!