Kale Caesar Pasta Salad Recipe
Punchy and flavorful, this Kale Caesar Pasta Salad is perfect for potlucks and gatherings. Made with a creamy, no-mayo Caesar dressing, lemon zest, and garlicky toasted panko.
How to Make the Best Kale Caesar Pasta Salad
This Kale Caesar Pasta Salad is a crowd-pleasing dish that’s perfect for potlucks, barbecues, and family gatherings. Unlike traditional Caesar salads, this version features hearty lacinato kale that’s been massaged with olive oil to soften its texture, combined with al dente pasta and a bold, mayo-free Caesar dressing that packs serious flavor.
The secret to this salad’s incredible taste is the homemade Caesar dressing made with anchovies, fresh garlic, lemon juice, and pecorino cheese. Don’t skip the anchovies—they melt into the dressing and provide that unmistakable umami depth that makes Caesar dressing so irresistible. The garlicky toasted panko breadcrumbs add the perfect crunch, bringing all the elements together.
This pasta salad actually tastes better after it’s had time to chill in the refrigerator, making it an ideal make-ahead dish. Just remember to give it a good toss and add extra dressing before serving, as the pasta tends to absorb the flavors as it sits.
Kale Caesar Pasta Salad
Punchy and flavorful, this Kale Caesar Pasta Salad is perfect for potlucks and gatherings. Made with a creamy, no-mayo Caesar dressing, lemon zest, and garlicky toasted panko.
Ingredients
Pasta Salad
Caesar Dressing
Garlicky Panko Topping
Instructions
Cook the Pasta
- 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.
Make the Garlicky Panko Topping
- In a skillet, add the olive oil, panko, and grated garlic. Season with salt and pepper and toast over medium heat, stirring, until crispy and golden brown.
- Stir in the lemon zest and turn the heat off.
Make the Caesar Dressing
- Place all the Caesar dressing ingredients in a blender and blend until smooth. It will taste salty and tangy—this is needed for the pasta.
Assemble the Salad
- 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 (the pasta likes to soak up the flavor). Sprinkle with remaining panko and shaved pecorino. Sprinkle with lemon zest.
Notes
- The pasta will soak up the dressing a bit, so add more as needed before serving.
- Aleppo chili flakes or Urfa biber are nice additions for a little heat.
- Massaging the kale with olive oil helps tenderize the leaves and makes them easier to eat.
