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If you love Caesar salad, this Kale Caesar Pasta Salad is a must-try. With tender kale, pasta, creamy homemade dressing, and crispy toasted breadcrumbs, it’s a fresh and flavorful dish that works as a meal or side dish. I add chicken for extra protein to make it even more filling.
Caesar salad has always been one of my favorites, and it’s even better when you make the dressing from scratch. If you’ve already tried my Chopped Caesar Salad or Chicken Caesar Pasta Salad, then you’re really going to love this one.
I use kale for an extra boost of nutrition and the pasta and chicken turn it into a hearty, satisfying salad that can easily be a full meal.
Why You’ll Love This Kale Caesar Pasta Salad
This recipe takes everything people love about a classic Caesar salad and turns it into something even better. All of the ingredients in this salad create the perfect mix of flavor and texture.
- Lightened up Caesar dressing. This recipe uses Greek yogurt to keep it creamy while making it a little lighter than traditional Caesar dressing.
- More nutritious. Kale adds fiber and nutrients, giving this salad a bigger nutritional boost than a classic Caesar salad.
- Hearty and filling. The pasta and optional chicken adds substance, turning this into a salad that actually keeps you full.
- Great for meal prep. The salad holds up well in the fridge, making it perfect for lunches or quick dinners throughout the week.
Ingredient Notes
- Pasta: This helps turn it into a more satisfying, meal-worthy dish. Short pasta shapes like rotini, penne, or farfalle work best. You can also use whole wheat or chickpea pasta.
- Kale: This leafy green holds up well in the creamy dressing. Massaging it with the olive oil helps soften the leaves to improve the texture.
- Cooked chicken: Adding chicken boosts the protein. Rotisserie chicken or leftover grilled chicken both work well. You can omit, if desired.
- Parmesan cheese: Both shaved and grated Parmesan to add plenty of salty savory flavor.
- Greek yogurt: Keeps the dressing a little lighter than traditional versions.
- Mayonnaise: Just a small amount adds richness and gives the dressing the classic Caesar texture.
- Garlic: Use fresh garlic cloves for the best flavor.
- Dijon mustard: Adds tangy flavor to the dressing.
- Worcestershire sauce: Adds the umami depth of flavor.
- Lemon: Both zest and juice balances the salad dressing ingredients.
- Milk: This helps thin the dressing. Use any kind of dairy milk.
- Anchovy paste: Traditional caesar dressing uses anchovies or anchovy paste. You can omit this and the dressing will still taste amazing.
- Panko breadcrumbs: When toasted, they add a crispy crunch that mimics the texture of croutons and adds the most amazing flavor.
- Butter or olive oil: Use extra virgin olive oil or butter to toast the breadcrumbs.
- Garlic powder: Adds subtle garlic flavor to the breadcrumbs.
Variations
- Use a different protein. Instead of chicken, try grilled shrimp, salmon, or even crispy chickpeas or white beans.
- Add more vegetables. Cherry tomatoes, cucumbers, roasted broccoli, or avocado make great additions.
- Use croutons instead of toasted breadcrumbs. While the breadcrumbs really elevate and distribute the flavor of this salad, you can swap the toasted breadcrumbs with croutons, if desired.
How to Make Kale Caesar Pasta Salad
Making this caesar salad with pasta, kale, and chicken is easier than you think!
- Cook the pasta: Cook the pasta according to package instructions. Drain and set aside.
- Massage the kale: Add the chopped kale to a large bowl and drizzle with olive oil. Massage for 1 to 2 minutes with clean hands until the kale is tender.
- Make the dressing: In a small white bowl, whisk together all of the ingredients for the homemade Caesar dressing. Add the milk last and slowly drizzle it in until the dressing is thick, but pourable.
- Toast the breadcrumbs: Heat the butter or olive oil in a small skillet over low-medium heat. Add the breadcrumbs, lemon zest, garlic powder, and salt. Stir gently until the breadcrumbs are golden brown, about 4 to 5 minutes.
- Combine the ingredients: Add the cooked pasta, chicken, and salad dressing to the bowl with the kale. Toss gently until everything is evenly coated in the dressing.
- Finish the salad: Add the shaved Parmesan last and toss gently to incorporate. Finally, sprinkle with the toasted breadcrumbs and enjoy. You can add additional Parmesan cheese, lemon zest or lemon juice, to taste.
Jamie’s Tips
Expert Recipe Tips
These tips help ensure your salad turns out perfectly every time.
- Massage the kale. Don’t skip this step! Massaging the kale with a little olive oil helps soften the sturdy kale leaves to improve the texture of the salad.
- Let the pasta cool slightly. Warm pasta will wilt the kale or thin the dressing. Let it cool before mixing with the salad.
- Add the Parmesan last. This ensures the pieces stay intact and don’t clump together.
- Add the breadcrumbs just before serving. This ensures they stay crispy.
- Taste and adjust. Add a little extra lemon juice, Parmesan cheese, or black pepper if needed.
How to Store
Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
For the best texture, store the toasted breadcrumbs separately and sprinkle them over the salad just before serving.
If preparing the salad ahead of time, you can also store the dressing separately and toss everything together just before serving.
More Hearty Salad Recipes
If you’ve made and loved this Kale Caesar Pasta Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Kale Caesar Pasta Salad with Chicken
Ingredients
Pasta Salad
- 12 ounces pasta, chickpea preferred for extra fiber + protein
- 4 to 5 cups kale, chopped
- 1 teaspoon extra virgin olive oil
- 1 lb cooked chicken breast, chopped
- 1 cup Parmesan cheese, shaved
Caesar Dressing
- 2/3 cup Greek yogurt
- 2 tablespoons mayo
- 1/4 cup Parmesan cheese
- 1 garlic clove, microplanned
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 to 3 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 to 4 tablespoons milk
- 1/2 teaspoon anchovy paste, (optional)
Toasted breadcrumbs
- 1 tablespoon butter or olive oil
- 3/4 cup panko breadcrumbs
- 1 large lemon, zested (or 2 small lemons)
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Add chopped kale to a large bowl and drizzle with olive oil. Massage for 1-2 minutes with clean hands until kale is tender.
- In a small bowl, whisk together all Caesar dressing ingredients. Add the milk last, adding slowly until dressing is thick, but pourable.
- Next, make toasted breadcrumbs. Heat butter or oil in a small skillet over low-medium heat. Add breadcrumbs, lemon zest, garlic powder, and salt and stir gently until breadcrumbs are golden brown, about 4-5 minutes.
- Add cooked pasta and chicken to the kale in the large bowl. Toss gently until everything is thoroughly coated in dressing. Add shaved parmesan last and toss gently until incorporated.
- Finally, top pasta salad with toasted breadcrumbs and enjoy. Add additional parmesan cheese, lemon zest, or lemon juice if desired.
Notes
- Don’t skip massaging the kale or the leaves will be too tough.
- Let the pasta cool slightly before mixing the salad.
- If making ahead, store the breadcrumbs separately and sprinkle them on just before serving.
- Optional: Anchovy paste adds a more traditional Caesar flavor.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
