This Kale Caesar Pasta Salad is loaded with pasta, kale and crispy roasted chickpeas for a hearty and wholesome pasta salad that is perfect for any occasion! This recipe comes together in under 40 minutes and can even be prepared in advance for meal prep.

a kale caesar pasta salad in a wood mixing bowl

What Is A Pasta Caesar Salad?

You probably typically see Kale in salads like Kale And White Bean Salad, or Butternut Squash Kale Salad, but Kale is delicious to use in a Caesar-style salad!

This kale pasta Caesar salad is a delicious twist on a traditional favorite. Packed with wholesome ingredients like kale, crispy roasted chickpeas, Parmesan cheese, and a creamy tahini Caesar dressing, this salad offers a satisfying and nutritious meal option perfect for any occasion. Whether you’re looking for a hearty lunch, a light dinner, or a vibrant side dish, this salad promises to deliver on flavor and texture, all while being quick and easy to prepare!

If you prefer a Caesar salad without pasta make sure to try my Kale Caesar Salad recipe too!

Why You’ll Love This Recipe

  • Nutritious Twist: Packed with kale and chickpeas for added nutrients.
  • Creamy Tahini Dressing: A flavorful alternative to traditional Caesar dressing.
  • Crunchy Texture: Crispy roasted chickpeas add a satisfying crunch instead of croutons.
  • Versatile: Perfect as a main dish or a hearty side salad.
  • Quick and Easy: Ready in under 40 minutes!

Key Ingredients And Substitutions

ingredients for a kale caesar pasta salad

  • Pasta: You can use any shape of pasta you like, but I recommend sticking with a short pasta with ridges and twirls to help catch all the delicious dressing. The shape of noodle I use here is called Fusili Bucati Corti. Use gluten-free pasta if needed.
  • Kale: This adds a hearty texture to the salad. There are a few different varieties of kale, any of them will work. If you dislike kale, you can also just use romaine lettuce.
  • Parmesan Cheese: For a vegan version of this salad, use vegan cheese or top with a sprinkle of nutritional yeast.
  • Roasted Chickpeas: Chickpeas are not only packed with fiber, but they give the salad some a delicious crunch! You can also use regular croutons.
  • Tahini Caesar Dressing: This is my Vegan Caesar Dressing recipe that tastes like the real deal, but is vegan friendly and easy to make. (Also, it requires no raw eggs or ingredients, so it stores and keeps fresh longer!)

*This is just a recipe overview. The Full recipe measurements and instructions can be found below in the recipe card.

How To Make a Kale Caesar Pasta Salad

Step 1

Start by making the roasted chickpeas. Toss the chickpeas together with the oil, smoked paprika and salt and then add to a baking sheet and roast in the oven at 375 degrees F for 30-40 minutes.

  • chickpeas on a baking tray
  • roasted chickpeas on a baking tray

Step 2

Prepare the Caesar dressing by blending together the olive oil, lemon juice, tahini, garlic, dijon, nutritional yeast, salt, pepper and water.

  • ingredients for caesar dressing in a cup
  • vegan caesar dressing in a cup

Step 3

Add the kale, pasta, parmesan cheese and roasted chickpeas to a large salad bowl. Top with the dressing and toss together to combine.

  • kale, pasta, roasted chickpeas and parmesan cheese in a wood serving bowl
  • caesar dressing being poured into a bowl of pasta salad

Step 4

Season with additional salt and pepper if needed or a sprinkle of parmesan cheese. Serve room temperature or cold.

  • a close up of a kale caesar pasta salad
  • pasta salad with kale and roasted chickpeas in a wooden bowl

Recipe Variations

  • Protein Addition: Incorporate grilled chicken, shrimp, or tofu for an extra protein boost.
  • Gluten-Free Option: Substitute regular pasta with gluten-free pasta to accommodate dietary preferences. You can also try chickpea or lentil pasta for a gluten-free option with even more protein!
  • Add veggies: Feel free to add in any vegetables like romaine lettuce, cherry tomatoes or herbs.

How to Store

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to store the salad and dressing separately in the fridge to keep the salad fresh longer.

Expert Tips For Making Pasta Salad

  • Massage the Kale: Before adding it to the salad, massage kale leaves with a bit of olive oil to soften their texture and improve flavor.
  • Crispy Chickpeas: dry the chickpeas with a kitchen towel or paper towel before roasting to achieve maximum crispiness.
  • Salt the Pasta Water: this will infuse the pasta with more flavor.
  • Al dente Pasta: Cook pasta just until al dente to prevent it from becoming mushy in the salad.
  • Generous Cheese Shavings: Adjust the amount of cheese to your liking. If you love parmesan feel free to add more!
  • Adjust Dressing Consistency: Tailor the thickness of the tahini Caesar dressing by adjusting the amount of water or lemon juice.
  • Serve Chilled: Allow the assembled salad to chill in the refrigerator for at least 30 minutes before serving if you prefer your salad cold.

Frequently Asked Questions

Can I make this Caesar Pasta Salad ahead of time?

Yes, you can prepare the components ahead and assemble just before serving to maintain freshness.

Is tahini Caesar dressing dairy-free?

Yes, tahini Caesar dressing is dairy-free, making it suitable for vegan and lactose-intolerant diets.

Can I make this Caesar Pasta Salad vegan?

Yes! Just omit the parmesan cheese or substitute with vegan parmesan or nutritional yeast.

What other greens can I use to make Caesar Pasta Salad?

Yes, you can substitute kale with spinach, arugula, or mixed greens based on your preference.

kale caesar pasta salad in a wood mixing bowl with 2 wood spoons

Try These Delicious Salads Next!

If you tried this Kale Caesar Pasta Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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a kale caesar pasta salad in a wood mixing bowl

Kale Caesar Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Main
  • Method: Mix
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?

Ingredients

Units Scale

Crispy smoked chickpeas

  • 1 can chickpeas (15 oz)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt

Caesar dressing (vegan-friendly)

  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp water

Salad

  • 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
  • 1/3 cup grated parmesan cheese (omit for vegan)
  • 5 cups shredded kale

Instructions

  1. Crispy smoked chickpeas: Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
  2. Caesar dressing: blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
  3.  Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

Notes

  • Massage the kale with olive oil to soften and enhance flavor.
  • Dry chickpeas well before roasting for extra crispiness.
  • Salt the pasta water for more flavorful pasta.
  • Cook pasta al dente to keep it firm in the salad.
  • Add extra cheese if you’re a parmesan lover! ?
  • Adjust dressing consistency with water or lemon juice.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 430
  • Sugar: 3g
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 15g