Can I use a different type of pasta?

Absolutely—just choose a short, sturdy shape like penne, rotini, or shells. These all hold the dressing well and mix beautifully with the kale and tomatoes.

Is there a way to make this vegan?

Yes, swap in a vegan Caesar dressing and use a plant-based Parmesan alternative. You’ll still get all the delicious creamy-tangy flavors in every bite.

How do I make the kale more tender?

Chop the kale very finely and give it a light massage with a bit of olive oil and salt before tossing it with the other ingredients. This helps soften the leaves and makes the texture irresistible.

Can I make it ahead of time?

Definitely—this salad is actually better when made in advance. Prepare it up to a day ahead, store in the fridge, and give it a gentle toss before serving.

Kale Caesar Pasta Salad Recipe

Description

This Kale Caesar Pasta Salad combines tender farfalle pasta, oven-roasted cherry tomatoes, crisp kale, rich Parmesan cheese, and creamy Caesar dressing for a deliciously hearty and flavorful salad. Perfect for a refreshing main or a crowd-pleasing side, it delivers satisfying textures and bold flavors in every bite.

Ingredients

Units Scale

Pasta & Vegetables

1 pound farfalle pasta
1 pint small tomatoes (grape or cherry)
1 bunch kale, stemmed and chopped

Dressing & Cheese

1 (16-ounce) bottle Creamy Caesar Dressing
4 ounces Parmesan cheese, grated

Oils & Seasonings

1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of water to a boil and add kosher salt. Cook the farfalle pasta according to the package instructions until al dente. Rinse under cool water, drain thoroughly, and transfer to a large mixing bowl. Set aside to cool.
Roast the Tomatoes: Preheat your oven or toaster oven to 400°F (204°C). Place the cherry or grape tomatoes on a small baking tray. Drizzle with extra virgin olive oil, toss to coat, and season with kosher salt and freshly ground black pepper. Roast for 12-15 minutes until the tomatoes are slightly softened and starting to burst. Let them cool slightly.
Prepare the Kale: Remove the stems from the kale and chop the leaves into small pieces. Add the chopped kale to the cooled pasta in the bowl.
Assemble the Salad: Add the roasted tomatoes to the bowl with the pasta and kale. Pour about half of the Caesar dressing over the ingredients and toss gently to combine. Add more dressing if desired, mixing to evenly coat.
Serve: Sprinkle grated Parmesan cheese over the salad and season with freshly ground black pepper to taste. Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.

Notes

This salad can be made in advance and stored in the refrigerator for up to 2 days.
Add grilled chicken, shrimp, or chickpeas for extra protein if desired.
Massaging the kale with a little dressing can make it more tender and flavorful.
Use whole-grain or gluten-free pasta for added nutrition or dietary preferences.

Nutrition

Serving Size: 1/10 of recipe
Calories: 320
Sugar: 4g
Sodium: 540mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 9g
Cholesterol: 15mg