Description
A delicious and healthy Vegetarian Kale Caesar Pasta Salad, perfect for summer meals.
Ingredients
Scale
- 8 ounces gluten free pasta, cooked until slightly overcooked
- 5 cups de-stemmed and chopped kale
- 1 15-ounce can chickpeas, drained and dried
- 1 tablespoon olive oil
- 1/4 cup grated parmesan
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 1/21/2 teaspoons dijon mustard
- 1/21/2 teaspoon salt, plus more to taste
- 1/41/2 teaspoon black pepper
- 1/41/2 teaspoon paprika
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon onion powder
- 1/21/2 teaspoon salt, for seasoning the chickpeas
Instructions
- Prepare the Pasta: Start by cooking the gluten-free pasta until slightly overcooked, so it stays moist in the fridge. It should be tender but not mushy. Ensure it does not cook too long, or it might get mushy.
- Roast the Chickpeas: Drain and dry your chickpeas thoroughly before tossing them with the olive oil and a sprinkle of salt. Spread them out on a baking sheet and roast for about 20 minutes, or until crispy and golden.
- Massage the Kale: While your pasta cooks and chickpeas roast, take the kale and massage it with a little olive oil. This will soften the leaves and make them tender in just a few minutes.
- Mix Up the Dressing: In a bowl, whisk together the lemon juice, minced garlic, mayonnaise, Greek yogurt, dijon mustard, paprika, garlic powder, onion powder, 1/21/2 teaspoon of salt, and black pepper until smooth and tangy. Adjust the consistency with a splash of water if necessary.
- Toss Everything Together: In a large bowl, combine the cooked pasta, roasted chickpeas, and massaged kale. Pour the dressing over and toss everything together until well-coated. If it feels dry, add a tiny drizzle of olive oil.
- Chill and Serve: Refrigerate the salad for about 15 minutes to let the flavors mingle. When ready to serve, give it a gentle toss. Ensure not to let it sit too long, as the pasta can absorb the dressing and become dry.
Notes
- Storage Tips: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For longer freshness, store the dressing separately from the salad.
- Expert Tips: If pasta seems dry after storing, cooking it slightly longer can help retain moisture. To achieve crispy chickpeas, make sure to drain and dry them thoroughly before roasting. If the kale feels tough, a good massage with olive oil helps tenderize it. Adjust dressing thickness by adding lemon juice or a bit of water if needed.
- Reheating Instructions: This salad is best served cold. If needed, let it sit at room temperature for a few minutes before serving.
- Serving Suggestions: Serve with grilled chicken for added protein. It pairs well with corn on the cob for a summer meal or a light white wine for a refreshing complement.
- Recipe Variations: Substitute quinoa for pasta for a grain alternative. You can add roasted vegetables for extra flavor or use different greens like spinach or arugula.
- Ingredient Notes: Choose a good quality gluten-free pasta for the best texture. For a dairy-free version, replace parmesan with cashew parmesan. If you want to add protein, grilled chicken is an excellent substitute for chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 1g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: null