by Ari Laing Leave a Comment
Calling all salad lovers (and Caesar fanatics)! This Kale Caesar Pasta Salad is about to become your new favorite side dish, light lunch, or potluck showstopper. It’s got great texture and flavor, with chewy pasta, juicy rotisserie chicken, kale, nutty Parmesan cheese, and a creamy Caesar dressing that ties it all together.
The best part? It’s surprisingly easy to make, coming together in just 30 minutes. It’s a chicken Caesar pasta salad, but loaded with nutrient dense kale. What’s not to like?!
For more Caesar salad inspired recipes, you’ll definitely want to try my Shredded Brussel Sprouts Caesar Salad, Roasted Broccoli Caesar Salad, or this Lemon Kale Caesar Salad next!
Table of Contents show all
What You’ll Need
To make this chicken Caesar pasta salad, you’ll need the following:
- Homemade Caesar salad dressing: Mayonnaise, anchovies, parsley, fresh lemon juice, grated Parmesan cheese, garlic, and Dijon mustard
- Pasta: I’m using farfalle (or bowtie pasta); any small pasta shape would work, such as penne, rotini, or fusilli!
- Lacinato kale
- Rotisserie chicken
- Parmigiano Reggiano (though Pecorino Romano could be used if needed!)
- Freshly ground black pepper
Ingredient Substitutions
- Kale can be substituted withbaby spinach or arugula.
- Instead of rotisserie chicken, feel free to useshrimp, grilled chicken,or even add somecrispy bacon. Just crumble it up before tossing everything together.
- Other veggies to add:roasted bell peppers, cucumber, or avocado. Halved cherry tomatoes are a great addition too!
- For a slightly lighter dressing, feel free to useGreek yogurt in place of some or all of the mayo.
- Toasted nuts likepine nuts orsliced almonds add a delicious crunch!
How To Make Kale Chicken Caesar Pasta Salad
- Make the Caesar dressing: It’s really easy! Simply combine all dressing ingredients in a personal blender or food processor, then process until smooth and creamy. Refrigerate until needed.
- Cook the pasta until al dente, about 11 minutes.
- Assemble the pasta salad. Combine thinly sliced kale leaves, pulled or shredded chicken, shaved Parmesan cheese, homemade Caesar dressing, and lots of freshly ground black pepper. Toss well, then taste and adjust seasoning as needed.
Because of the creamy Caesar dressing, I prefer to eat this cold, but it can also be enjoyed room temperature.
FAQs
Can this be made gluten-free?
Yes, definitely! Use your favorite gluten-free pasta. All other ingredients are naturally gluten-free.
Can I use store-bought salad dressing?
Of course! I really like to use homemade Caesar dressing, but you can use store-bought or any other dressing you like. Ranch, Parmesan Peppercorn, or anything else that sounds good to you.
What proteins can I use instead of chicken?
Grilled or roasted shrimp is delicious. But if you want to make it vegetarian, simply omit the chicken altogether or add some pan-seared halloumi.
Ari’s Best Tips!
- For best flavor, I strongly recommend making the pasta salad dressing yourself. And yes,use anchovies! They add a rich umami flavor and I promise it won’t taste fishy.
- If you prefer to cook chicken at home, you canroast bone-in, skin-on chicken breasts. Heat oven to 425°F (220°C). Season chicken generously with Kosher salt and pepper. Roast skin-side up for 30-35 minutes, or until golden brown and cooked through at 165°F internal temperature. Once cooled, shred or pull the meat and add it to the salad.
- If you find kale to be tough or bitter, you can massage the kale leaves with a bit of olive oil and lemon juice before adding the remaining ingredients.
Make-Ahead, Leftovers, & Storage
This salad is perfect for making ahead of time. Simply assemble it without the dressing and store it in an airtight container in the refrigerator for up to 3 days. Toss with dressing just before serving.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the kale may wilt slightly, but the flavors will still be delicious.
How To Serve
This makes a great potluck or cookout side dish alongside other dishes, such as pulled pork sandwiches, coleslaw, or crispy grilled chicken wings. Honestly, you could pair this alongside any grilled meats or seafood!
For lunch, I’d pair this alongside a bowl of cool gazpacho and some crusty bread. Easy!
A total crowd pleaser!! Fan of classic Caesar salad will absolutely love. If you make this Kale Pasta Salad recipe, please let us know by leaving a review and rating below!
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30-Minute Kale Caesar Pasta Salad
I have never met a Caesar salad I don't like, and this Kale Caesar Pasta Salad is no exception! Packed with nutrient-dense kale leaves, a homemade Caesar dressing, al dente pasta, and lots of black pepper and Parmesan cheese, this is my go-to side dish for potlucks and summer cookouts alike! Easily adaptable to be gluten-free and vegetarian.
Prep15 minutes mins
Cook15 minutes mins
Total30 minutes mins
Course: Lunch, Side Dish
Cuisine: American
Keyword: caesar pasta salad, kale caesar salad recipe, pasta salad recipe, potluck recipe
Servings: 6 servings
Calories: 397kcal
Author: Ari Laing
Equipment
Ingredients
For the Caesar dressing
- ¾ cup mayonnaise, such as Duke’s
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 Tbsp grated Parmesan cheese
- 1 clove garlic, grated
- 1½ tsp Dijon mustard
For the pasta salad
- 8 oz farfalle pasta
- ½ large bunch lacinato kale, stems removed, leaves thinly sliced, about 3 cups
- 2 cups pulled rotisserie chicken, or 1 large bone-in chicken breast, roasted, meat shredded
- ½ cup shaved Parmigiano Reggiano
- ¼ tsp freshly ground black pepper
Instructions
Make the Caesar dressing. Combine ¾ cup mayo, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 2 Tbsp Parmesan, 1 clove grated garlic, and 1½ tsp Dijon mustard in a food processor or personal blender. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed. Store in an airtight container and refrigerate until needed.
Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8 oz dried farfalle, then cook according to package directions until al dente, about 11 minutes.
Assemble the pasta salad. In a large bowl, combine cooked, drained pasta, 3 cups thinly sliced kale leaves, 2 cups pulled chicken, ½ cup shaved Parmesan cheese, the Caesar dressing, and ¼ tsp freshly ground black pepper. Stir very well to evenly coat. Taste, then adjust seasoning as needed. This can be enjoyed warm, room temperature, or even cold straight out of the fridge.
Notes
- To make ahead: Assemble it without the dressing and store it in an airtight container in the refrigerator for up to 3 days. Toss with dressing just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the kale may wilt slightly, but the flavors will still be delicious. I do not recommend freezing.
- Other proteins to try instead of rotisserie chicken: either omit it or usegrilled or roasted shrimp, grilled or roasted chicken breasts, steak, or pan-seared halloumi.
Nutrition
Calories: 397kcal | Carbohydrates: 32g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 677mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1256IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 1mg
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Photography by: Alana of Your Home Made Healthy.
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