This kale caesar pasta salad is creamy, hearty, and packed with flavor. It’s the perfect balance of comfort and nourishment in every bite.
There’s something about a classic Caesar salad that never goes out of style—but let’s be honest, the traditional version doesn’t always check the boxes when it comes to nutrition. That’s why this kale pasta caesar salad has quickly become a favorite in my weekly meal rotation.
It’s everything you love about a Caesar, but this version has a nourishing upgrade. It's loaded with crisp roasted chickpeas, hearty kale for fiber and antioxidants, and a homemade dairy-free caesar dressing.
This recipe was born on one of those days where I was craving comfort food, but also wanted something that left me feeling good afterward. The combination of warm pasta, fresh greens, and a bold dressing hits every note. It’s protein-packed, meal-prep friendly, and makes for a satisfying lunch or light dinner that doesn’t skimp on flavor or nutrients.
If you love this recipe, you need to check out my other healthy salad recipes like Vegan Mason Jar Salad and Butternut Squash Kale Salad.
Key Ingredients Needed:
For the salad:
- Fusilli pasta – Feel free to use your favorite shape of pasta. I always use short pasta or banza chickpea pasta since the spirals hold onto the dressing so well. Use gluten-free pasta if preferred.
- Chickpeas – A plant-based protein source that gets perfectly crispy when roasted.
- Olive oil – Helps the chickpeas roast to golden perfection.
- Paprika – Adds a subtle smoky flavor and color.
- Garlic powder – Gives a subtle savoury flavor
- Salt and pepper – Essential for seasoning and balance.
- Kale – Any type of kale will work for this recipe! My favorite to use is fresh baby kale.
- Parmesan cheese – Substitute with vegan cheese if desired
For the caesar dressing:
- Tahini – I use creamy, all-natural tahini for this dressing
- Nutritional yeast – Brings cheesy, umami flavor without the dairy.
- Lemon juice – Adds brightness and tang to balance the richness.
- Garlic powder – Gives the dressing that signature Caesar kick.
- Dijon mustard – Enhances flavor and helps emulsify the dressing.
- Water – Helps to thin out the dressing for the perfect consistency
- Black pepper – Adjust to taste preference
See recipe card for quantities.
How To Make Kale Caesar Pasta Salad
- Preheat oven to 400F
- Toss chickpeas in oil, paprika, garlic, salt and pepper. Transfer to a small baking tray lined with parchment paper. Bake for 30 minutes, tossing half way.
- Cook pasta according to package directions. Then rinse with cold water, drain and set aside
- Whisk together dressing ingredients in a small bowl until smooth and creamy
- Add kale, crispy chickpeas, dressing and parmesan to a large bowl. Pour the dressing over top and toss to coat. Serve immediately or store in the fridge for later.
How To Store
This Kale Caesar Salad stores beautifully, making it perfect for meal prep or leftovers. Simply transfer it to an airtight container and refrigerate for up to 3 days. I suggest storing the salad and dressing separately so your salad stays fresh and doesn't get soggy.
3 Tips for a Next-Level Pasta Salad
- Massage your kale: Don’t skip this step! Massaging kale for just 1–2 minutes with a drizzle of olive oil or lemon juice makes it more tender and easier to digest.
- Don’t overcook your pasta: Slightly al dente is ideal—it holds up better in salads and doesn’t turn mushy when mixed with dressing.
- Adjust the dressing to your taste: If you prefer a thinner consistency or more tang, add a little extra lemon juice or water.
FAQs
Can I make this salad ahead of time?
Absolutely! This salad stores well in the fridge for up to 3 days and is perfect for meal prep. The flavors actually deepen as it sits, though you may want to reserve the chickpeas and add them just before serving to keep them crunchy.
Can I customize the ingredients?
Yes! This kale salad is so easy to customize with your favorite add-in's! Some of my favorite additions include white beans, grilled chicken and homemade croutons!
Can I use a different green besides kale?
You can, but kale holds up especially well in pasta salads. If swapping, opt for another hearty green like baby spinach or arugula, and add just before serving to avoid wilting.
📖 Recipe
Kale Caesar Pasta Salad Recipe (Vegan, Easy to Make)
Ingredients
For the salad:
- 8 oz fusilli pasta
- 1 can chickpeas rinsed & drained
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt pepper
- 5 c kale finely chopped
- ¼ c parmesan
For the caesar dressing:
- ¼ c tahini
- 1 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 2 tablespoon water
- Black pepper
Instructions
- Preheat oven to 400F.
- Toss chickpeas in oil, paprika, garlic, salt and pepper. Transfer to a small baking tray lined with parchment paper. Bake for 30 minutes, tossing half way.
- Cook pasta according to package directions. Then rinse with cold water, drain and set aside.
- Whisk together dressing ingredients in a small bowl until smooth and creamy.
- Add kale, crispy chickpeas, dressing and parmesan to a large bowl. Pour the dressing over top and toss to coat. Serve immediately or store in the fridge for later.
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