A delightful, nutritious dish that marries the beloved flavors of a classic Caesar salad with the heartiness of pasta, combining fresh kale, tender pasta, and a creamy Caesar dressing.
Ingredients
Scale:
8 ounces pasta of your choice
4 cups kale, chopped
1 cup cherry tomatoes, halved
½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 cup croutons
½ cup mayonnaise
½ cup Greek yogurt
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, add the chopped kale. Massage the kale with a pinch of salt for about 2-3 minutes until it softens slightly.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy.
Add the cooked pasta, halved cherry tomatoes, and half of the grated Parmesan cheese to the bowl with kale. Pour the creamy Caesar dressing over the top.
Gently toss all ingredients together until everything is well coated in the dressing.
Transfer the salad to a serving dish and sprinkle the remaining Parmesan cheese and croutons on top. Serve immediately or chill in the refrigerator for 30 minutes.
