Kale Caesar Pasta Salad
A refreshing and hearty salad featuring gluten-free pasta, kale, and crispy chickpeas, coated in a creamy dressing.
Equipment
- Large pot
- Baking sheet
- Large salad bowl
- Whisk
Ingredients
- 8 ounces gluten free pasta (227 grams)
- 5 cups de-stemmed and chopped kale (150 grams)
- ¼ cup grated parmesan (25 grams)
- 1 can chickpeas (15 ounces)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ cup mayonnaise (60 ml)
- ¼ cup plain Greek yogurt (60 grams)
- 3 tablespoons grated parmesan (25 grams)
- 1 tablespoon lemon juice (15 ml)
- 1 clove garlic minced
- 1 ½ teaspoons dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by cooking the gluten-free pasta until it is just tender. You will know it is ready when it looks slightly undercooked, which helps keep it soft later on. Remember, overcooking can make it mushy, so keep an eye on it.
- Spread the chickpeas on a baking sheet, drizzling them with olive oil, paprika, garlic powder, onion powder, and salt. Roast until they are crispy and golden, filling your kitchen with a savory aroma. Make sure they are well-dried before baking; otherwise, they will not crisp up right.
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. You will want a smooth consistency that is tangy and creamy. If it feels too thick, just add a splash of water or extra yogurt to loosen it up.
- Combine the chopped kale and pasta in a large mixing bowl. Gently fold in the crispy chickpeas and the dressing, ensuring everything gets coated in that tasty mix. Look for a vibrant color and texture; it is all about the combination!
- Sprinkle grated parmesan over the salad and give it one last gentle mix. This little touch adds a lovely salty finish that ties everything together. Just be careful not to add too much at once; you do not want it to overpower the dish!
- Let the salad sit in the fridge for a while before serving. This helps all those flavors meld together beautifully. If you skip this step, it might taste a bit disjointed, so give it a little time to chill!
Notes
Store in an airtight container in the refrigerator for up to 3 days. For longer freshness, store dressing separately from the salad.