Caesar Pasta Salad Recipe

Introduction

Caesar Pasta Salad is a refreshing twist on the classic Caesar, combining tender gluten-free pasta with crisp kale and crunchy roasted chickpeas. Tossed in a tangy, creamy dressing, this salad is perfect for a light lunch or a flavorful side dish.

Ingredients

• 8 ounces gluten-free pasta
• 5 cups de-stemmed and chopped kale
• 1/4 cup grated parmesan
• 1 15-ounce can chickpeas
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (for chickpeas)
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tablespoons grated parmesan (for dressing)
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt (for dressing)
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside to cool.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Drain and rinse the chickpeas. Pat them dry by rubbing between two dish towels or paper towels to remove moisture and any loose skins. Discard the skins.
4. Step 4: Toss the dried chickpeas with olive oil, paprika, garlic powder, onion powder, and 1/4 teaspoon salt until evenly coated.
5. Step 5: Spread the chickpeas on a baking sheet lined with parchment paper. Bake for about 30 minutes or until golden and crispy, stirring halfway through.
6. Step 6: While the chickpeas bake, remove the stems from the kale and chop the leaves into small pieces. Rinse under cold water in a strainer and massage with your hands to soften the leaves slightly.
7. Step 7: Dry the kale thoroughly and place it into a large salad bowl.
8. Step 8: In a small bowl, whisk together mayonnaise, Greek yogurt, 3 tablespoons grated parmesan, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and black pepper until smooth and creamy.
9. Step 9: When the pasta and chickpeas have cooled, add them to the kale in the salad bowl along with 1/4 cup grated parmesan. Pour the dressing over the salad and toss gently to combine.
10. Step 10: Serve immediately and enjoy your flavorful Caesar Pasta Salad.

Tips & Variations

• For extra crunch, sprinkle some toasted pine nuts or sliced almonds on top before serving.
• Substitute kale with chopped romaine lettuce for a lighter texture.
• Use vegan mayonnaise and yogurt alternatives to make this salad dairy-free and vegan-friendly.
• Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the crispy chickpeas crunchy, store them separately and add just before serving. Reheat chickpeas in a toaster oven or oven for a few minutes to restore crispness if desired. The salad is best enjoyed fresh but can be served chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free pasta?

Yes, you can use any type of pasta you prefer. Just be sure to cook it according to the package instructions.

How do I keep the kale from tasting too bitter or tough?

Massaging the kale with your hands after rinsing helps break down the fibers and reduce bitterness, making it more tender and pleasant in the salad.

Caesar Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

This Caesar Pasta Salad is a delicious gluten-free twist on a classic favorite, combining tender gluten-free pasta, crispy baked chickpeas, fresh kale, and a creamy homemade Caesar dressing. Perfect as a nutritious lunch or a vibrant side dish, it blends hearty textures with zesty flavors for a satisfying meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 8 ounces gluten free pasta
• 5 cups de-stemmed and chopped kale
• 1 15 ounce can chickpeas, drained and rinsed

Seasoning for Chickpeas

• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Cheese

• 1/4 cup grated parmesan
• 3 tablespoons grated parmesan (for salad)

Dressing

• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Drain and set aside to cool completely.
2. Preheat oven: Preheat your oven to 400°F (205°C) to prepare for roasting the chickpeas.
3. Dry chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them between two clean dish towels or paper towels and gently rub to remove moisture and loosen any skins. Discard the skins for a crispier texture.
4. Toss chickpeas with oil and spices: Transfer the dried chickpeas to a bowl. Add olive oil, paprika, garlic powder, onion powder, and salt. Toss well to evenly coat the chickpeas with the seasoning.
5. Bake chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper in a single layer. Bake for about 30 minutes or until they turn golden and crispy. Remove from the oven and allow to cool slightly.
6. Prepare kale: While the chickpeas are baking, remove the stems from the kale and chop the leaves into small pieces. Rinse the chopped kale under cold water using a strainer, then massage the leaves gently with your hands to soften and tenderize them.
7. Dry and add kale to bowl: Thoroughly dry the kale using a salad spinner or by patting with towels. Transfer the kale to a large salad bowl to prepare for assembly.
8. Whisk dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
9. Combine salad ingredients: When the pasta and baked chickpeas have cooled, add them to the bowl with the kale. Sprinkle in the grated parmesan cheese and pour the dressing over the salad.
10. Toss and serve: Toss all ingredients gently but thoroughly to evenly coat the salad with the dressing. Serve immediately and enjoy this flavorful, healthy Caesar pasta salad.

Notes

• For extra crunch, you can toast some gluten-free breadcrumbs or nuts and sprinkle on top.
• Make sure to fully dry the chickpeas before baking to ensure they crisp up well.
• Kale can be swapped with other sturdy greens like spinach or romaine for variety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Adjust the seasoning of the dressing according to your taste preference, adding more lemon or garlic if desired.

Keywords: Caesar Salad, Pasta Salad, Gluten Free, Chickpeas, Kale, Healthy Salad, Baked Chickpeas, Creamy Dressing