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Caesar Pasta Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/caesar-pasta-salad-recipe/