Description
A medley of earthy kale and springy pasta is coated in creamy Caesar dressing, brightened by lemon oil and garlic, then finished with crunchy croutons and salty Parmesan—an easy salad bursting with texture and flavor.
Ingredients
- 4 cups chopped kale
- 8 ounces pasta
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
- 1/3 cup Caesar dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente, about 8 minutes.
- While pasta cooks, place chopped kale in a large bowl and pour lemon juice and olive oil over it, then massage leaves until slightly softened.
- Mince garlic finely and set aside.
- Drain pasta and rinse under cold water, then add to the bowl with kale.
- Add minced garlic and Caesar dressing, then toss to combine thoroughly.
- Sprinkle in grated Parmesan and croutons, gently tossing to distribute.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley before serving.
Notes
- Kale can be replaced with baby kale or spinach
- Use homemade Caesar dressing for richer flavor
- Salad can be made ahead and chilled for 30 minutes
- Store leftovers in an airtight container for up to 2 days