The first time I came across this idea to turn Caesar salad into a pasta salad, it was in a cooking magazine. After a quick google search, it appears that I am behind in the game because kale caesar pasta salad is definitely a thing already.
I tried to make mine a little bit different by adding more garlic, and skipping the croutons, using only pasta in my pasta salad. Also, I added red cabbage for a splash of color.
I think kale and pasta definitely give the caesar salad a nutritonal upgrade. Kale is a well known superfood while the traditional romain lettuce is not.
Pasta is a great upgrade for croutons because you can easily get whole grain and gluten free options that are not loaded with processed ingredients like a lot of store bought croutons can be. Besides that, pasta is total comfort food.
Variations to the Garlicky Kale Caesar Pasta Salad recipe:
- Pasta shape: While any shape will do, something large and easy to stab with a fork is best. I like penne because it can easily find it in whole wheat or chickpea. Bowtie pasta, rigatoni, or ziti are other good options. Rotini would work in a pinch.
- Keep it Vegetarian: Worcestershire sauce can have anchovies in it, but does not always. Carefully read the ingredients list if you don’t eat fish products.
- Worcestershire vs Anchovy paste: Anchovy paste is more traditional in Caesar dressing, but is obviously not vegetarian or vegan. Worcestershire makes a great replacement which can be vegan (see above), and I find it much easier to keep in stock as it has a longer shelf life and more applications (see below!).
- Vegetarian uses for Worcestershire sauce: I use worcestershire sauce to give meaty flavor to these mushroom and pickled onion sandwiches, this vegetarian cheeseburger pizza, as well as these lentil cauliflower vegan sloppy joes. You can also brush it over your favorite veggie burgers, such as these lentil beet burgers.
- Garlicky: I tossed the pasta with garlic powder to add some flavor, just like crouton are made and added an extra clove of garlic to the sauce for extra garlicky flavor!
- Entree or Side dish: I eat this salad as a simple light lunch but it could easily be a side dish for dinner or taken to a potluck or cookout.
- 6 oz penne pasta (whole wheat or chickpea)
- ½ tsp garlic powder (or more to taste)
- 6 loose cups massaged curly kale
- 1 ½ cup sliced red cabbage
- 3 TBS shredded vegetarian parmesan
- ½ cup mayo or vegan mayo
- 2 garlic cloves, minced
- 1 TBS lemon juice
- 1 tsp Dijon
- ½ tsp vegetarian Worcestershire sauce or anchovy paste
- ¼ tsp each salt and black pepper
- 2 TBS grated Parmesan (optional)
- Cook pasta according to package directions. Rinse it under cold water and toss it with the garlic powder.
- Meanwhile, combine all the ingredients for the dressing. Set aside.
- Combine pasta, kale and cabbage in a bowl. Add the dressing and toss to coat. Sprinkle with the shredded parmesan.
Caesar Dressing recipe was adapted from Cookie and Kate.
