Kale Caesar Pasta Salad

8 25 274
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 8
Kale Caesar Pasta Salad
Health Rating


1 dash Black pepper
2 tbsp Caesar salad dressing (or vegan cesar dressing)
1 tbsp Extra virgin olive oil
2 cup Grape tomatoes
2 cup Kale
1 dash Kosher salt
114 gm Parmesan cheese, vegan (or nutritional yeast)
2 1/2 cup Pasta, Farfalle, dry (gluten-free if needed)


1. Bring a pot of water to a boil and season with kosher salt. Cook the pasta according to package directions or until al dente, drain and place in a large bowl.

2. Meanwhile, preheat an oven or toaster oven to 425 degrees. Place the tomatoes on a small baking tray, drizzle with extra virgin olive oil and toss lightly. Season with kosher salt and freshly ground black pepper and roast until the tomatoes have softened and started to burst, about 8-10 minutes.

3. Chop the kale into small pieces and add to the pasta with the cherry tomatoes. Pour about half of the bottle of Ken's Creamy Caesar Dressing onto the salad and gently toss, adding more dressing if desired. Sprinkle with Parmesan cheese and season with freshly ground black pepper. 

4. Refrigerate for an hour before serving.

Nutrition Facts

Per Portion

Calories 274
Calories from fat 68
Calories from saturated fat 32
Total Fat 7.6 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 1.8 g
Cholesterol 1.5 mg
Sodium 340 mg
Potassium 287 mg
Total Carbohydrate 42 g
Dietary Fiber 2.4 g
Sugars 2.5 g
Protein 9.7 g

Dietary servings

Per Portion

Grain 1.6
Milk Alternative 0.3
Vegetables 0.8

Energy sources

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