Kale Caesar Pasta Salad

9 25 410
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 8
Kale Caesar Pasta Salad
Health Highlights


1 dash Black pepper
2 tbsp Caesar salad dressing (or vegan cesar dressing)
1 tbsp Extra virgin olive oil
2 cup Grape tomato (s)
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)
3 cup shredded Chicken breast, roasted (optional)


  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, place in a large bowl, and allow to cool.
  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 bowl with the pasta. Then add the roasted cherry tomatoes and the chicken. 
  4. 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. 
  5. 4. Refrigerate for an hour before serving.

Nutrition Facts

Per Portion

Calories 410
Calories from fat 119
Calories from saturated fat 39
Total Fat 13.2 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 2.8 g
Cholesterol 69 mg
Sodium 262 mg
Potassium 619 mg
Total Carbohydrate 40 g
Dietary Fiber 3.1 g
Sugars 2.6 g
Protein 35 g

Dietary servings

Per Portion

Grain 1.6
Meat 1.1
Milk Alternative 0.3
Vegetables 0.8

Energy sources


Meal Type(s)