Kale Caesar Pasta Salad

9 25 416
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 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)
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 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. Add chicken if using. 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 416
Calories from fat 125
Calories from saturated fat 48
Total Fat 13.9 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 4.3 g
Cholesterol 68 mg
Sodium 399 mg
Potassium 459 mg
Total Carbohydrate 41 g
Dietary Fiber 2.7 g
Sugars 2.6 g
Protein 33 g

Dietary servings

Per Portion

Grain 1.6
Meat 1.1
Milk Alternative 0.3
Vegetables 0.8

Energy sources