|15 min||10 min||8|
|1 dash||Black pepper|
|2 tbsp||Caesar salad dressing (or vegan cesar dressing)|
|1 tbsp||Extra virgin olive oil|
|2 cup||Grape tomatoes|
|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.