Kale Caesar Pasta Salad Recipe (Vegan!)
Jan 17, 2025 • Updated Mar 11, 2025
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This kale Caesar pasta salad is one of my favourite things to make for people! It’s the perfect balance of hearty and refreshing. It combines tender pasta, crisp romaine, and nutrient-dense bunch kale, all tossed in a rich, creamy Caesar dressing that’s completely plant-based. Protein-packed crispy chickpeas add crunch, while bright lemon and savoury miso create layers of flavour in every bite. Whether you’re meal prepping, need a light dinner or side dish, it’s a delicious and nourishing twist on a classic favourite.
Table of Contents
Why You’ll Love This Kale Pasta Caesar Salad Recipe
A nourishing and simple girl dinner? Yes please! I love using kale in recipes – it’s so good for you and is easily incorporated into so many different dishes like creamy kale soup, kale and white bean salad, or hidden in vegan zucchini fritters. This salad is the best blend of textures and flavours.
The chewy pasta complements the sturdy bite of dino kale, while the romaine adds a refreshing crunch. Crispy chickpeas provide a satisfying protein boost, making this dish both filling and nourishing. The tahini-based dressing offers a creamy richness, balanced by the brightness of lemon juice and the savoury depth of nutritional yeast and miso paste. It’s a mindful way to enjoy a comforting meal that’s indulgent and healthy.
Ingredient Notes
- Pasta: The heart of the dish, adding a satisfying, chewy texture. My go-to protein pasta is Banza but you can use any kind of pasta you like.
- Lacinato kale (dinosaur kale): Brings a deep, earthy flavour and a sturdy bite that holds up well in the dressing. Curly kale or even baby kale work too.
- Romaine lettuce: Adds lightness, freshness, and a signature Caesar crunch. Swap with butter lettuce or even extra kale if you prefer.
- Cooked chickpeas: A plant based protein that makes the salad more filling, with a subtle nuttiness. Roasted chickpeas, white beans, or crispy tofu could be substituted here.
Healthy Caesar Dressing Ingredients
- Tahini: Creates a creamy, rich base for the dressing with a slight nuttiness. Sunflower seed butter or cashew butter are good alternatives.
- Olive oil: Enhances the dressing’s silkiness. You could use extra tahini or avocado oil as a substitute.
- Filtered water: Helps adjust the consistency of the dressing to your liking. Non-dairy milk can be used for extra creaminess.
- Lemon juice: Adds brightness and acidic flavour. Apple cider vinegar or white wine vinegar could substitute.
- Nutritional yeast: Adds a savoury, cheesy depth without dairy. Leave it out if needed, or use a little extra vegan parmesan.
- White miso paste: Deepens umami and gives the dressing a salty, slightly tangy kick. Chickpea miso or a touch of tamari can work too.
- Dijon mustard: Gives the salad a great flavour and helps emulsify the dressing. Stone-ground mustard or a pinch of mustard powder work as substitutes.
- Kosher Salt: Enhances all the other flavours. Adjust to taste based on your other ingredients.
- Black pepper: Brings a little warmth and depth. I think freshly ground is best, but white pepper or even a pinch of cayenne could substitute if preferred.
- Vegan parmesan cheese: The final touch of cheesy, umami-rich goodness. Store bought or homemade work, or swap with extra nutritional yeast.
How to Make Vegan Caesar Pasta Salad
Step 1: First, bring a large pot of water to a boil and cook pasta al dente according to package instructions. Drain and set aside. Thinly slice lacinato kale and romaine. Give the kale a quick massage with your hands to soften it.
Step 2: Add all dressing ingredients to a bowl and whisk until emulsified. Adjust to taste with salt and black pepper and add more or less water to thin as needed.
Step 3: Once ready to assemble, add kale, romaine, cooked pasta, chickpeas and dressing to a large salad bowl. Toss to coat and finish with vegan parmesan to garnish. Enjoy as your main meal or as a side dish.
For exact ingredient amounts and instructions, see the printable recipe card below.
Secrets to Success
- Massaging the kale helps break down its fibers, making it more tender and easier to digest.
- Letting the pasta cool to room temperature prevents wilting the greens and keeps the salad fresh.
- Using quality ingredients makes all the difference in flavour – opt for the best tahini, olive oil, and miso paste you can find.
Serving Tips
Add extra veggies like red onion or cherry tomatoes to your salad if you’d like!
Serve as a main dish with candied Korean sweet potatoes, roasted broccolini, or gluten free biscuits.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 3 days.
If making ahead for meal prep, store the dressing separately and toss just before eating.
Recipe FAQs
Short pasta shapes like rotini, fusilli, or penne hold onto the creamy Caesar dressing best, but you can use any pasta you love.
I love the Banza brand!
More Salad Recipes
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Kale Caesar Pasta Salad Recipe (Vegan!)
Equipment
- Pot
Ingredients
- 4-6 oz pasta cooked according to package directions
- 1 bunch lacinato kale about 8-10 leaves
- 1 head romaine lettuce
- 1 cup cooked chickpeas
Dressing Ingredients
- 1/4 cup tahini
- 1 tbsp olive oil extra virgin
- 1/4-1/3 cup filtered water adjust to taste
- 1 lemon juiced
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp dijon mustard
- salt kosher, to taste
- black pepper to taste
- vegan parmesan to taste
Instructions
- Start by cooking pasta according to package directions. Drain and set aside. Thinly slice lacinato kale and romaine. Give the kale a quick massage with your hands to soften it.
- Add all dressing ingredients to a bowl and whisk until emulsified. Adjust to taste with salt and pepper and add more or less water to thin as needed.
- Once ready to assemble, add kale, romaine, cooked pasta, chickpeas and dressing to a mixing bowl. Toss to coat and finish with vegan parmesan to garnish.
Notes
- Massaging the kale helps break down its fibers, making it more tender and easier to digest.
- Letting the pasta cool to room temperature prevents wilting the greens and keeps the salad fresh.
- Using quality ingredients makes all the difference in flavour – opt for the best tahini, olive oil, and miso paste you can find.
Nutrition information is automatically calculated, so should only be used as an approximation.
