Kale Caesar Pasta Salad Recipe (Vegan!)
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.
Servings: 4 servings
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.