Kale Caesar Pasta Salad

Yields 4-6 servings

Can you add pasta to any salad?? We think yes, and a classic caesar salad is a delicious starting point for pasta-fying salad. We’ve opted for a bit of a different vibe with our caesar salad this time - kale and fried chickpeas, rather than romaine lettuce and croutons. Neither are better or worse, just different! This pasta salad is an ideal candidate for potlucks, because kale won’t go limp and soggy as quickly as some spring greens would. Although we fried our chickpeas, you could also roast them instead!

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Assembly

Step 1
Prepare chickpeas. You can either fry them in a cast-iron skillet with just enough neutral oil to cover a single layer of chickpeas, or you can roast them at 400ºF for about 25 minutes.

Step 2
Massage kale with EVOO and salt. Set aside to allow kale to soften slightly.

Step 3
Cook pasta according to instructions on package. Drain well.

Step 4
Combine kale with pasta and Miso Caesar Dressing. This can be prepared ahead of time. Right before serving, top with chickpeas and grated parmesan.

Ingredients

1 bunch Kale, ribs removed, cut into bite-sized pieces

1 tbsp EVOO

1 pinch Salt

About 1 lb Dry pasta

1 can Chickpeas, fried or roasted (see Step 1)

Miso Caesar Dressing, to taste

Grated Parmesan cheese

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