Kale Caesar Pasta Salad Recipe • 5★ • 45 min, plus at least 4 hrs’ chilling

Published July 22, 2025

Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.

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Salt and black pepper

1pound mezze rigatoni or other short pasta

1cup panko or homemade bread crumbs

Zest of 2 lemons (reserve the lemons for the dressing)

3tablespoons olive oil, divided

4cups packed baby kale leaves (5 ounces) or 1-inch Tuscan kale ribbons, stems removed (from 1 large bunch)

1½ounces Parmesan shavings (about ⅓ cup)

For the Dressing (makes 2 Cups)

1cup freshly grated Parmesan (about 2½ ounces)

1(2-ounce) can anchovy fillets, drained (about 12 anchovies)

Juice of 2 lemons (⅓ cup)

603 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 15 grams polyunsaturated fat; 58 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 18 grams protein; 705 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside.

Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside.

Step 2Place a medium skillet on your stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from the pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days.

Place a medium skillet on your stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from the pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days.

Step 3Meanwhile, make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.

Meanwhile, make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.

Step 4Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.

Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.

Step 5Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.

Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.

@sarah I subbed 4 tsp of capers instead of anchovies and it worked beautifully

Am I truly the first to make and review this? This recipe is so delicious! Followed to the letter and it was perfect. Caesar dressing easy to make and amazing, great on the kale / pasta combo. Don’t skip the panko on top!!! And I’m glad to have some extra dressing for other salad purposes later this week. 10/10, no notes.

Skip the mayonnaise. Instead use 1/2 cup of olive oil and Worcestershire sauce (about half the quantity of the lemon juice).

The egg in the mayonnaise makes the salad heat-sensitive and risky in hot weather. The substitution gives you the classic Caesar dressing.

I’m 84. My mom made a classic Caesar salad for our family almost every day while I was growing up. She taught me how to make it, and I still do. She insisted my future wife demonstrate proficiency so she knew I would be happy.

Add can of cannellini beans and fresh tomatoes

Hi chefs all, I like the looks and flavours of this recipe but happen to dislike fondling or massaging (or eating) kale and was thinking of subbing in rocket or spinach--- thoughts? Romaine for crunch?

@RB Stephenson I think rocket/arugula and spinach both sound great, or a combination of the two. Personally I would avoid lettuce because it goes downhill too fast for my taste, and I feel like this recipe would need to hold up for a bit. Let us know what you try!

Great way to get more kale into your diet. Family loved it, especially on a warm evening. Next time I’ll try substituting the mayo with Greek plain yogurt, but this recipe is delicious as is. Great for a summer pot luck gathering. For reader who mentioned they don’t have time for a 4 hour salad prep, I tasted salad when just combined and at room temp and it was tasty. Will have leftovers today and guessing the extra hours helped merge flavors even more. Summer keeper!

Source: https://cooking.nytimes.com/recipes/1027092-kale-caesar-pasta-salad