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Creamy Kale Caesar Pasta Salad
Sturdy chopped kale meets warm whole-wheat pasta in this clever twist on a classic Caesar. The heat from the freshly boiled noodles slightly wilts the greens, helping them absorb a rich, homemade dressing of parmesan, lemon, and dijon. Crisp quartered radishes cut through the creaminess, bringing a bright, peppery finish to the bowl. It's a robust dish that holds up beautifully whether you serve it warm right off the stove or chilled the next day.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 pound whole-wheat bowtie pasta
- 6 tablespoons light mayonnaise
- ⅓ cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed with press
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large bunch of kale, stemmed and chopped
- 8 medium radishes, cut into quarters
Instructions
- 1Cook the whole-wheat bowtie pasta in a large pot of salted water according to the package directions until tender.
- 2In a large mixing bowl, whisk together the light mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, olive oil, crushed garlic, salt, and pepper. Add the chopped kale and toss well to coat the leaves.
- 3Drain the hot pasta and immediately transfer it to the bowl with the dressed kale. The residual heat will slightly wilt the greens, making them tender and easier to chew. Let the mixture cool slightly, then stir in the quartered radishes.
Notes
- Make ahead: You can wash and chop the kale up to 2 days in advance. Store it in an airtight container in the fridge.
- Storage: Leftovers keep well in the fridge for up to 3 days. The sturdy kale won't get soggy like traditional lettuce.
- Swap: If you don't have bowtie pasta, penne or fusilli work just as well to catch the creamy dressing.
Recipe Details
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