Kale Caesar Pasta Salad with a homemade light & creamy garlicky dressing makes a great lunch or side for any meal.
This recipe is a lighter version of my favourite pasta salad from the deli at Sobeys. We all have days where we don’t feel like cooking or forget to bring lunch with us to work. On those days, I hit up the grocery store deli. I get a herbed chicken breast or salmon filet with roasted veggies and pasta salad for around $8. Yes, fast food might be easier and yes, you have to get out of your car, but for the same amount of money you can have what’s basically a homemade meal without any of the work.
That’s where I discovered Kale Caesar Pasta Salad. Now no offence to Sobeys, their version is awesome, it’s just extremely rich and heavy and I only end up having a few bites before I have to quit. And, if you haven’t noticed already, making lighter versions of comfort food is kind of my thing. Like last week’s Healthy Potato Leek Soup, Lightened Up Lamb Curry or my favourite Skinny Broccoli & Cheese Soup. If it’s delicious and maybe not the best for you I consider it a personal challenge to find a way to lighten up the recipe without losing any of the flavour.
This Kale Caesar Pasta Salad recipe is another win in my books. It was also gone in less than 24 hours so I guess I wasn’t the only one!
I do need to give my Mom some credit on this one. The homemade dressing is definitely inspired by hers and it’s one of the best things she makes. Her caesar salad is to die for and it’s 50% due to homemade buttery croutons and 50% to this super creamy garlicky dressing. Mine is lightened up a bit but I think (hope) I did her proud. And when I say garlicky I mean it, vampires beware with this one! You could use half the garlic if you really want but I say embrace it and make sure to bring some strong breath mints with you. Enjoy!
- 2 cups farfalle (bowtie) pasta, dry
- 1½ cups chopped kale
- ⅓ cup slivered almonds
- ⅓ cup grated parmesan
- ¼ cup 0% greek yogurt
- ¼ cup light mayo
- 2 tsp olive oil
- 2 tsp lemon juice
- 4 garlic cloves (crushed or finely minced)*
- 2 tbsp grated parmesan
- 1 dash worcestershire
- salt & pepper (generous pinch of each)
- Cook pasta according to package directions, drain and set aside to cool.
- Whisk together all dressing ingredients in a small bowl.
- In a large bowl add cooked pasta, chopped kale, almonds, and parmesan cheese.
- Add dressing and toss to combine.
- Chill before serving.