Kale Caesar Pasta Salad

Name: Kale Caesar Pasta Salad with Crispy Breadcrumbs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch kale, stems removed and leaves chopped; 1 lb mezze rigatoni pasta; 1/4 cup olive oil, divided; 1/2 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1 (2 oz) can anchovy fillets in oil; 1 tbsp Dijon mustard; 3 cloves garlic, minced and divided; 1 lemon, zested and juiced; 1 cup panko breadcrumbs; 1/4 cup shaved Parmesan cheese, for garnish; 1/4 tsp red pepper flakes, for garnish (optional); salt, to taste; black pepper, to taste

This Kale Caesar Pasta Salad combines sturdy chopped kale and mezze rigatoni with a creamy, anchovy-based Caesar dressing, finished with a crunchy topping of toasted garlic-lemon breadcrumbs and shaved Parmesan. The hearty kale and crispy topping make it substantial enough to serve as a standalone meal.

🌍American 🏷️Kale 🏷️Pasta salad 🏷️Caesar salad 🏷️Rigatoni Parmesan

🏷️

🏷️Anchovy

-0:00

nytcookingonTikTok

Total

27 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by nytcooking

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nytcookingonTikTok

Ingredients

1 bunch kale, stems removed and leaves chopped
1 lb mezze rigatoni pasta
1/4 cup olive oil, divided
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 (2 oz) can anchovy fillets in oil
1 tbsp Dijon mustard
3 cloves garlic, minced and divided
1 lemon, zested and juiced
1 cup panko breadcrumbs
1/4 cup shaved Parmesan cheese, for garnish
1/4 tsp red pepper flakes, for garnish (optional)optional
salt, to taste
black pepper, to taste

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Instructions

1
In a large bowl, add the chopped kale. Drizzle with about 2 tablespoons of olive oil and massage with your hands until the leaves are tender and slightly wilted.
2
Cook the mezze rigatoni according to package directions. Drain and set aside to cool slightly.
3
While the pasta cooks, prepare the dressing. In a food processor, combine mayonnaise, grated Parmesan, anchovy fillets, Dijon mustard, about 1 clove of minced garlic, and the juice of one lemon. Season with salt and pepper.
4
Blend the dressing until smooth and creamy. Set aside.
5
Prepare the breadcrumb topping. In a skillet over medium heat, add the remaining 2 tablespoons of olive oil, panko breadcrumbs, the remaining 2 cloves of minced garlic, and the zest of one lemon.
6
Toast, stirring frequently, until the breadcrumbs are golden brown and fragrant. Remove from heat.
7
Add the cooked and cooled pasta to the bowl with the massaged kale.
8
Pour the Caesar dressing over the pasta and kale.
9
Toss everything together until the pasta and kale are evenly coated in the dressing.
10
Just before serving, top the salad with the toasted lemony-garlic breadcrumbs, shaved Parmesan cheese, and optional red pepper flakes.

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Tips & Notes

Pro tips

Massage the chopped kale with a pinch of salt for 1–2 minutes before adding dressing to break down the fibers and make it more tender.
Toast the breadcrumbs in a separate pan with olive oil, garlic, and lemon zest just before serving to preserve maximum crunch—add them to the salad only at plating.
Use mezze rigatoni specifically; its ridges and hollow tubes hold the creamy Caesar dressing better than other pasta shapes.
Shave the Parmesan with a vegetable peeler for large, delicate flakes that distribute more evenly throughout the salad.

Substitutions

Mezze rigatoni → penne or farfalle (similar texture, slightly less sauce retention)
Panko breadcrumbs → crushed crackers or toasted nuts like walnuts or pecans (adjust toast time for nuts)
Lacinato kale → curly kale (will be slightly softer; massage longer)
Fresh Parmesan → aged Pecorino Romano (use same amount; stronger, more salty flavor)

Storage & make-ahead

Store in an airtight container for up to 3 days; keep the breadcrumb topping separate and add just before serving to maintain crispness.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare the dressed pasta and kale up to 4 hours ahead and refrigerate. Add the toasted breadcrumb topping just before serving to keep it crunchy.

What type of kale works best?

Lacinato (dinosaur) kale is ideal because its sturdy leaves hold up well to the dressing without wilting. Curly kale also works but may be softer.

Can I skip the anchovies?

Anchovies are traditional in Caesar dressing and dissolve into the mayo for umami depth. If avoiding them, add 1 tbsp soy sauce or miso paste for similar savory flavor.

How do I toast the breadcrumbs without burning them?

Heat olive oil in a skillet over medium heat, add breadcrumbs with minced garlic and lemon zest, and stir constantly for 3–4 minutes until golden. Watch carefully to prevent charring.