This 5-ingredient pasta salad recipe comes together in minutes and packs tons of flavor with all of the flavors of a traditional Caesar salad. Roasting the tomatoes is key to bring forward their sweetness. I like to double this salad and have lunch ready to go for the next few days.
Kale Ceasar Pasta Salad
Serves 6
1 pound bow tie pasta or tortellini
1 pint small tomatoes such as grape or cherry
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch kale stemmed and chopped
1 16 ounce bottle Creamy Caesar Dressing or homemade
4 ounces Parmesan cheese grated
Bring a pot of water to a boil and season with kosher salt. Cook the pasta according to package directions or until al dente, rinse, drain, and cool. Place in a large bowl and set aside.
Meanwhile, preheat an oven or toaster oven to 400° degrees. Place the tomatoes on a small baking tray, drizzle with extra virgin olive oil and toss lightly. Season with kosher salt and freshly ground black pepper and roast until the tomatoes have softened and started to burst, about 12-15 minutes.
Stem and chop the kale into small pieces. I like to add the dressing to the kale and massage the green to soften. Then add pasta and the cherry tomatoes. Pour about half of the bottle of Caesar dressing onto the salad and toss gently, adding more dressing if desired. Refrigerate for an hour before serving. Sprinkle with Parmesan cheese and season with freshly ground black pepper
