Kale Caesar Pasta Salad

By Dan Pelosi

Published July 22, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews
Media 1 of 2
Total Time
45 minutes, plus at least 4 hours’ chilling
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(1,949)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings, about 12 cups

FOR THE SALAD

  • Salt and black pepper

  • 1 pound mezze rigatoni or other short pasta

  • 1 cup panko or homemade bread crumbs

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

  • 2 garlic cloves, grated 

  • 3 tablespoons olive oil, divided 

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

  • 1 ½ ounces Parmesan shavings (about ⅓ cup)

FOR THE DRESSING (MAKES 2 CUPS)

  • 1 cup mayonnaise

  • 1 cup freshly grated Parmesan (about 2 ½ ounces)

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

  • 4 large garlic cloves

  • Juice of 2 lemons (⅓ cup)

  • 4 teaspoons Dijon mustard

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

58 grams carbs; 27 milligrams cholesterol; 601 calories; 11 grams monosaturated fat; 15 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 4 grams fiber; 701 milligrams sodium; 17 grams protein; 3 grams sugar

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.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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 1 ½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.

  5. Step 5

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,949 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Devon

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

Douglas Holmes

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.

Jourdan

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.

julie

Made written except used 1/2 pasta and capers instead of anchovies. Very light! Excellent!

Chunkynurse

Delicious! Made as directed but tweaked the dressing per comments. I used a dollop of Mayo, 1/4 cup olive oil, 1/4 cup Worcestershire and…1 cup of cottage cheese, 3 ounces anchovies which I blitzed with a hand blender. Topped salad with Cherry tomatoes. Yum.

Welshmd

Added a little Worcestershire to the dressing, and no additional salt. Also used half the pasta (which I do for any grain based salad to make it more salad, less grain). My bunch of kale was huge and the full amount of pasta would have required the mixing bowl I could bathe a baby in. However, doubled the crumbs because I love the crunch.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.