One of my favorite parts of summer is all the delicious salads! Filled with all the fresh, seasonal ingredients, there's no better time to enjoy a big bowl of salad. This Kale Caesar Pasta Salad takes no time to make and is packed with protein, making it the perfect meal.
This salad is completely dairy-free and gluten-free, depending on what kind of pasta you use. I like using Banza chickpea pasta for a little extra protein. However, you can always use whatever pasta you like best! This dairy-free Caesar dressing uses tahini, which adds a good healthy fat and is one that I use on so many salads and as a marinade.
While this salad is not Whole30 compatible, it is perfect for your food freedom phase. It hits all the necessary food groups for a meal: protein, veggies, and fat. Pack this for lunch or it's just as easy for dinner! Whenever you eat it, you're surely going to enjoy it. Pro tip for enjoying a salad: always eat it in a large bowl, it just tastes better!
Tips for Kale Caesar Pasta Salad:
- Use any pasta that you like. It can be gluten-free, grain-free, or just regular pasta.
- This saves great if you want leftovers for lunch or dinner the next day.
- If you want it to last all week, keep the dressing on the side until you are ready to eat.
- If you want this meal to be plant-based, you can always leave out the chicken.
If you are looking for another salad that makes a great meal, check out this Pizza Salad.
Kale Caesar Pasta Salad
Ingredients
Dressing
- ¼ cup Tahini I use Artisana Organics
- ¼ cup Avocado Mayo I use Chosen Foods
- 1 tablespoon Dijon Mustard
- 2 tablespoon Olive Oil
- ½ Lemon (juiced)
- 1 tablespoon Minced Garlic
- 1 teaspoon Fish Sauce I use Red Boat
- 1 teaspoon Coconut Aminos
- 1 teaspoon Water
- ¼ teaspoon Red Pepper Flakes
- Salt and Pepper
Salad
- 4 cups Kale chopped
- 1 box Pasta I use Banza pasta
- 1 Cooked Chicken Breast chopped or shredded
Instructions
- Boil a pot of water and cook pasta according to the box.
- While pasta is cooking, combine all of the dressing ingredients into a jar and whisk until smooth.
- Rough chop the kale and chicken. Add these ingredients to a bowl.
- When the pasta is done cooking, drain and rinse with cold water until it is cool to the touch. Add the pasta to the bowl with kale and chicken.
- Pour over your desired amount of dressing to the salad and mix until everything is evenly coated.
- Serve and enjoy!
Notes
- Use any pasta that you like. It can be gluten-free, grain-free, or just regular pasta.
- This saves great if you want leftovers for lunch or dinner the next day.
- If you want it to last all week, keep the dressing on the side until you are ready to eat.
- If you want this meal to be plant-based, you can always leave out the chicken.
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