Kale Caesar Pasta Salad

Total Time Prep: 20 min. Cook: 30 min. + cooling
Yield 8 servings
Test Kitchen Approved
This easy kale Caesar pasta salad is sure to be the talk of the neighborhood at your next cookout.

Ingredients

  • 1 can (15-1/2 ounces) white kidney or cannellini beans, undrained
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon grated lemon zest
  • Salt and pepper to taste
  • PASTA SALAD:
  • 4 cups (12 ounces) uncooked penne pasta
  • 5 cups chopped fresh kale
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup creamy Caesar salad dressing
  • 1/3 cup shredded Parmesan cheese
  • Freshly cracked black pepper, to taste

Directions

  1. To make crispy cannellini beans, preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine beans, olive oil, thyme, rosemary, lemon zest, salt and pepper; toss to combine. Spread in an even layer on baking sheet. Roast 10 minutes; stir. Roast an additional 5-10 minutes or until crispy. Remove the beans to a plate to cool.
  3. To make the salad, cook the pasta according to package instructions; drain. Spread in an even layer on a baking sheet to cool.
  4. Meanwhile, place kale in a shallow bowl. Drizzle with olive oil, lemon juice, lemon zest and salt. Massage the kale for 2 minutes.
  5. Add the cooled pasta and Caesar dressing to the kale; stir to combine. Top with Parmesan, crispy cannellini beans and freshly cracked black pepper. Serve immediately or chill until ready to serve.

Nutrition Facts

1 serving: 777 calories, 17g fat (3g saturated fat), 8mg cholesterol, 516mg sodium, 132g carbohydrate (7g sugars, 10g fiber), 25g protein.

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