Packed with tender chopped kale, pasta, and all the classic Caesar salad elements—plus a bright homemade lemon Caesar dressing—this kale Caesar pasta salad will quickly become a summer cookout favorite.
May is here, and I’m officially launching salad season with this beauty. If Caesar salad and pasta salad had a baby and it was brightened with lemon, this would be it.
It’s a perfect combination of flavors and textures—creamy dressing, salty Parmesan, crunchy croutons, tender pasta, and hearty kale—one I plan to enjoy on repeat all summer long.
This dish includes everything you expect from a Caesar: crunchy croutons, plenty of shaved Parmesan, a homemade creamy lemon Caesar dressing, and a bit of kale for extra greens and texture.
Trust me—you’ll want all of those components if you plan to eat this as often as I will this season.
This Pasta Salad Features…
- Tender chopped kale and short pasta
- Crunchy croutons and lots of shaved Parmesan
- A creamy lemon Caesar dressing
Making the Pasta Salad
(Scroll to the recipe card below for full measurements and step-by-step instructions.)
Ingredients You Will Need
- Mayonnaise
- Fresh lemon juice and zest
- Worcestershire sauce
- Dijon mustard
- Garlic
- Parmesan cheese
- Short pasta (spiral, shells, penne, etc.)
- Kale
- Croutons
- Capers
Choosing Your Pasta
Use a short pasta shape like spirals, elbows, farfalle, penne, or cavatappi so the dressing clings to each piece. Cook the pasta to al dente in well-salted boiling water, then rinse under cold water to cool and stop cooking before adding it to the salad.
Tips for Perfect Pasta Salad
- Use fresh lemon in the dressing – Fresh lemon juice and zest brighten the dressing and make a big difference in flavor.
- Rinse pasta in cold water after cooking – This stops the cooking process and cools the pasta quickly for the salad.
- Massage the kale – Drizzle about a tablespoon of dressing over the kale and massage it with your hands until the leaves become tender and less fibrous.
- Dress just before serving – For the best texture, toss the salad with dressing right before serving so the croutons stay crunchy and the greens stay fresh. See the make-ahead notes below if you need to prep ahead.
Recipe Variations
Ideas to change things up:
- Add protein – Shredded chicken, turkey, crispy bacon, or diced ham make it heartier.
- Swap the greens – Use baby spinach instead of kale for a milder leaf.
- Add more vegetables – Shredded carrot, diced sweet pepper, or sliced cherry tomatoes add color and crunch.
Make Ahead Instructions
Prep tips to save time:
- Make the dressing – Whisk the dressing and store it in the refrigerator for up to one week.
- Prep the kale – Massage the kale with a little dressing and store it separately in the refrigerator for up to four days.
- Cook the pasta – Cook and cool the pasta, then store it in the refrigerator for up to six days.
- Assemble when ready – Toss pasta, kale, croutons, Parmesan, and capers with dressing just before serving.
Every bite of this pasta salad sings with lemony brightness and satisfying texture—from crunchy croutons and shaved Parmesan to tender pasta and massaged kale. It’s a dream pasta salad to kick off warm-weather meals.
Salad season, officially kicked off.
Save this recipe in your recipe box and, if you try it, please let us know. Leave a comment and star rating below, or share a photo on Instagram with #wholeandheavenlyoven.
Other pasta salad ideas to try:
- Bacon Dill Pickle Pasta Salad
- Greek Avocado Pasta Salad
- Peach Caprese Pasta Salad
Lemon Kale Caesar Pasta Salad
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Ingredients
Lemon Caesar Dressing
- 3/4 cup mayonnaise
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Worcestershire sauce (or anchovy paste)
- 1 teaspoon Dijon mustard
- 1 medium clove garlic, grated
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Pasta Salad
- 8 oz pasta (spiral, shells, penne, etc.)
- 4 cups firmly packed chopped fresh kale
- 2 cups croutons
- 1/2 cup shaved Parmesan cheese
- 1/4 cup jarred capers, drained
Instructions
Lemon Caesar Dressing
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In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste and refrigerate until ready to use.
Pasta Salad
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Cook pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water until cooled. Drain well and set aside.
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Place the chopped kale in a large bowl and drizzle with 1 tablespoon of the Caesar dressing. Massage the kale with your fingers until the leaves soften and become tender.
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Add the cooled pasta, croutons, shaved Parmesan, capers, and remaining dressing. Toss until everything is evenly coated. Serve immediately and enjoy.
Notes
The salad is best served immediately after assembly to preserve crouton crunch and the texture of the greens.