Recipe: Kale Caesar Pasta Salad (Vegan)

I’m always looking for ways to get more kale into my diet.  Per calorie, it has more iron than beef, it’s loaded with age defying and disease fighting anti-oxidants, it’s high in fiber and calcium and it’s a vegan-kale-caesar-saladsuper anti-inflammatory food.   If you’re someone who doesn’t love the taste of greens- you’ll like this salad.  The vegan Caesar dressing is so tasty that anything it touches instantly becomes delicious!

I made a large batch to have enough for the week, so I used an entire 12 oz package of tricolor rotini plus about 1/2 of a bunch of organic kale.  Just cook the pasta according to the package.  Remove the kale leaves from the stems and chop them into bite sized pieces.  I also added in chopped English cucumber, tomato and orange bell peppers.  Toss everything in a large bowl and then add the Ceasar dressing. I used disposable prep gloves to massage the dressing into the kale leaves. It helps soften them and enhances the flavor a bit.  The recipe for the dressing is below.


Vegan Caesar Salad Dressing

Chloe Coscarelli's simple yet insanely delicious vegan Caesar dressing. 

Prep Time 5 minutes
Servings 6


  • 1/4 cup Silken tofu
  • 1/4 cup Olive oil
  • 2 cloves garlic (I used minced garlic- 1 teaspoon)
  • 2 tbs lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp white miso (This gives the dressing its salty flavor- if you don't have, make and then adjust salt accordingly)
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Blend all ingredients in a high speed blender until fully incorporated. 

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