Kale Caesar Salad

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a...

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe.

Ingredients

For the dressing:

  • 1 Cup Chobani Greek Yogurt, Whole Milk Plain
  • 1/2 Teaspoon garlic, minced
  • 2 Teaspoons anchovy paste
  • 2 Teaspoons Dijon mustard
  • 1 Tablespoon pasteurized egg yolk
  • 3 Tablespoons lemon juice
  • 3/4 Teaspoons kosher salt
  • 1/2 Teaspoon ground black pepper
  • 1/4 Cup ground Parmigiano-Reggiano
  • 2 Tablespoons roasted red peppers, small dice
  • 1 Tablespoon capers, chopped

For the croutons:

  • 1 Cup multigrain bread, 1-inch cubes
  • 2 Tablespoons extra virgin olive oil

For the salad:

  • 6 Tablespoons baby kale, washed, stems removed
  • 1/4 Cup shaved Parmigiano-Reggiano

Servings4

Calories Per Serving210

Folate equivalent (total)24µg6%


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.


Recipe Summary

  • 1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
  • 6 cups thinly sliced kale
  • 8 slices bacon, cooked and crumbled
  • ⅓ cup mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 Lemon wedges

Cook pasta according to package directions. Drain and rinse under cold water transfer to large bowl. Add kale and bacon toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Serve pasta salad topped with sliced grilled chicken or grilled shrimp if desired.

To make garlic puree, place garlic clove on cutting board press down on garlic with blade of knife, adding a touch of oil, and moving blade back and forth until a paste-like consistency is achieved.

Make kale a little less fibrous by placing it in a colander and draining the pasta over top the hot water will wilt the greens slightly.