Tuscan Kale Caesar Pasta Salad

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Tuscan Kale Caesar Pasta Salad

We’ve been talking about summer all week. It’s been tasty, friends! So far we’ve enjoyed spring rolls, creamy popsicles, and even peanut butter and chocolate. But, we haven’t covered it all.  There’s one dish I haven’t shared, but that’s about to change.  This summertime bowl of heartiness and health is way too delicious to keep to myself.

Salad is a quintessential summer meal in our home. I’m all for a juicy grass-fed steak and seared hot dogs, but the crisp robust flavors of a summer salad can take a summer meal from “good” to “uh-mazing”.  Over the years I’ve experimented with many summertime salads from pasta to basic greens and veggies, each unique and in their own way delicious. I’ve found the key to a good salad and the accompanying dressing starts with excellent-quality ingredients.

Tuscan Kale Caesar Pasta Salad

One of the companies I turn to for the very best in food is Jovial Foods. Jovial is a family-founded company that takes pride in “family, feeling good, celebrating life, and showing love with good food”.

My first introduction to Jovial came via my health food store and a sale on pasta. After trying multiple whole wheat pastas without much tasty success, I discovered Jovial’s einkorn whole wheat pasta, made from an ancient strand of wheat, einkorn, also known “nature’s original wheat”. The quality of the pasta and light taste and feel immediately hooked our family.

jovial Since discovering Jovial’s pasta, our family has moved on to stocking Jovial’s glass-jar tomatoes (hello reusable mason jars), Italian olive oil, and even cookies. With Jovial in my kitchen, I feel confident that I’m feeding my family excellent-quality real food. Food with a clean ingredient list and trustworthy sourcing.

Kale Caesar Pasta Salad

This summertime salad is made with two of my favorite Jovial ingredients: whole grain einkorn fussilli pasta and olive oil. The einkorn pasta provides protein and offers a delicate, unique flavor. The rich Jovial olive oil sourced from organic Italian cold pressed olives creates a robust Caesar dressing and perfectly toasted croutons.   Jovial’s pasta and olive oil are paired with fresh kale and seasonal cherry tomatoes, making this salad the perfect meatless dish or side for a summer picnic in the backyard.

Tuscan Kale Caesar Pasta Salad
5 from 3 votes
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Tuscan Kale Caesar Pasta Salad

This summertime salad is made with two of my favorite Jovial ingredients: whole grain einkorn fussilli pasta and olive oil. The einkorn pasta provides protein and offers a delicate, unique flavor. The rich Jovial olive oil sourced from organic Italian cold pressed olives creates a robust Caesar dressing and perfectly toasted croutons.
Course Salad
Cuisine American
Keyword Caesar Salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 People
Calories 1552 kcal
Author Kristin Marr

Ingredients

Salad:

  • 2 cups Jovial's Fusilli Einkorn Pasta cooked according to package
  • 1 head lacinato kale stems removed and leaves finely chopped
  • 1 cup cherry tomatoes halved
  • 1/8 cup chopped fresh basil
  • 3/4 cup grated parmesan cheese

Caesar Dressing:

Croutons:

Instructions

For the Salad:

  1. Cook 2 cups of pasta according to the directions on the package. Once cooked, drain the water and set aside to cool.
  2. Wash, remove the stems, and finely chop the kale leaves. Place the kale in a large serving bowl. Add the tomato halves, cooled pasta, and basil to the kale. Toss to combine

For the Croutons:

  1. Preheat the oven to 400F. On a baking sheet/stone spread the bread cubes. Pour the Jovial olive oil over the cubes and toss to coat. Add the salt and garlic and toss to evenly coat the bread cubes. Bake for 10 minutes, until desired texture.

For the Dressing:

  1. In a high-speed blender combine the lemon juice, minced garlic cloves, anchovy filets (it helps to chop these into smaller pieces), pinch of salt, and Worcestershire sauce. Blend for a minute until the dressing is creamy in appearance. Pour desired amount over the kale salad and toss gently for about a minute. The kale will slightly reduce in size during this time.
  2. Add the bread crumbs and cheese to the salad and toss. Finish off with any remaining dressing or store remaining dressing for up to a week in the fridge.

Kale Caesar Pasta Salad

Disclosure: This post is sponsored by JovialFoods. The opinions and photos expressed are completely my own. As a blogger, I’m privileged to partner with companies making a difference in the natural and real food world.  I only endorse companies and products I 100% love and believe in.

 

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56 Comments

  1. says: Samantha

    5 stars
    This salad looks yummy….perfect for hot summer days. I love salads and would use the Jovial Olive Oil on my favorite greek dressing for my salad.

  2. says: Wehaf

    I use olive oil whenever I saute anything, and also in most of my salad dressings. Probably the first thing I would use it for would be a salad.

  3. says: Rosie

    I would use it in salads, in tomato sauce, also in bread baking. I’ve been making flat breads, rolling them in herbs before baking, and brushing on olive oil. Jovial sounds perfect for this, too!

  4. says: Trish

    I would use Jovial Olive Oil for this delicious recipe above first and maybe again…and then for maybe for my tomato and cucumber salad or pesto or a nice vinaigrette…the possibilities are endless and exciting!

  5. says: Cassandra

    homemade salad dressings! I would love to try the einkorn wheat also… thanks so much for the opportunity 🙂

  6. says: Alicia

    I would use this oil to make pesto and to finish off a beautiful pasta! I always drizzle a bit on finished entrees and this high quality oil would be great.

  7. says: Cristina

    Oh my goodness! I’ve been wanting to try the jovial brand for some time now! Thank you for the recipes as well!

  8. says: Melanie Hawk

    this is an exciting giveaway! I use olive oil in almost everything to replace vegetable oil. I need a salad kick in the pants though. I am vegetarian and need a recipe re-do (make-over) and hope I win so that I may boost my greens. 🙂

  9. says: Judi Ringle

    I use olive oil for almost all of my cooking, grilling, sautéing, and dressings. It is definitely a staple I keep in the house. My husband enjoys my roasted potatoes, my oldest enjoys it on roasted broccoli, my youngest likes everything and I like it on salads! Thank you for this opportunity!

  10. says: Deb C

    I’d use the Jovial Olive Oil for sauteed foods, salad dressings and even for my face on occasion because good olive oil is excellent for skincare.

  11. says: Lyn

    First, thank you for this recipe. I’ll be using it this week. We also love a variety of salads in the summer. I would use the Jovial olive oil every day! Seriously though, I already use a store brand :/ daily. I cook with it in stir frys, eggs, a bit of oil and garlic on toast, in baking muffins and my famous biscuits. I also use olive oil in my beauty regimen, it is the base in my oil cleansing mix, and it’s wonderfully moisturizing as my “perfume” base.

  12. says: Andrea Bittner

    I use olive oil a lot. Most often, I toss pasta in it with lemon pepper. I rub steak down with it. I use it to cook veggies.

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