Kale Caesar Pasta Salad | Easy Recipe | Kale Caesar Pasta Salad HD

Ingredients

1 pound farfalle pasta
1 pint small tomatoes such as grape or cherry
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch kale, stemmed and chopped
1 16 ounce bottle Ken's Creamy Caesar Steakhouse Dressing
4 ounces Parmesan cheese, grated

Method

Bring a pot of water to a boil and season with kosher salt. Cook the pasta according to package directions or until al dente, drain and place in a large bowl.

Meanwhile, preheat an oven or toaster oven to 425 degrees. Place the tomatoes on a small baking tray, drizzle with extra virgin olive oil and toss lightly. Season with kosher salt and freshly ground black pepper and roast until the tomatoes have softened and started to burst, about 8-10 minutes.

Chop the kale into small pieces and add to the pasta with the cherry tomatoes. Pour about half of the bottle of Ken's Creamy Caesar Dressing onto the salad and gently toss, adding more dressing if desired. Sprinkle with Parmesan cheese and season with freshly ground black pepper. Refrigerate for an hour before serving.