Description
This Kale Caesar Pasta Salad is creamy, tangy, and packed with umami from a miso Caesar dressing. Tossed with pasta, kale, and smoky tempeh, it’s quick to make, perfect for meal prep or a weeknight dinner, and versatile enough to swap in your favorite proteins.
Ingredients
Miso Caesar Dressing
- 1/2 cup Kewpie mayonnaise
- 2-2 1/2 tbsp white miso paste*
- 2-3 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp anchovy paste, optional
- 1 tsp Worcestershire sauce, optional
- 2 tbsp finely grated Parmesan cheese
- 1/4 tsp black pepper
- 2-3 tbsp lemon juice, to taste
*Use 2 tbsp miso if adding Worcestershire and anchovy paste, or 2½ tbsp if omitting them.
Smoky Tempeh
- 1 package (250 g) tempeh
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 tbsp mirin, optional
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp liquid smoke
- 3/4 tsp black pepper
Salad
- 6 cups (90 g) chopped kale
- 8 oz (227 g) pasta
- 1 cup chopped cherry tomatoes (optional)
- parmesan cheese, for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and rinse briefly under cold water to cool, then set aside.
- Make the smoky tempeh: Cut the tempeh into small cubes. In a bowl, whisk together soy sauce, rice vinegar, mirin, maple syrup, garlic powder, liquid smoke, and black pepper. Toss the tempeh in the marinade.
- Air fryer: Preheat to 375°F (190°C). Spread the tempeh in a single layer and cook for 10–12 minutes, shaking halfway through, until browned and slightly crispy.
- Oven: Preheat to 400°F (200°C). Spread the tempeh on a parchment-lined baking sheet and bake for 18–22 minutes, stirring halfway, until caramelized.
- Make the miso Caesar dressing: In a bowl, whisk together mayonnaise, miso paste, minced garlic, Dijon mustard, Parmesan cheese, black pepper, anchovy paste (if using), Worcestershire sauce (if using), and lemon juice. Whisk until smooth, then gradually whisk in olive oil until the dressing reaches your desired consistency. Taste and adjust flavour to your liking.
- Massage the kale: Place the chopped kale in a large bowl and add a few tablespoons of the dressing. Massage the kale with your hands for 20–30 seconds until slightly softened.
- Assemble the salad: Add the cooked pasta, smoky tempeh, and cherry tomatoes (if using). Toss with the remaining dressing until evenly coated.
- Serve: Taste and adjust seasoning with more lemon juice, black pepper, or Parmesan if desired. Serve immediately or chill before serving. Enjoy!!
Notes
- Sake can be used in place of mirin. Both mirin and sake cut the bitterness that tempeh sometimes has.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Entree, Lunch, Salad, Side Dish
- Method: Air fryer, Boiling
- Cuisine: Italian-Japanese fusion
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3.5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 7 mg