Kale Caesar Pasta Salad

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.

Caesar salad is having a moment right now and I had to bring back this Kale Caesar Pasta Salad that was originally posted when I first started this food blog 7 years ago!! I’ve given it a major upgrade with my current favourite miso caesar dressing recipe made Kewpie mayo, freshly grated parmesan and a generous amount of garlic.

A Delicious Way to Eat More Kale

Kale isn’t everyone’s favorite veggie (including me), but it’s packed with fiber, vitamins, and antioxidants that make it a super healthy addition to any meal. I often toss it into smoothies, but in this Caesar pasta salad, it reminds me that kale can actually be delicious when prepared right and paired with a flavorful dressing. Plus, this kale pasta salad is:

• Quick & easy: Ready in under 30 minutes, perfect for busy weeknights.
• Homemade Miso Caesar Dressing: Quick and easy to make without egg yolks. Miso adds rich umami, and you can control the flavor. Easily make it vegetarian or vegan with simple swaps.
• High protein: The smoky tempeh makes this salad really satisfying, but you can also swap in tofu, chickpeas, chicken, or salmon. Even the pasta adds a bit of protein, and high-protein pasta makes it extra filling.
• Versatile: Serve it as an appetizer, side, or main dish.
• Meal prep friendly: Keeps well in the fridge for easy lunches or dinners.

Ingredients and Substitutions

Here’s what you’ll need for this kale caesar pasta salad, along with tips and easy swaps:

• Kale: Use Lacinato (dinosaur) or curly kale which is sturdy enough to hold up in salads, tender when massaged. Swap with spinach or Swiss chard if you prefer a milder green.
• Pasta: Any short pasta works well— penne, fusilli, or rotini. High-protein pasta or whole wheat pasta can be used for extra protein.
• Tempeh: Provides a smoky, hearty protein. You can swap with crispy tofu, crispy chickpeas, grilled chicken, or smoked salmon.
• Mayonnaise (Kewpie): Forms the creamy base of the miso Caesar. You can use regular mayo or vegan mayo for a plant-based option.
• White miso paste: Adds umami and depth. I use white or aware (mix) miso. Different types and brands have varying amount of saltiness so adjust to your preference.
• Garlic: Fresh cloves give punchy flavor. Garlic powder can be used in a pinch.
• Dijon mustard: Adds tang and balances the miso.
• Parmesan cheese: Freshly grated for best flavor. Nutritional yeast is a good vegan alternative.
• Worcestershire sauce and Anchovy Paste: Optional, adds umami; use a vegan version or soy sauce if needed.
• Lemon juice: Adds some tang and brightens the dressing.
• Olive oil: Thins out the dressing and adds richness. Any neutral oil like avocado oil works as well. For a lighter dressing, you can also use some water to help thin it out.

How to Make Kale Caesar Pasta Salad

This salad comes together easily in just a few steps:

1. Prep the kale: wash, chop, and massage with olive oil for a tender texture.
2. Cook the pasta: boil until al dente and rinse under cold water.
3. Make the dressing: whisk together mayo, miso, garlic, Dijon, Parmesan, lemon juice, olive oil, and optional Worcestershire or anchovy paste.
4. Cook the tempeh: slice, marinate, and air-fry or oven-bake until golden and smoky.
5. Assemble the salad: toss kale, pasta, tempeh and cherry tomatoes with the dressing.

VIDEO: Watch How to Make It

How to Store Leftovers

Store leftover salad in an airtight container in the fridge for up to 3–4 days. To keep the tempeh crispy, store it separately from the dressed salad if possible. This salad is best served cold or at room temperature, but you can gently warm the tempeh before adding it back in if you like.

Recipe FAQ

More Delicious Pasta Recipes

• Creamy Mapo Tofu Salad
• Japanese Potato Salad
• Japanese Macaroni Salad
• Lap Cheong Caesar Salad
• Sunomono (Japanese Cucumber Seaweed Salad)

Enjoy! If you make this Kale Caesar Pasta Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Kale Miso Caesar Pasta Salad with Smoky Tempeh

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5 from 4 reviews

• Author: Lisa Kitahara
• Total Time: 27 minutes
• Yield: 4 servings
• Diet: Vegan, Vegetarian

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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.

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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

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Instructions

1. 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.
2. 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.
3. 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. 
4. 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.
5. Assemble the salad: Add the cooked pasta, smoky tempeh, and cherry tomatoes (if using). Toss with the remaining dressing until evenly coated.
6. 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