Description
This High-Protein Lemony Kale Pasta Salad combines nutrient-rich curly kale with protein-packed chickpea germelli pasta, all tossed in a zesty and buttery lemon dressing. Crispy toasted panko breadcrumbs and freshly grated parmesan add delightful texture and depth, making this salad a vibrant, flavorful, and satisfying dish perfect for a light lunch or side.
Ingredients
Salad Ingredients
- 1 Bunch Curly Kale (stems removed and chopped)
- 1 Box Chickpea Germelli Pasta
- 1 Lemon (diced into small pieces)
- 1 Lemon (juiced)
- 1/2 Teaspoon Kosher Salt
- 1 Cup Parmesan Cheese (grated)
Breadcrumbs
- 1 Cup Panko Breadcrumbs (or substitute gluten-free panko)
- 2 Tablespoons Butter (salted)
- 1 Lemon (zested and juiced)
- 2 Cloves Garlic (grated)
Dressing
- 3 Tablespoons Butter (salted)
- 2 Tablespoons Olive Oil
- 1 Lemon (diced into small pieces)
- 1 Lemon (juiced)
- 1/2 Teaspoon Kosher Salt
Instructions
- Melt the Butter. Begin by melting the 2 tablespoons of butter in a skillet over medium heat to prepare for toasting the breadcrumbs.
- Toast the Breadcrumbs. Add the panko breadcrumbs to the melted butter and stir well to coat. Then, mix in the lemon zest, lemon juice, and grated garlic. Toast the breadcrumb mixture, stirring frequently, until golden brown and fragrant. Watch carefully to avoid burning. Remove from heat and transfer to a bowl.
- Cook the Pasta. Prepare the chickpea germelli pasta according to the package instructions. Once cooked, drain and set aside.
- Melt Butter and Olive Oil. In the same skillet, add the remaining 3 tablespoons of butter and 2 tablespoons of olive oil over medium heat and melt together.
- Make the Lemon Butter. Add the chopped lemon, lemon juice, and kosher salt to the melted butter and oil. Sauté the mixture for 5 to 6 minutes, until the lemons become fragrant and start to caramelize. Remove the skillet from heat.
- Prepare the Kale. Wash the kale thoroughly, remove the stems, and chop into bite-sized pieces. Place the kale into a large mixing bowl.
- Combine Kale and Pasta. Add the warm pasta on top of the kale in the bowl. The residual heat from the pasta will help to gently wilt the kale.
- Add the Lemon Butter. Pour the caramelized lemon butter mixture over the kale and pasta. Toss everything together thoroughly to combine all flavors well.
- Add Toppings and Serve. Sprinkle the grated parmesan cheese and toasted lemon-garlic panko breadcrumbs over the salad. Toss once more to combine evenly, then serve immediately and enjoy your bright, flavorful High-Protein Lemony Kale Pasta Salad!
Notes
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Make sure to watch the breadcrumbs closely while toasting as they can burn quickly.
- The warm pasta is key to wilting the kale slightly, making it more tender and palatable.
- You can add grilled chicken or tofu for extra protein if desired.
- Store leftovers covered in the fridge for up to 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
