Tuna, Broccoli and Kale Caesar Pasta Salad
User Reviews
5
Tuna, Broccoli and Kale Caesar Pasta Salad
Description
Tuna, Broccoli and Kale Caesar Pasta Salad blends cooked rotini pasta with sautéed broccoli and fresh kale, adding canned albacore tuna for protein and Caesar dressing for creaminess. The broccoli is cooked in olive oil until tender and browned, imparting a caramelized flavor that contrasts with the crisp kale. The salad is finished with sliced Parmesan cheese for a nutty, salty accent. The combination of textures ranges from tender pasta to crisp greens and savory tuna, making it both satisfying and fresh.
The dressing coats the pasta and greens evenly, melding flavors without overpowering the vegetable components. This salad makes for a well-rounded dish suitable for warmer days or when a cold pasta dish is desired. It can be served on its own or accompanied by crusty bread or light soup.
The recipe suggests draining tuna well to avoid excess moisture, and cooking broccoli until browned for added depth. Parmesan slices on top provide an additional layer of texture and flavor. The salad assembles quickly once all ingredients are prepared.
Ingredients
- 1 oz box rotini pasta (I used Banza)
- 1 Tablespoon extra-virgin olive oil
- 3 cups broccoli florets
- salt
- black pepper
- 1 bunch Lacinato kale finely sliced
- 3 oz cans albacore tuna drained and broken up, wild, in water
- ¼ cup caesar dressing
- ½ cup Parmesan Cheese for serving, sliced
Instructions
- Fill a large pot halfway with water and bring to a boil. Once boiling, add the pasta and cook until al dente, according to the package instructions. Drain the pasta into a colander.
- While the pasta cooks, cook the broccoli. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the broccoli and season with salt and pepper. Cook for 10 minutes or until the broccoli is tender and browned. Set aside.
- Toss together the kale, tuna, cooked pasta, and Caesar dressing in a large mixing bowl.
- Divide the mixture onto four plates and top with the broccoli and sliced Parmesan.
Notes
- Make sure to drain the canned tuna thoroughly to prevent sogginess in the salad.
- Brown the broccoli well in olive oil for enhanced flavor and texture.
- Use finely sliced kale for better incorporation and ease of eating.
- Serve the salad chilled or at room temperature, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 519kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 44g | 88% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 765mg | 32% |
| Potassium | 601mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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