Best Catelli Bistro Kale Caesar Pasta Salad Recipes

CAESAR PASTA SALAD WITH KALE

Caesar Pasta Salad with Kale image

Adding kale to this delicious summer salad gives a delicious and vibrant twist.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
Water and vegetable oil called for on salad mix box
4 cups chopped curly green kale leaves
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

Steps:

Make pasta salad as directed on box.
Stir in kale. Top with beans. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories Trusted Brands: Recipes and Tips Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

CATELLI BISTRO KALE CAESAR PASTA SALAD

Catelli Bistro Kale Caesar Pasta Salad image

Trendy kale is combined with classic Caesar salad flavours for an irresistible fresh lunch or dinner entree.

Provided by Catelli

Categories Catelli®

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Fusilli
6 cups thinly sliced kale
8 slices bacon, cooked and crumbled
⅓ cup mayonnaise
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic puree
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
½ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons finely shredded Parmesan cheese
1 Lemon wedges

Steps:

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add kale and bacon; toss well.
Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 55.3 g, Cholesterol 19.7 mg, Fat 21.8 g, Fiber 5.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 784.8 mg, Sugar 4.7 g