If you're looking for the perfect meal-prep-friendly pasta salad, then look no further than my High-Protein Lemony Kale Pasta Salad. This pasta salad is bursting with flavor, is low in dairy, and is the perfect way to keep you fueled throughout your day. It's filled with tender kale, hearty chickpea pasta, toasted breadcrumbs, and a delicious caramelized lemon butter that you'll want to practically bathe in.
Equipment
- Cast Iron Skillet this is perfect for preparing the panko breadcrumbs and lemon butter!
Ingredients
For the Pasta Salad:
- 1 Bunch Curly Kale stems removed and chopped
- 1 Box Chickpea Germelli Pasta or whichever pasts shape you like! I like the Banza brand
- 3 Tablespoons Butter salted
- 2 Tablespoons Olive Oil
- 1 Lemon diced into small pieces
- 1 Lemon juiced
- ½ Teaspoon Kosher Salt
- 1 Cup Parmesan Cheese grated
For the Crunchy Breadcrumbs:
- 1 Cup Panko Breadcrumbs or substitute gluten-free panko
- 2 Tablespoons Butter salted
- 1 Lemon zested and juiced
- 2 Cloves Garlic grated
Instructions
- To make this pasta salad, start by preparing the breadcrumbs. Heat a skillet, on the stove, over medium heat, and add in the butter.
- Once the butter has melted, add in the panko breadcrumbs and stir to combine.
- Then, add in the lemon zest, lemon juice, and grated garlic, and stir to combine.
- Toast the breadcrumbs until they're golden brown, watching them carefully so that they don't burn. Once they're done, transfer them into a bowl and set them aside.
- Next, prepare the pasta according to the package instructions. Then, set it aside.
- Add the remaining butter and olive oil back into the pan, over medium heat.
- Once the butter has melted, add in the chopped lemon, lemon juice, and sea salt, and sauté for 5-6 minutes, until the lemons are fragrant and begin to caramelize. Then, remove it from the heat.
- Finally, wash and chop the kale into bite-sized pieces, being sure to remove the stems. Add them to a large bowl, then pour the warm pasta on top to help wilt the kale.
- Pour the caramelized lemon butter into the bowl and toss to fully combine.
- Grate the parmesan cheese on top, followed by the panko breadcrumbs. Toss once more to combine, then serve and enjoy!
Calories: 291kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 936mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 365mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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