Pasta Salad with Kale Pesto

Ever had a dish that’s as vibrant as it is delicious?

This Pasta Salad with Kale Pesto perfectly blends the wholesome goodness of pasta with the rich, nutty flavors of homemade kale pesto. It’s fresh, creamy, and ready in no time—plus, everything comes together in a single bowl. Who wouldn’t want to whip this beauty up after a long day? 🌿

Why Make This Recipe

Why should this pasta salad strut into your kitchen?

1. Quick and Easy: You can go from cooking to enjoying in under 30 minutes. Perfect for when hunger strikes!
2. One-Pan Wonder: Minimal cleanup means more time savoring your meal and less time scrubbing pots. 🙌
3. Healthy and Delicious: Packed with nutrients from kale and that delightful crunch from nuts, it’s guilt-free indulgence at its best.

Ingredients:

You don’t need fancy stuff — just these basics!

• 2 cups cooked pasta (like fusilli or penne)
• 1 cup kale, stems removed
• 1/4 cup grated parmesan cheese
• 1/4 cup nuts (like pine nuts or walnuts)
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• Cherry tomatoes (optional)
• Olives (optional)

Directions:

Ready to dive in? Here’s how to make it happen:

1. In a food processor, combine the kale, parmesan cheese, nuts, garlic, and a pinch of salt.
2. With the processor running, slowly drizzle in the olive oil until smooth.
3. In a large bowl, combine the cooked pasta and kale pesto, tossing to coat.
4. Season with additional salt and pepper to taste.
5. Add cherry tomatoes and olives if desired and serve immediately.

How to Make Pasta Salad with Kale Pesto (Overview)

Let’s break it down. First, you’ll whip up the kale pesto—just toss everything into the food processor and blend until dreamy. Next, mix this magic with your cooked pasta, ensuring each strand gets deliciously coated. And here’s a pro tip: don’t shy away from adding a bit more parmesan or nuts for extra flavor and crunch. It’s all about maximizing that taste bud excitement!

How to Serve Pasta Salad with Kale Pesto

Serve this pasta salad in a large, colorful bowl that highlights its gorgeous green hues and bursts of color from the cherry tomatoes. Drizzle with a bit of olive oil and a sprinkle of parmesan for an eye-catching finish. The aroma is utterly inviting, making it hard to resist digging in! Pair it with a crisp white wine or a refreshing lemonade for that perfect touch. 🍷

How to Store Pasta Salad with Kale Pesto

Got leftovers? No worries! This salad thrives in the fridge for up to three days. Just be sure to store it in an airtight container to keep it fresh. If you plan on making it ahead, consider keeping the pasta and pesto separate until you’re ready to serve—this helps keep everything from getting soggy.

Tips to Make Pasta Salad with Kale Pesto

• Season generously: This dish loves a little extra salt and pepper. Don’t skimp!
• Nuts galore: Toast your nuts for a deeper flavor. Seriously, it makes a world of difference.
• Pasta options: Use any type of pasta you have on hand—gluten-free works perfectly too!
• Kale swap: Broccoli leaves or spinach can easily replace kale if that’s what you have.

Variation

Feeling adventurous? To make this dish vegan, swap the parmesan for nutty nutritional yeast or a vegan cheese alternative. You can also play with flavors—add sun-dried tomatoes or roasted red peppers for a Mediterranean twist. Go wild! 😋

FAQs

Can I make this salad in advance?
Absolutely! Just keep the pesto and pasta separate until serving to avoid sogginess.

What if I’m not a kale fan?
No problem! Spinach or arugula can stand in beautifully for kale.

Can this be frozen?
Pasta salads generally don’t freeze well due to texture changes. Enjoy it fresh!

📌 Pin this recipe for your next cozy dinner night!

Pasta Salad with Kale Pesto

A vibrant and delicious pasta salad that combines the wholesome goodness of pasta with homemade kale pesto, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish, Salad

Cuisine: Italian, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Kale Pesto

• 1 cup kale, stems removed Use fresh kale for the best flavor.
• 1/4 cup grated parmesan cheese For a vegan version, use nutritional yeast or vegan cheese.
• 1/4 cup nuts Pine nuts or walnuts work well; toasting enhances flavor.
• 1 clove garlic Fresh garlic adds a robust flavor.
• 1/4 cup olive oil Drizzle slowly while blending for a smooth pesto.
• to taste Salt and pepper Season generously for best flavor.

For the Salad

• 2 cups cooked pasta Fusilli or penne recommended.
• 1/2 cup cherry tomatoes Optional, for freshness and color.
• 1/4 cup olives Optional, for added flavor.

Method

 

Prepare the Kale Pesto

1. In a food processor, combine the kale, parmesan cheese, nuts, garlic, and a pinch of salt.
2. With the processor running, slowly drizzle in the olive oil until smooth.

Combine Pasta and Pesto

1. In a large bowl, combine the cooked pasta and kale pesto, tossing to coat.
2. Season with additional salt and pepper to taste.
3. Add cherry tomatoes and olives if desired and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Keep pasta and pesto separate if making ahead to avoid sogginess.