Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.