Mediterranean Kale Pasta Salad
This Mediterranean Kale Pasta Salad has been on repeat at my house. It's not only delicious and a snap to make, it's a nutritional powerhouse!
Ingredients
For the Salad:
- 8 ounces pasta (fusilli or bowtie work well)
- 4 cups kale stems removed and chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ red onion thinly sliced
- ¼ cup pine nuts
- 1 avocado diced
- ¼ cup fresh parsley chopped
- ½ cup vegan crumbled feta cheese optional
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar or honey
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- Remove the woody stems from the kale and chop the leaves. In a large bowl, add the chopped kale, ½ tablespoon of olive oil, ½ tablespoon of lemon juice, and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it becomes tender and reduces in volume.
- In a dry skillet over medium heat, add the pine nuts. Toast, stirring frequently, for 2-3 minutes until they are golden brown and fragrant. Remove from heat and let cool.
- In a small bowl or jar, whisk together the remaining olive oil, lemon juice, orange juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, massaged kale, cherry tomatoes, cucumber, red onion, feta cheese, toasted pine nuts, avocado, and parsley.
- Pour the dressing over the salad and toss to combine.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld together. This salad can be served cold or at room temperature.
Notes
Gluten-Free
For a gluten-free version of this salad, simply swap your favorite gluten-free pasta for the wheat pasta in the recipe.Storage Instructions
Store kale pasta salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you’ve made the salad ahead of time or have leftovers, give it a good toss before serving to redistribute the dressing and freshen up the flavors. If you plan to store the salad for more than a day, I recommend keeping the dressing separate and mixing it in just before serving. This will prevent the pasta and vegetables from becoming soggy.Nutrition
Calories: 343kcalCarbohydrates: 38gProtein: 8gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 45mgPotassium: 470mgFiber: 5gSugar: 6gVitamin A: 1.811IUVitamin C: 32mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!