Kale Pasta Salad Healthy Bowl
A vibrant and nutritious kale pasta salad that combines fresh vegetables, hearty pasta, and a zingy homemade dressing. Perfect for a cold pasta dinner or easy cold sides.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 large salad bowl
- 1 Whisk for mixing dressing
Ingredients
Salad Ingredients
- 8 oz rotini or fusilli pasta
- 4 cups kale chopped and massaged
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted pine nuts
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the kale thoroughly. Remove the stems and chop the leaves into bite-sized pieces. Massage with olive oil and salt to soften.
- Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until well combined.
- In a large salad bowl, combine kale, pasta, cherry tomatoes, bell pepper, red onion, feta cheese, and pine nuts.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve the kale pasta salad chilled. Adjust seasoning as needed before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for extra flavor. Ingredient Substitutions: Try quinoa for a gluten-free option. How to Serve: Pair with grilled chicken for a hearty meal. Storage & Freshness: Best enjoyed within 3 days. Make-Ahead Tips: Prepare and store the dressing separately until ready to serve.