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Kale Pasta Salad

Kale Pasta Salad

The ultimate comfort food, Kale Pasta Salad is a vibrant and satisfying dish that's perfect for any occasion. Packed with earthy kale, sweet cherry tomatoes, and creamy Feta, this easy weeknight dinner is a delightful medley of flavors and textures. Make it tonight and enjoy a wholesome meal!
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Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Large Pot
  • Wooden Spoon
  • Skillet
  • Frying Pan
  • Whisk

Ingredients
  

  • 8 oz. Fiber Gourmet Light Rotini
  • 1 tsp. salt
  • 8 oz. kale leaves
  • 1 T olive oil
  • 1 cup cherry tomatoes
  • 1 can black olives
  • 1/4 cup Feta

Instructions
 

  • Bring a large pot of salted water to a boil, add pasta, stir, and reduce heat to a low boil. Cook until pasta is al dente, probably about 15 minutes for Fiber Gourmet pasta, but start checking after about 12 minutes. Drain pasta into a colander and let it drain well.
  • While the pasta cooks, chop up the kale leaves (cutting away the inner ribs if they’re large) and wash the kale in a salad spinner if needed.
  • Heat the olive oil in a large non-stick frying pan, add the kale all at once, and stir-fry for 2-3 minutes until the kale has wilted and is starting to get tender. Turn off the pan and let the kale cool.
  • Mix together the fresh-squeezed lemon juice, white balsamic vinegar, and pesto, then whisk in the olive oil to make the dressing.
  • When the pasta has drained well but is still warm, transfer it to a bowl and stir in about half the dressing.
  • Let the pasta sit while you cut cherry tomatoes and olives and crumble the Feta.
  • Stir the cooled kale into the bowl with the pasta.
  • Add the tomatoes and olives and gently combine; then add more dressing as desired. If you don’t use all the dressing, save it for drizzling over tomatoes or to perk up any leftover salad.
  • Gently stir in the crumbled Feta, season to taste with salt and fresh-ground black pepper, and serve.
  • If you don't like to refrigerate salads with tomatoes, this salad still tastes quite good the second day.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to three days.
  • Freezing: Not recommended, as the kale and tomatoes may not thaw well.
  • Pairing: Pairs wonderfully with grilled chicken or fish.
  • Serving Options: Serve chilled or at room temperature.
  • Flavor Boost: Add lemon zest or red pepper flakes for an extra kick.
Keyword Easy Pasta Recipe, Healthy Salad, Kale Salad, Pasta Salad