This Tasty Kale Pasta Salad with Sun Dried Tomatoes is a fresh, flavorful, and satisfying dish that combines tender rotini pasta, hearty kale, tangy sun dried tomatoes, and a vibrant basil-garlic dressing. Perfect for meal prep, potlucks, lunches, or light dinners, this colorful salad delivers a delicious balance of textures and flavors in every bite.
Why You’ll Love This Recipe
- Packed with fresh and wholesome ingredients
- Features a bright basil-garlic dressing
- Great for meal prep and make-ahead meals
- Loaded with texture from kale, pasta, pine nuts, and cheese
- Family-friendly and easy to customize
- Perfect as a side dish or light main course
- A delicious vegetarian pasta salad option
Ingredients
For the Salad
- 1 cup rotini pasta
- 2½ cups kale, stems removed and leaves torn into 1-inch pieces
- ½ cup sun dried tomatoes, finely sliced into thin julienne strips
- ⅓ cup parmesan cheese
- ¼ cup feta cheese
- 2 tablespoons toasted pine nuts
For the Dressing
- ½ cup fresh basil, packed tightly
- ¼ cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 3 garlic cloves
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente.
While the pasta cooks, remove the stems from the kale and tear the leaves into bite-sized pieces. Slice the sun dried tomatoes, measure the cheeses, and prepare the lemon zest.
Drain the pasta and allow it to cool slightly.
Step 2: Prepare the Dressing
Add the basil, garlic cloves, olive oil, white wine vinegar, lemon zest, salt, and black pepper to a food processor.
Blend until smooth and combined. For added texture, pulse the basil rather than completely pureeing it.
Taste and adjust seasonings if desired.
Step 3: Massage the Kale
Place the kale in a large mixing bowl.
Add about 2 tablespoons of the prepared dressing and massage the leaves with your hands for 1–2 minutes.
The kale should soften, darken slightly, and become more tender.
Step 4: Assemble the Salad
Add the cooked pasta, sun dried tomatoes, parmesan, feta, and toasted pine nuts to the bowl with the kale.
Pour the remaining dressing over the salad.
Gently toss until everything is evenly coated. This Tasty Kale Pasta Salad with Sun Dried Tomatoes develops even more flavor when thoroughly mixed.
Step 5: Chill and Serve
Transfer the salad to a serving bowl or airtight container.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy.
Tips & Tricks
- Massage the kale thoroughly for the best texture.
- Use freshly grated parmesan for superior flavor.
- Toast the pine nuts just before adding for extra crunch.
- Whole wheat pasta can be substituted for added fiber.
- Add grilled chicken, chickpeas, or shrimp for extra protein.
- If making ahead, reserve a little dressing to refresh the salad before serving.
- Baby kale can be used for a milder flavor.
Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 4 servings
Category: Salad
Method: Boiling, Mixing
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- Goat cheese can replace feta for a creamier texture.
- Walnuts or almonds work well instead of pine nuts.
- Add cucumber, cherry tomatoes, or avocado for additional freshness.
- Serve alongside grilled fish, roasted vegetables, or sandwiches.
- The flavors continue to improve after chilling.
Nutrition (Approximate Per Serving)
- Calories: 340
- Protein: 11g
- Carbohydrates: 28g
- Fat: 21g
- Fiber: 4g
- Sugar: 3g
FAQ
Can I make this kale pasta salad ahead of time?
Yes. It can be prepared up to 24 hours in advance and stored in the refrigerator.
How long does kale pasta salad last?
It stays fresh for up to 3 days when stored in an airtight container.
Can I use another type of pasta?
Absolutely. Penne, fusilli, farfalle, or bowtie pasta all work well.
Do I need to massage the kale?
Yes. Massaging helps soften the kale and reduces bitterness while improving texture.
Can I make this recipe gluten-free?
Yes. Simply use your favorite gluten-free pasta.
What protein pairs well with this salad?
Grilled chicken, roasted chickpeas, salmon, or shrimp are excellent additions.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freezing is not recommended because the kale and dressing texture may change significantly.
Reheating
This salad is intended to be served chilled. If desired, allow it to sit at room temperature for 10–15 minutes before serving.
Similar Recipes
Tasty Kale Pasta Salad with Sun Dried Tomatoes
Ingredients
For the Salad
- 1 cup rotini pasta
- 2½ cups kale stems removed and leaves torn into 1-inch pieces
- ½ cup sun dried tomatoes finely sliced into thin julienne strips
- ⅓ cup parmesan cheese
- ¼ cup feta cheese
- 2 tablespoons toasted pine nuts
For the Dressing
- ½ cup fresh basil packed tightly
- ¼ cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 3 garlic cloves
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente.
- While the pasta cooks, remove the stems from the kale and tear the leaves into bite-sized pieces. Slice the sun dried tomatoes, measure the cheeses, and prepare the lemon zest.
- Drain the pasta and allow it to cool slightly.
Step 2: Prepare the Dressing
- Add the basil, garlic cloves, olive oil, white wine vinegar, lemon zest, salt, and black pepper to a food processor.
- Blend until smooth and combined. For added texture, pulse the basil rather than completely pureeing it.
- Taste and adjust seasonings if desired.
Step 3: Massage the Kale
- Place the kale in a large mixing bowl.
- Add about 2 tablespoons of the prepared dressing and massage the leaves with your hands for 1–2 minutes.
- The kale should soften, darken slightly, and become more tender.
Step 4: Assemble the Salad
- Add the cooked pasta, sun dried tomatoes, parmesan, feta, and toasted pine nuts to the bowl with the kale.
- Pour the remaining dressing over the salad.
- Gently toss until everything is evenly coated. This Tasty Kale Pasta Salad with Sun Dried Tomatoes develops even more flavor when thoroughly mixed.
Step 5: Chill and Serve
- Transfer the salad to a serving bowl or airtight container.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy.
Notes
- Goat cheese can replace feta for a creamier texture.
- Walnuts or almonds work well instead of pine nuts.
- Add cucumber, cherry tomatoes, or avocado for additional freshness.
- Serve alongside grilled fish, roasted vegetables, or sandwiches.
- The flavors continue to improve after chilling.
Conclusion
This Tasty Kale Pasta Salad with Sun Dried Tomatoes is a simple yet impressive recipe that delivers fresh flavor, vibrant color, and satisfying texture. Whether you’re preparing it for meal prep, a picnic, or a family gathering, this healthy pasta salad is sure to become a favorite. The combination of kale, sun dried tomatoes, parmesan, feta, and basil dressing creates a delicious dish you’ll want to make again and again.