Mediterranean Kale Pasta Salad
Mediterranean Kale Pasta Salad is an easy vegetarian pasta salad made with kale, rotini, feta, Parmesan, and sun-dried tomatoes.A homemade pesto vinaigrette adds bright Mediterranean flavor.Perfect for meal prep, picnics, and healthy family dinners.
Ingredients
For the Salad
- 3 cups rotini pasta
- 3 cups kale stems removed and chopped into ½-inch ribbons
- ½ cup feta cheese crumbles
- ⅓ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes chopped
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons basil pesto
- 3 tablespoons white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon freshly minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Remove the tough stems from the kale and slice the leaves into thin ribbons. Place the kale in a large bowl with 1 tablespoon of olive oil and massage gently for 1–2 minutes until softened.
- Cook the rotini pasta according to the package directions in salted boiling water. Drain well and allow it to cool slightly.
- In a small bowl, whisk together the remaining olive oil, basil pesto, white balsamic vinegar, lemon juice, garlic, Italian seasoning, red pepper flakes, salt, and black pepper until smooth.
- In a large serving bowl, combine the kale, cooled pasta, feta, Parmesan, and chopped sun-dried tomatoes.
- Pour the dressing over the salad and toss thoroughly until every ingredient is evenly coated. This Mediterranean Kale Pasta Salad develops even better flavor as it sits.
- Refrigerate for at least 30 minutes before serving.
Notes
- Whole wheat or gluten-free rotini both work well.
- Baby spinach can replace kale for a milder flavor.
- Add cucumbers, olives, roasted red peppers, or artichoke hearts for extra Mediterranean flavor.
- Serve chilled with grilled chicken, fish, or warm pita bread.