Description
A vibrant and refreshing pasta salad featuring kale, feta, and sun-dried tomatoes, perfect for summer gatherings.
Ingredients
Scale
- 3 cups cooked Campanelle, rotini, or farfalle pasta
- 2 cups kale, stems removed and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup sun-dried tomatoes, sliced
- 1/4 cup olive oil
- 2 tbsp basil paste or pesto
- 2–3 tbsp white balsamic vinegar
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces. Massage the leaves with a drizzle of olive oil for about 1-2 minutes to soften.
- In a small bowl, whisk together olive oil, basil paste, white balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled pasta, prepared kale, crumbled feta cheese, grated Parmesan, and chopped sun-dried tomatoes.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Let the salad rest for about 30 minutes before serving to allow flavors to blend.
- Toss again before serving chilled or at room temperature.
Notes
Incorporate fresh herbs like parsley or mint for added flavor. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, Mediterranean, summer, healthy, vegetarian