Kale Pasta Salad

There’s something about a bowl of kale pasta salad that just looks like pure sunshine on the table—deep emerald greens tangled with tender pasta, pops of cherry tomato red, maybe a sprinkle of golden toasted nuts.

It’s a revitalizing, feel-good meal that comes together fast, perfect for days when you want something light yet satisfying without hovering over the stove.

This salad is ideal for busy weeknights, meal-preppers, and anyone trying to eat a bit healthier without sacrificing comfort.

I first leaned on this recipe during a hectic week of back-to-back deadlines; I tossed it together the night before, and those chilled, garlicky, lemony bites at lunch the next day felt like a small reset button.

It’s just as handy for casual Sunday suppers, potlucks, or easy pack-and-go lunches through the week.

Ready to bring this kale pasta salad to life?

Why You’ll Love It

• Delivers bright, zesty flavor with a satisfying, hearty pasta base
• Packs in nutrient-dense kale for a more wholesome, filling salad
• Stays delicious after resting, perfect for make-ahead lunches or picnics
• Adapts easily with add-ins like chickpeas, roasted veggies, or chicken
• Comes together quickly with simple prep and minimal cooking time

Ingredients

• 8 oz short pasta (fusilli, penne, or farfalle) — choose a shape with ridges to catch dressing
• 1 tbsp kosher salt — for seasoning the pasta water well
• 4 cups kale, finely chopped, ribs removed — stem thoroughly for tenderness
• 1 cup cherry tomatoes, halved — use sweet, firm tomatoes
• 1/2 cup cucumber, diced — English or Persian cucumbers work best
• 1/3 cup red onion, thinly sliced — slice very thin to mellow sharpness
• 1/3 cup Kalamata olives, pitted and sliced — choose olives packed in brine, not dry
• 1/2 cup feta cheese, crumbled — use a block of feta in brine for best flavor
• 1/4 cup toasted almonds, roughly chopped — toast just until fragrant and lightly golden
• 1/3 cup extra-virgin olive oil — use a fruity, good-quality oil
• 3 tbsp lemon juice, freshly squeezed — avoid bottled for brightest flavor
• 1 tbsp red wine vinegar — adds extra tang to balance the oil
• 2 tsp Dijon mustard — helps emulsify the dressing
• 1 clove garlic, finely minced — mince very small for even flavor
• 1 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp kosher salt — for seasoning the dressing
• 1/4 tsp black pepper, freshly ground — grind just before using for best taste

Step-by-Step Method

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to season the water well. Stir in the short pasta and cook according to package directions until al dente.

Stir occasionally to prevent sticking. Once done, reserve a splash of cooking water if desired, then drain thoroughly in a colander.

Prep and Chop the Kale

Wash the kale thoroughly under cold water. Remove tough ribs by slicing or tearing them away from the leafy parts. Stack the leaves and finely chop them into small pieces so they’re tender in the salad. Transfer the chopped kale to a large mixing bowl, spreading it out to form the base of the salad.

Add the Fresh Vegetables and Mix-Ins

Prepare the vegetables and extras. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

Slice the Kalamata olives and roughly chop the toasted almonds. Add all of these to the bowl with the kale, then sprinkle in the crumbled feta cheese so it disperses evenly.

Whisk the Lemon-Dijon Dressing

In a small bowl, combine olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and freshly ground black pepper. Whisk vigorously until the mixture looks slightly thick and unified.

Taste and adjust seasoning if needed, then set the dressing aside while the pasta finishes.

Cool and Combine the Pasta

Rinse the drained pasta briefly under cool water to stop cooking and remove excess starch. Shake off any remaining water in the colander.

Add the warm, slightly cooled pasta to the large mixing bowl with the kale and vegetables. Toss gently with a wooden spoon to start mixing everything together.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta salad. Use a wooden spoon to toss thoroughly, lifting from the bottom so the kale, vegetables, pasta, and cheese get fully coated.

Make certain there are no dry pockets. Keep tossing until the dressing lightly coats every ingredient and everything looks well combined.

Rest, Taste, and Adjust Seasoning

Let the salad rest at room temperature for about 15 minutes. This allows the kale to soften and the flavors to meld.

After resting, taste a bite with pasta, kale, and toppings together. Adjust with extra salt, pepper, or a squeeze of lemon juice as needed, then serve immediately.

Ingredient Swaps

• Use gluten-free pasta to make the salad gluten-free; whole wheat or lentil/chickpea pasta adds extra fiber and protein.
• Swap feta with goat cheese, parmesan, or a dairy-free feta for vegan; omit or replace honeyed nuts with plain seeds (sunflower, pumpkin) for nut-free.
• Substitute spinach, arugula, or Swiss chard for kale; use any briny olive you have, and replace almonds with walnuts, pecans, or whatever crunchy topping is available.

You Must Know

– Scale – To feed a crowd, double everything but taste the dressing on a spoon first and hold back about 2 tablespoons; toss, then only add the extra dressing if the salad looks dry—kale and pasta release moisture as they sit and can quickly become overdressed.

Serving Tips

• Serve slightly warm or at cool room temperature for best kale texture and flavor.
• Garnish with extra feta, toasted almonds, and a lemon wedge just before serving.
• Pair with grilled chicken, shrimp, or tofu to make it a complete meal.
• Plate on a large shallow platter so colorful veggies and pasta are visible.
• Serve alongside soup or a simple green salad for a light lunch menu.

Storage & Make-Ahead

This kale pasta salad keeps well in the fridge for up to 3 days in an airtight container.

For best texture, add nuts and feta just before serving.

It’s perfect to make a day ahead so flavors meld.

This dish doesn’t freeze well, as the pasta and vegetables become mushy.

Reheating

Reheat gently in the microwave with a damp paper towel.

Or warm in a low oven or skillet on the stovetop.

Avoid high heat to prevent drying and overcooking.

Kale Pasta in Pop Culture

Once you’ve gently warmed your leftovers and the lemony-garlic aroma starts to rise again, it’s easy to forget that a simple kale pasta salad like this now shares screen time with superheroes and sitcom families.

I notice it tucked beside glossy takeout boxes in streaming dramas, or glowing under studio lights on cooking shows, all dewy tomatoes and glistening greens, like it’s auditioning for its close‑up.

When I see a bowl of kale pasta on a character’s kitchen island, I imagine the off‑camera details: the soft clink of the wooden spoon, the quiet hiss of pasta water, the citrusy perfume of fresh lemon.

It feels like our humble weeknight dinner has slipped onto the red carpet, still wearing its cozy sweater.

Final Thoughts

Give this Kale Pasta Salad a try and see how quickly it becomes part of your regular rotation.

Don’t be afraid to tweak the veggies, protein, or toppings to make it your own favorite version!

Frequently Asked Questions

Can I Make This Kale Pasta Salad Gluten-Free or Low-Carb?

You can, and I’d love you to try. I’d swap in gluten‑free pasta, or for low‑carb, tender zucchini or cauliflower florets, soaking up the lemony dressing while kale softens into silky, savory green ribbons.

What Wine or Beverages Pair Best With Kale Pasta Salad?

I’d pour a crisp Sauvignon Blanc or Pinot Grigio; their bright citrus cuts through richness. For nonalcoholic, I’d serve sparkling water with lemon or cold herbal tea—think mint or chamomile, gently perfumed and invigorating.

How Can I Scale This Recipe for a Large Crowd or Potluck?

I’d simply multiply every ingredient by the number of batches you need, then toss everything in a huge bowl. Taste, adjust lemon and salt, and chill. It’ll mingle, mellow, and smell incredibly fresh.

Is This Kale Pasta Salad Suitable for Kids or Picky Eaters?

Yes, it can be. I’d chop the kale extra fine, go light on onion and olives, and let the pasta soak in lemony dressing until soft, mellow, and bright—familiar flavors wrapped in gentle, cozy freshness.

What Are Some Common Mistakes to Avoid When Preparing Kale Pasta Salad?

You’ll want to avoid under-salting the water, overcooking pasta, and leaving kale too rough. I always chop it finely, massage with dressing, balance acidity, and add nuts last so everything stays bright and crunchy.