Go Back
–+ servings
kale pasta salad recipe

Kale Pasta Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon
  • 1 set measuring cups
  • 1 set measuring spoons

Ingredients
  

  • 8 ounce short pasta such as fusilli, penne, or farfalle
  • 1 tablespoon kosher salt for pasta water
  • 4 cup kale finely chopped; ribs removed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/3 cup red onion thinly sliced
  • 1/3 cup Kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup toasted almonds roughly chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 tablespoon red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 clove garlic finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt for dressing
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Bring a large pot of water to a boil and season generously with 1 tablespoon kosher salt.
  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • While the pasta cooks, wash, destem, and finely chop the kale, then add it to the large mixing bowl.
  • Add the cherry tomatoes, cucumber, red onion, olives, feta, and toasted almonds to the bowl with the kale.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
  • Drain the pasta in a colander, rinse briefly under cool water to stop the cooking, and shake off excess water.
  • Add the warm pasta to the mixing bowl with the kale and vegetables.
  • Pour the dressing over the pasta salad and toss thoroughly with a wooden spoon until everything is evenly coated.
  • Let the salad rest at room temperature for 15 minutes to allow the kale to soften and the flavors to meld.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired before serving.

Notes

For best results, chop the kale very finely or even massage it with a bit of dressing beforehand to make it more tender, and cut all mix-ins into small, bite-sized pieces so they distribute evenly throughout the salad. You can prepare the dressing up to several days ahead and store it in the fridge, then toss it with freshly cooked pasta and kale when ready to eat. This salad keeps well for a day in the refrigerator, making it ideal for meal prep, but if you plan to store it, hold back some of the nuts and cheese to add just before serving so they stay crunchy and fresh. Adjust the add-ins to your taste—roasted vegetables, chickpeas, or grilled chicken all work well—and remember that kale softens over time, so it will taste even better after it sits for a bit.
Tried this recipe?Let us know how it was!