Description
A vibrant and flavorful Pasta Salad featuring a unique kale pesto, perfect for gatherings and weeknight dinners.
Ingredients
Scale
- 2 cups cooked pasta (rotini recommended)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup kale pesto
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: Bring a pot of salted water to a rolling boil and add your pasta. Cook according to package instructions until it’s al dente.
- Prepare the Kale Pesto: If making homemade kale pesto, combine kale leaves, garlic, walnuts or pine nuts, olive oil, and salt in a food processor. Blend until smooth.
- Chop Your Veggies: While the pasta cooks, chop your cherry tomatoes, cucumber, and red onion. Add to a large mixing bowl.
- Combine Ingredients: Once pasta is cooked and drained, toss it into the bowl with the chopped veggies.
- Add the Pesto: Pour in the kale pesto and mix everything until well combined.
- Season: Taste and season with salt and pepper as needed.
- Serve: Optionally, sprinkle grated Parmesan cheese on top. Serve chilled or at room temperature.
Notes
This pasta salad can be enhanced with additional protein or alternate pestos for different flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta salad, kale pesto, summer recipe, vegetarian dish, easy recipe