Description
Prepare a fresh and hearty pasta salad featuring kale, Mediterranean vegetables, and a bright lemon dressing. This recipe works well for meal prepping or serving at gatherings.
Ingredients
Scale
- 8 ounces small pasta (like rotini or farfalle)
- 1 bunch kale, stems removed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup red onion, thinly sliced
- For the Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse briefly with cold water to stop cooking. Set aside.
- Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of the olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it softens slightly.
- Add the cooked pasta, cherry tomatoes, olives, feta cheese, sun-dried tomatoes, and red onion to the bowl with the kale.
- Prepare the vinaigrette: In a small jar, combine the remaining olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Close the jar tightly and shake well to combine.
- Pour the vinaigrette over the salad ingredients. Toss everything together until the pasta and vegetables are evenly coated.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- If you prefer a gluten-free option, substitute the pasta with your favorite gluten-free variety.
- For added protein, mix in one can of rinsed and drained chickpeas before serving.
- This salad keeps well in the refrigerator for up to 4 days, making it excellent for meal prep.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 11
- Cholesterol: 20