How To Make Kale Pesto Mozzarella Pasta Salad
This healthy kale pasta salad is a sumptuous meal made with mozzarella, juicy cherry tomatoes, and pine nuts, all tossed in a savory kale-basil pesto sauce!
Serves:
Ingredients
For Kale Pesto:
- 2cupskale,chopped
- 1cupfresh basil,plus more for garnish
- ½cupwalnuts,chopped
- ½cupextra-virgin olive oil
- ⅔cupparmesan cheese,freshly grated
- 3garlic cloves,minced
- 2tbsplemon,freshly juiced
- ½tspsalt
For Pasta Salad:
- 1lbdry pasta,like elbow, bow tie, rotini, etc
- fresh basil,(a handful)
- 2cupscherry tomatoes,halved
- 6ozmozzarella,shredded
- ¾cuppine nuts,or chopped walnuts
Instructions
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Cook the pasta according to package directions. Drain and cool for about 5 minutes.
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Combine the kale, basil, and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides.
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Add the olive oil, parmesan, garlic, lemon juice, and salt. Start with ¼ teaspoon and add more to taste. Run the processor until everything is blended together. Set aside.
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Stir the remaining pasta salad ingredients in with the pasta. Toss with pesto. Add more basil and pine nuts, if desired.
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Serve and enjoy!
Recipe Notes
Cover and store in the refrigerator for up to 1 week. Tastes best on day 2 or 3, so it’s perfect to make ahead of time!
Nutrition
- Calories: 433.62kcal
- Fat: 25.03g
- Saturated Fat: 6.00g
- Monounsaturated Fat: 11.75g
- Polyunsaturated Fat: 5.18g
- Carbohydrates: 38.16g
- Fiber: 2.51g
- Sugar: 2.91g
- Protein: 15.25g
- Cholesterol: 20.18mg
- Sodium: 319.89mg
- Calcium: 229.64mg
- Potassium: 297.66mg
- Iron: 1.62mg
- Vitamin A: 88.13µg
- Vitamin C: 10.84mg
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