Kale Pesto Mozzarella Pasta Salad Recipe

Kale Pesto Mozzarella Pasta Salad Recipe

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!

Preparation: 15 minutes
Cooking: 10 minutes
Cool Time: 5 minutes
Total: 30 minutes



For Kale Pesto:

  • 2cupskale,chopped
  • 1cupfresh basil,plus more for garnish
  • ½cupwalnuts,chopped
  • ½cupextra-virgin olive oil
  • cupparmesan 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


  1. Cook the pasta according to package directions. Drain and cool for about 5 minutes.

  2. Combine the kale, basil, and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides.

  3. 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.

  4. Stir the remaining pasta salad ingredients in with the pasta. Toss with pesto. Add more basil and pine nuts, if desired.

  5. 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!


  • 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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