This Lemony Kale Pasta Salad with Pistachio Nuts is super simple to make, and packed with flavor. Make it with your pasta of choice ~ gluten free, grain free, or legume based for a nutritious boost of protein and fiber. So delicious!
I’m convinced this world is made up of mixers and non-mixers.
Me. I’m a mixer.
And if I weren’t a mixer, I never would have come up with this light and refreshing kale pasta salad dressed in a lemony vinaigrette, and topped off with pistachio nuts.
It all started last week, when I was set to make this yummy Kale Salad with Pistachio Nuts from my friend Deanna at Teaspoon of Spice.
The plan was to serve it with a simple pasta-gluten-free pasta tossed in olive oil, minced garlic, salt and pepper, and a sprinkling of crushed red pepper flakes.
You know.
Comfort pasta…
So, the pasta was cooking, and I was preparing to make the kale salad when it suddenly dawned on me that I didn’t have any smoked paprika that the recipe called for.
I thought briefly about using plain paprika, but then tasted it and decided that there was probably a very good reason the recipe specified smoked paprika.
Nevertheless, I made the lemon dressing and tossed it with the salad.
Not bad, but definitely missing something.
Oh, right.
The smoked paprika.
At this point, I decided to improvise and threw in a generous handful of Parmesan, because you can never go wrong with Parmesan, right?!
Oh, yum.
So yummy, that my self proclaimed non-kale eating husband {remember this kale smoothie I made for him to try???} smiled after his first bite, and then tried to go back for a second serving.
Too bad for him, I had already polished it off.
Now, I’m sure you may be wondering where the mixing part of the story comes in to the picture…
Here’s the thing-I pretty much “mix” everything on my plate when I eat. I love the taste and feel of combining flavors and textures in my mouth.
I think that’s why I’m so fond of Indian, Thai, and Vietnamese cuisines-they all satisfy the palette with sweet, spicy, salty, crunchy and sour all at once.
Amazing.
And that, my friends, is how I came to imagine this kale pasta salad with crunchy kale and pistachios, sour lemon juice, salty Parmesan, and spicy red pepper flakes.
And, now I think you should make it too, even if you think you’re not a kale lover like my hubby 🙂
Lemony Kale Pasta Salad with Pistachio Nuts
Ingredients
- 6 tbsp extra virgin olive oil, Salt, pepper, and crushed red pepper flakes to taste
- 8 oz gluten free pasta
- 4 tbsp fresh squeezed lemon juice
- 1 clove garlic, minced
- 4 cups chopped kale
- 1/2 cup grated Parmesan cheese
- 1/2 cup pistachio nuts, chopped
- Salt, pepper, and crushed red pepper flakes to taste
Instructions
- For the dressing: Combine olive oil, lemon juice, and minced garlic in a jar. Shake well to combine and set aside.
- For the pasta salad: Cook the pasta according to directions, then drain. Pour the pasta in to a large bowl, and add the chopped kale, parmesan cheese, and pistachio nuts. Pour dressing on top and toss well.Season to taste with salt, pepper, and crushed red pepper flakes.
- You may serve the pasta salad right away, but I recommend letting the dressing infuse the pasta and kale for 10 or more minutes. You may also keep it in the refrigerator and serve it cold the next day.
Notes
- Make with your favorite low FODMAP pasta.
- Omit fresh garlic and add a teaspoon of garlic oil.
- Swap pistachio nuts for walnuts or any other low FODMAP nuts.
- Omit Parmesan cheese
- Make w/ Paleo pasta such as Capellos
- Omit Parmesan cheese
Nutrition
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The really great thing about this kale pasta salad is that you can prepare it ahead of time for a party or enjoy a one bowl meal for lunch or dinner. Add a piece of fresh fruit and you are good to go!
Are you a mixer or a non-mixer? Have you ever had smoked paprika? Do you like kale? If you don’t like kale, have I persuaded you to try this pasta salad???
