Lemony Kale Pasta Salad with Pistachio Nuts
Zesty Kale Pasta Salad is a delightful fusion of textures and flavors: crunchy kale, fresh lemon juice, salty Parmesan, and nutty pistachios. It’s easy, healthy, and so delicious!
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Fantastic recipe! I was searching the internet for a pasta and kale salad recipe and found yours! I made it for dinner tonight, and it is my new go-to pasta salad recipe. So delicious, and I love that it’s quick and healthy too. The only change I made was to use Asiago cheese instead of Parmesan, because that’s what I had. Thank you!
Michelle
Healthy Comfort Food
Pasta appears at our dinner table every week. It’s versatile, nutritious (pasta lovers rejoice!), and quick and easy to make—especially if you keep a stash of pasta in your pantry. It’s my all-time favorite healthy comfort food.
A few recipes in my pasta repertoire include Easy Baked Enchilada Pasta, Creamy Gluten-Free Pasta Salad, Pasta with Crispy Rosemary Chickpeas, and this refreshing Kale Pasta Salad, which I know you’ll love!
Why You’ll Love Kale Pasta Salad
Dietitian Notes! Kale Pasta Salad Nutrition
- Resistant Starch. Did you know that cooked and cooled pasta is a good source of resistant starch for gut health, weight management, and overall health? Learn more: The Nutrition Scoop on Resistant Starch.
- Heart-Healthy Fats. Extra-virgin olive oil and pistachios are excellent sources of heart-healthy monounsaturated and polyunsaturated fats.
- Fiber. Chickpea or lentil pasta, kale, and pistachio nuts add 10 grams of gut-nourishing fiber.
- Nutrition. One serving of kale pasta salad has 522 calories, 21 grams of protein, 39 grams of carbohydrates (10 grams of fiber), and 6 grams of saturated fat. See the recipe card for complete nutrition information.
- Diets. Kale pasta salad is suitable for the following diets: Gluten-free, vegetarian, MIND Diet, Dash diet, Mediterranean diet, with a low FODMAP option.
Ingredients
How to make Kale Pasta Salad
- Make the lemon dressing. In a mason jar, combine olive oil, lemon juice, garlic, salt, and pepper. Shake well to combine. Easy to make ahead!
- Cook the pasta. Follow the directions on the pasta box.
- Prep the remaining ingredients. Remove the tough stem from the kale and chop it into small pieces. Chop the pistachio nuts.
- Assemble the kale pasta salad. Drain the pasta and add it to a large serving bowl. Top with the kale, pistachio nuts, and lemon dressing. Season with red pepper flakes, additional salt, and ground black pepper if desired.
Find the measurements and full recipe in the recipe card.
Tips and Serving Ideas
- Kale Prep: Got a little extra time on your hands? Give the kale a quick massage with olive oil to soften its texture.
- Meal-Prep: Make your kale pasta salad ahead of time. Just be aware that cooked gluten-free pasta can be hard when cold. Bring your leftover pasta salad to room temperature before serving, or give it a quick boost in the microwave.
- Serving Suggestions: Enjoy with a side of fresh fruit. Or, if you want extra protein, pair your kale pasta salad with grilled or rotisserie chicken or pan-seared salmon.
- Crowd pleaser. Double or triple the recipe for a picnic or potluck dinner. I’ve made this recipe for a cooking class, and it always impresses!
Lemony Kale Pasta Salad with Pistachio Nuts
Ingredients
- 6 tbsp extra virgin olive oil
- 4 tbsp fresh squeezed lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Fresh ground black pepper, to taste
- 8 oz chickpea pasta
- 4 cups chopped kale
- 1/2 cup grated Parmesan cheese
- 1/2 cup pistachio nuts, chopped
- Crushed red pepper flakes, to taste
Instructions
- Make the dressing: Combine olive oil, lemon juice, and minced garlic in a jar. Shake well to combine and set aside.
- 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.
- Allow the kale pasta salad to rest for 10+ minutes before serving. This allows the dressing to infuse into the pasta and kale.
- Meal prep. You can also make the pasta salad ahead of time and store it in the refrigerator for up to four days. Allow the pasta salad to come to room temperature before serving for the best flavor and texture.
Notes
- Make with your favorite low FODMAP pasta.
- Omit fresh garlic and add a teaspoon of garlic oil to the dressing.
- Swap pistachio nuts for walnuts or any other low FODMAP nuts.
- Omit the Parmesan cheese. Top with your favorite vegan cheese if desired.
Nutrition
More Make Ahead Meal Prep Salads You’ll Love
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