Lemony Kale Pasta Salad with Pistachio Nuts
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???
