Name: Lemony Kale Pasta Salad with Pistachio Nuts
Prep time: 10 min
Cook time: 10 min
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)

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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!

Kale pasta salad in a white bowl with pistachio nuts and a lemon beside it.

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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

QUICK & EASY – Prep time is 10 minutes, cook time is 10 minutes. And dinner is served. Make extra, and you’ll have lunch the next day!
VERSATILE – The leafy greens, nuts, and cheese in the kale pasta salad can be completely replaced with your favorite ingredients or whatever you have in your fridge and pantry.
SIMPLE, YET FLAVORFUL – Think crunchy kale, zest lemon, creamy Parmesan cheese, and nutty pistachios. And, pasta, of course.
HEALTHY, GOOD MOOD FOOD – This is a healthy, anti-inflammatory, Mediterranean diet-inspired recipe. Make it with lentil or chickpea pasta for an extra boost of protein and fiber!

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.

Photo collage with kale, dried pasta, and pistachio nuts.

Ingredients

Pasta. I always use gluten-free pasta, typically penne, but you can use regular pasta too. Sometimes, I make it with Ancient Harvest Corn, Brown Rice, Quinoa pasta, but I often use a bean-based pasta like Chickapea Organic Chickpea Pasta or Explore Cuisine Red Lentil Penne Pasta.
Kale. Chopped lacinato (dinosaur) kale works well. The texture holds up really well for leftovers. If you’ll eat your pasta salad immediately, use a softer leafy green such as arugula or baby spinach.
Pistachio Nuts. Crunchy, healthy, and delicious! This kale pasta salad is tasty with walnuts, too, for a low FODMAP version.
Extra Virgin Olive Oil. Choose a high-polyphenol extra-virgin olive oil, like Kosterina or Amphora Nueva, for its best anti-inflammatory effects.
Parmesan Cheese. You only need a little cheese for a flavorful dish. Feta cheese would be delicious, too! Or omit it for a vegan and dairy-free kale pasta salad.
Seasonings. Lemon juice, garlic, salt, pepper, and crushed red pepper flakes. That’s all I use, but get creative with additional spices and dried or fresh herbs, such as oregano, basil, and thyme.

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.

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Colorful serving bowl with pasta, kale, and silver serving spoons.

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!

Close up shot of a white bowl filled with quinoa and black bean salad.

More Make Ahead Meal Prep Salads You’ll Love

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