Lemony Kale Pasta and Pistachio Salad//The Spicy RD
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4.5 from 2 votes

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!
Prep Time10 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Gluten Free, Low FODMAP Option, Mediterranean, Paleo Option, Vegan Option, Vegetarian
Keyword: gluten free pasta salad, picnic recipes, quick and easy recipes
Servings: 4 main dish servings
Calories: 540kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 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


  • 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.


Low FODMAP Option
  • 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.
Vegan Option
  • Omit Parmesan cheese
Paleo Option
  • Make w/ Paleo pasta such as Capellos
  • Omit Parmesan cheese


Serving: 1serving | Calories: 540kcal | Carbohydrates: 51g | Protein: 12g | Fat: 32g | Cholesterol: 10mg | Sodium: 137mg | Fiber: 5g | Sugar: 2g