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!
Servings: 4 main dish servings
Calories: 522kcal
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
Low FODMAP Option
- 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
Serving: 1serving | Calories: 522kcal | Carbohydrates: 39g | Protein: 21g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 11mg | Sodium: 290mg | Potassium: 257mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2270IU | Vitamin C: 21mg | Calcium: 221mg | Iron: 7mg