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!
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.