Description
This Mediterranean Pasta Salad with Kale is a fresh, flavor-packed dish made with tender rotini, hearty kale, tangy feta, and a vibrant basil-garlic dressing—perfect for meal prep, picnics, or easy weeknight dinners.
Ingredients
Scale
For the Salad
- 1.5 cups rotini pasta
- 3 cups kale (ribs removed, torn into bite-sized pieces)
- 1/2 cup sun-dried tomatoes
- 1/3 cup parmesan cheese
- 1/3 cup feta cheese (crumbled)
For the Dressing
- 1/2 cup fresh basil (packed)
- 1/4 cup olive oil
- 3 tsp white wine vinegar
- 3 garlic cloves
- 3/4 tsp salt
- 1/4 tsp dried oregano
- Black pepper to taste
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and spread out to cool. - Prep Ingredients
Remove kale ribs and tear leaves. Strip basil leaves and peel garlic. - Make the Dressing
Blend basil, garlic, olive oil, vinegar, oregano, salt, and pepper until smooth. - Massage the Kale
Place kale in a bowl, drizzle with olive oil, and massage for 1–2 minutes until softened. - Assemble the Salad
Add cooled pasta, sun-dried tomatoes, parmesan, and feta to the kale. Toss gently. - Add Dressing & Chill
Pour dressing over salad, toss well, cover, and refrigerate for at least 1 hour before serving.
Notes
- Massaging the kale softens it and improves texture.
- Letting the salad chill enhances flavor and helps the dressing absorb.
- Add grilled chicken or chickpeas for extra protein.
- Best enjoyed within 3 days when stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling / Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg