Kale Pasta Salad With Sun-Dried Tomatoes
This kale pasta salad is made with sun-dried tomatoes, red bell peppers, parmesan, and a simple red wine vinaigrette. It’s an easy, delicious, and nutritious make-ahead meal! Recipe is vegetarian and can easily be made gluten-free.
I’m a huge fan of pasta salads for an easy make-ahead lunch or dinner idea. They’re great for eating cold and packing with you for school or work. Plus, you can pack in a ton of delicious veggies into these recipes!
I feel like I’m guilty of almost always using arugula or a spring mix for my pasta salads, so I wanted to create something today that switched things up a bit – using hearty kale as the base 🙂
What I love about kale is that it doesn’t get soggy when sitting in dressing. Instead, it absorbs the flavours even more and becomes softer and more delicious. It’s truly a perfect lettuce for make-ahead salads – plus, it packs in a ton of nutrition benefits.
The kale pasta salad is super flavourful thanks to the sun-dried tomatoes, parmesan, and red wine vinaigrette dressing. As always, I include some recipe modification ideas (as well as some protein pairings) below. I hope you enjoy it!
Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!
Ingredients Needed
All you need to make this easy pasta salad are 12 simple ingredients:
- small pasta shape of choice
- curly kale
- sun-dried tomatoes
- red bell pepper
- parmesan
- fresh basil
- olive oil
- red wine vinegar
- honey
- dijon mustard
- dried thyme
- garlic powder
Full measurements and detailed instructions are located in the recipe card below!
Recipe Modifications & Ingredient Swaps
- Feel free to serve this with an additional protein source. It would taste great with some hard-boiled eggs, sautéed shrimp, grilled/baked chicken, or even some chickpeas (for a vegan version).
- For gluten-free option, simply use a certified gluten-free pasta. Alternatively, you could use a legume-based pasta which would increase the protein content as well.
- For a vegan or dairy-free version, swap the parmesan with a vegan alternative.
- Instead of parmesan, you could also enjoy this with crumbled feta or goat cheese!
- If you have any cooked veggies sitting around in the fridge (like mushrooms or broccoli or zucchini), feel free to throw them in here too. That’s the beauty of pasta salads – they’re so good for eating everything up!
Make-Ahead & Storage Notes
This kale pasta salad will keep for about 4 days in an airtight container in the fridge. The best part? Kale doesn’t get soggy like other lettuces and will only taste better with time!
Kale Nutrition Benefits
Just one cup of kale provides over 100% of your daily vitamin A (206%), vitamin K (684%), and vitamin C (134%) needs.
Kale is also a good source of other micronutrients like manganese, magnesium, potassium, calcium, copper, and vitamin B6.
That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy.
In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits. Kale is truly a superfood!
More Healthy Pasta Salad Recipes
- Winter Pasta Salad With Roasted Vegetables
- Simple Caprese Pasta Salad
- Easy Canned Mackerel Pasta Salad
- Tuna Pasta Salad With Pesto
- Roasted Vegetable Pasta Salad With Shrimp
Did you give this Kale Pasta Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Kale Pasta Salad With Sun-Dried Tomatoes
Ingredients
- 2 cups small pasta shape, dry (e.g. farfalle, cavatappi, penne, rigatoni, etc.)
- 1 large bunch curly kale, torn or chopped into smaller pieces (or 2 smaller bunches – roughly 3-4 cups)
- 1 large red bell pepper, thinly sliced
- 1/3 cup sun-dried tomatoes, chopped into smaller pieces
- 1/3 cup parmesan, freshly grated
- Approx. 10 leaves fresh basil, chopped
Dressing:
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1/4 tsp honey
- 1/2 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt + pepper, to taste
Instructions
- Boil a pot of water and cook pasta according to package directions.
- Meanwhile, prepare all other salad ingredients and add to a large mixing bowl.
- Make vinaigrette by whisking together all dressing ingredients in a small bowl or shaking together in a small jar with a lid. Set aside.
- Once pasta has cooked, drain it and add to the salad. Pour dressing overtop and toss everything to combine well. Season with salt + pepper, as needed.
- Cover and refrigerate salad for at least 30-60 minutes, or overnight. This recipe is best enjoyed cold and letting the kale sit in the dressing will help to soften it!
Notes
- Feel free to serve this with an additional protein source. It would taste great with some hard-boiled eggs, sautéed shrimp, grilled/baked chicken, or even some chickpeas (for a vegan version).
- For gluten-free option, simply use a certified gluten-free pasta. Alternatively, you could use a legume-based pasta which would increase the protein content as well.
- For a vegan or dairy-free version, swap the parmesan with a vegan alternative.
- Instead of parmesan, you could also enjoy this with crumbled feta or goat cheese!
- If you have any cooked veggies sitting around in the fridge (like mushrooms or broccoli or zucchini), feel free to throw them in here too. That’s the beauty of pasta salads – they’re so good for eating everything up!
- If you can’t find curly kale and/or would prefer to use lacinato/dinosaur kale, I would recommend massaging the kale a bit with a little olive oil and salt OR with some of the dressing. Lacinato kale is a little bit tougher than curly kale and this will help to soften it quite a bit!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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16 Comments on “Kale Pasta Salad With Sun-Dried Tomatoes”
Another winner! Meal prepped this last night for lunch this week. Today I tossed on some shrimp and it was delicious. Tomorrow, I think I’ll try it with goat cheese instead of parmesan. Thanks for giving me some great healthy options!
Thank you so much for sharing this, Joni! Soo happy to give you some healthy options for your meals :). I’m so glad to hear you enjoyed this one and love how you’re changing things up through the week!!
Delicious, guilt-free, & keeps well! I made this to take on a hike with my girlfriends & it was a huge hit! It also passed the boyfriend test.
Made a few modifications such as adding artichoke hearts, lemon juice, & lemon zest for an extra punch.
Hi Erin! Thank you so much for sharing your experience! It’s so appreciated. So happy to hear this was a hit with the girls AND the bf – always a good sign haha ;). Love the additions you made too! The artichoke hearts sound amazing here!!
This dish is so delish! My hubby and I love coming home after work and eating this for dinner. So simple/ easy to make and so yummy! Walder Wellness is a real one! Every time I follow a recipe from her it turns out bomb!
Hi Serina! Thank you so much for the kind words – it’s so appreciated. I’m so happy to hear you’ve been enjoying my recipes, this one included! So glad you and your husband love coming home to this after a long workday 🙂
Great recipe! The family(including eldest child whose 15, all the way down to my youngest, 6 yr old twin boy) loved it! Only corrective criticism I received was, it needs more sauce/vinaigrette. Easy fix! I love it, and thanks so much for the nutritional information provided as well! Blessings 💕
Hi Shaurice! Thanks so much for sharing your experience! It’s so appreciated. I’m so happy to hear that the whole family (of all ages!!) enjoyed this one 🙂
I found this recipe while perusing the internet for pasta salad. This is just wonderful and tasty. I used goat cheese instead tried to save some for tomorrow’s lunch, but it was all gone. Thank you so very much
Hi Norma! Thank you so much for taking the time to share your experience! It’s much appreciated. I’m so happy to hear you stumbled upon this recipe and that you enjoyed it – it makes my day 🙂
Made this recipe for the first time over winter – and forgot how tasty it is! Perfect summer pasta salad. The vinaigrette packs just enough punch to make it super delicious and filling. Made it again yesterday – and my husband and I finished it in basically one sitting!
Thank you so much for sharing, Lauren!! So happy to hear that both you and your husband love this one all year long 🙂
This was delicious! I added baked chicken for extra protein. Thanks for the recipe!! I’ll definitely be repeating this one.
Thank you so much for sharing your experience, Alexandra!! I’m so happy to hear you liked this one. Baked chicken is a perfect protein addition here – goes so well with the sundried tomatoes 🙂
Great recipe, I made it and it was super good. Made it again and used feta, and added Greek olives. This is such a wonderful salad and easy to make! Thank you for posting.
Hi Carrie! Thank you so much for sharing your experience – it’s so helpful and so appreciated! I’m so happy to hear you enjoyed this pasta salad. The addition of feta and olives sounds absolutely perfect – love those Mediterranean flavours!!