Kale Pesto Pasta Salad
Looking for a yummy salad to make all summer AND into fall?!? Or maybe you have a garden (or farmers market) haul of fresh bell peppers, kale, and loads of fresh basil to make into some yummy pesto but you need a little inspiration…..
Even if you aren’t kales “biggest fan,” go ahead and give this recipe a try because you will probably be surprised by just how tasty it can be! When the most anti-kale person in the house requests the salad again, you know it’s a winner!!
Psst….this salad is great on its own, as a side, OR top with grilled chicken to make it a full meal!
Feel free to use your favorite already prepared pesto or homemade.
Kale Pesto Pasta Salad
6 - 8 cups chopped fresh kale (8 oz bag)
1/4 cup olive oil, plus 1 tablespoon additional olive oil for coating
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup diced red onion
1/3 - 1/2 cup red wine vinegar OR apple cider vinegar (or combo)
1/2 cup crumbled feta cheese
1/2 cup pesto
8 oz can garbanzo beans
8 oz dry pasta of choice (ex: fusilli, rotini, cellentani)
1 red bell pepper
5 cloves garlic
Turn oven to broil.
Cut stem from bell pepper and remove stem/seeds; transfer bell pepper and garlic cloves to a small cast iron pan (or any pan that is safe to place under the broiler), coat pepper/ garlic with 1 tablespoon olive oil; place pan under broiler. Stir garlic around frequently until the cloves get a little golden color and soft (approximately 3 minutes), remove from pan; continue to rotate pepper under broiler until all sides are “blistered” and have black spots, pepper will be softened (approximately 8-10 minutes). Remove from oven and set aside to cool.
Bring a pot of water to a boil on the stovetop over high heat.
Add chopped kale, olive oil, salt, and pepper to a large mixing or serving bowl; use your fingers to work the olive oil into the kale for about 1 minute. This will soften the kale and improve the texture.
Dice red onion; rinse and strain garbanzo beans under cold water. Add onion, garbanzo beans, and 1/3 cup red wine/apple cider vinegar to bowl with kale; stir to combine.
Once water has come to a boil, add dry pasta and cook according to package. When done use a colander to strain cooked pasta, run cold water over pasta (still in colander) until cool.
Add strained and cooled pasta, crumbled feta cheese, and pesto to the bowl.
Stir salad ingredients until thoroughly combined; add additional salt/pepper or remaining vinegar to taste.
Cover salad bowl and place in refrigerator for 1-2 hour to let flavors come together before serving.