This hearty kale pasta salad is the perfect cross between kale salad and pasta salad. You get the dose of greens, but with the cool, marinated noodles loaded with roasted veggies, creamy white beans, and cherry tomatoes. Everything is coated with a citrus-heavy vinaigrette infused with fresh mint and cilantro for an herby brightness. It's sweet, savory, and delightfully refreshing.
What is Kale Pasta Salad?
We could all benefit from eating more greens, but that's often easier said than done.
One of my favorite "hacks" is to add the greens to your favorite side dishes, like pasta or cold pasta salads.
You still get the flavors and textures you love, but with an added nutritional boost you won't even notice!
This is my favorite kind of salad and an easy way to eat more kale. Plus, it's a game-changer for meal prep!
Why you’ll love this Kale White Bean Pasta Salad
- Makes a great light dinner during the cooler months or as a side dish alongside your veggie burgers and more
- Contains plenty of protein and fiber to keep you full for hours
- The flavors taste even better the next day
- Packed with veggies - cauliflower, bell pepper, tender kale, and cherry tomatoes
- Fantastic for meal prep - make it at the beginning of the week and enjoy every day
Ingredients for Kale Pasta Salad
This is a very simple recipe that relies on a nice balance of everyday pantry staples and fresh ingredients. You can also adapt it with different fresh ingredients depending on what is available each season. Feel free to add more veggies or change it up however you please.
- Farfalle pasta - Farfalle has a beautiful fan shape that gives it a nice bite while also holding onto lots of the dressing.
- Cannellini beans - Cannellini beans have a mild, creamy flavor that is ideal for Mediterranean-inspired dishes.
- Roasted veggies - Roast the baby bell peppers and cauliflower until tender. They add a nice texture and depth of flavor while sneaking in some extra veggies.
- Extra virgin olive oil - To help roast the veggies.
- Salt
- Fresh kale - This will be massaged until tender. You can use any type of kale you like - dino kale, Red Russian, etc.
- Cherry tomatoes - For a little extra sweetness and a subtle acidity.
- Sweet Citrus and Mint Dressing - This refreshing citrus vinaigrette is made with fresh lemon, lime, olive oil, fresh mint and cilantro leaves, maple syrup, and a little salt. Just blend everything together in the food processor or blender until smooth. So simple!
How to Make Kale Pasta Salad
I love including roasted veggies into pasta salad because it takes on a tender, somewhat meaty texture similar to the pasta. Plus, it will soak up the delicious dressing like a sponge while you enjoy an extra dose of nutrient-dense veggies.
- Preheat oven to 400.
- Add cauliflower florets, bell peppers, salt and olive oil to a baking sheet and roast for 20 minutes.
- Cook pasta according to the package directions. Rinse with cold water, drain and toss with a couple drops of olive oil to prevent sticking.
- Make dressing by adding the lemon juice, lime juice, olive oil, mint, cilantro, maple syrup and salt to a high speed blender. Puree until smooth.
- To a large bowl add the kale and a drizzle of the dressing. Massage with your hands for 2 minutes to soften the kale leaves.
- Add the pasta, roasted peppers, roasted cauliflower. tomatoes and beans.
- Pour the salad dressing over and toss well.
Storing Suggestions
Store any leftover salad in an airtight container in the fridge for up to 3-4 days. Stir well to reincorporate before serving.
Tips for Making the Best Kale Pasta Salad
- Use your favorite pasta. There are so many options out there! I love to use farfalle (AKA bowtie pasta), but you can use any shape of pasta. Try rotini, elbow pasta, and more.
- Don't overcook the pasta. Make sure to cook it until al dente, then rinse the hot pasta under cold water to stop the cooking process. Otherwise, it can easily end up too soggy.
- Massage the kale. Massaging helps tenderize the tough fibers in the kale and release its full flavor. It only takes two minutes and improves the final flavor and texture.
FAQs
If you're a diehard cheese lover, feel free to add some vegan cheese, like tangy feta cheese or even a little vegan parmesan cheese.
Yes, and I often recommend it! Gluten-free pasta, like chickpea pasta, are also higher in protein and fiber, which can help keep you full for longer. Feel free to use whichever type of pasta you enjoy.
There are so many options out there. This lemony kale pasta salad works best with Mediterranean-inspired flavors, like fresh red onion, sun-dried tomatoes, red pepper flakes, artichoke hearts, green or black olives, and more. Feel free to adjust the ingredients based on what you have on hand.
Other Delicious Vegan Pasta Salad Recipes
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Kale Pasta Salad with White Beans + Citrus Mint Dressing
Ingredients
For Salad:
- 1 pound farfalle Pasta
- 15 oz can cannellini beans rinsed and drained
- 1 cup cherry tomatoes halved
- 4 bell baby peppers
- ½ bunch kale stemmed and chopped (about 2 cups)
- ½ head cauliflower cut in florets
- 1 tbsp extra virgin olive oil
- 1 pinch salt
For Dressing:
- 2 lemons squeezed (about ¼ cup)
- 2 limes squeezed (about ¼ cup)
- ½ cup olive oil
- 2 tbsp fresh mint leaves only
- 2 tbsp cilantro leaves and stems
- 2 tbsp pure maple syrup
- ¼ tsp salt
Instructions
- Preheat oven to 400.
- Add cauliflower florets, bell peppers, salt and olive oil to a sheet pan and roast for 20 minutes.
- Cook pasta according to the box, rinse with cold water, drain and toss with a couple drops of olive oil to prevent sticking.
- Make dressing by adding the lemon juice, lime juice, olive oil, mint, cilantro, maple syrup and salt to a high speed blender. Puree until smooth.
- To a large bowl add the kale and a drizzle of the dressing.
- Add the pasta, roasted peppers, tomatoes, roasted cauliflower and beans.
- Pour the salad dressing over and toss well.
- Enjoy within 3-4 days for best quality.
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