Kale Pesto Pasta Salad
This colorful pesto pasta salad is full of garden fresh ingredients and is super easy to make. The kale blender pesto is delicious and vibrant.
Cook Time 20 minutes mins
Course dinner, lunch, Main Course, Salad
Cuisine American, california, vegan
Servings 6
Calories 426 kcal
For Salad
- 16 oz whole wheat fusilli
- 1 gold bar squash
- 1 cucumber chopped
- 10 cherry tomatoes halved
- 3 tbsp red onion diced
- 3 baby bell peppers diced
- 15 oz cannellini beans canned, drained
- 5 artichoke hearts chopped small
- black pepper to taste
- red pepper flakes to taste
For Pesto
- ½ bunch dino kale
- 2 cloves garlic
- 1 lemon juiced
- 3 tbsp olive oil
- 6 ea brazil nuts
- ½ tsp salt
- 2 tbsp nutritional yeast
Cook pasta according to box, add squash for last minute of cooking. Drain and rinse with cold water and drain well then add to a large bowl.
Make pesto by combining kale, garlic, lemon, olive oil, salt, brazil nuts and nutritional yeast and blend until smooth and creamy.
Pour pesto on pasta, add beans and chopped vegetables and mix well. Garnish with pepper and red pepper flakes(optional).
Calories: 426kcalCarbohydrates: 68gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 367mgPotassium: 415mgFiber: 14gSugar: 6gVitamin A: 2930IUVitamin C: 63mgCalcium: 125mgIron: 3mg
Keyword healthy, pasta, vegetables