Kale Pasta Salad with White Beans + Citrus Mint Dressing
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.
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.
Nutrition
Calories: 573kcalCarbohydrates: 83gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 287mgPotassium: 541mgFiber: 10gSugar: 10gVitamin A: 1887IUVitamin C: 89mgCalcium: 129mgIron: 4mg
Tried this recipe?Let us know how it was!