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.

5 from 1 vote

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Cook Time 20

Course dinner, lunch, Main Course, Salad

Cuisine American, california, vegan

Servings

Calories 426 kcal

Ingredients

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

Instructions

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).

Nutrition

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

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