St Patrick’s Day is getting me all exited about green! Kale Pasta Salad is he perfect chance to add a little more green to our table, and it is quick and easy too! Who else loves a good salad or one you can throw together with dinner? This Kale Pasta Salad is so delicious and refreshing especially during the cold winter months.
And this afternoon, I am breaking my fast with this deliciousness! So not only is it great the first go around but delicious for leftovers too.
Look at all that amazing green! The best part is it is so good!
Don't forget to check for other St Patrick's day inspired recipes!
Here is how I made this amazing kale pasta salad.
Ingredients: Kale Pasta Salad
- 4 cups kale chopped – I just use the bagged kale that is already pre-chopped. Saves a bit of time
- 1/3 cup parmesan – shred it easy with this SHREDDER
- 1/4 cup romano
- 1/2 cup pasta Trofie is what I used but any will do
- 1/4 cup sun dried tomatoes chopped
- 1/4 cup olive oil I used Persian Lime infused – INFUSED OILS HERE – use code:CRAZYBUSYMAMA to save
- 2 tbsp balsamic I used grapefruit infused – linked above
- 1/2 tsp garlic pepper
- 1/2 tbsp onion powder
You can use regular olive oil and balsamic. However, I love these infused olive oils and balsamics – If you want to browse HERE there so many delicious ones. Also, feel free to use code: CRAZYBUSYMAMA at checkout for a bit of a savings.
Instructions: Kale Pasta Salad
In a big bowl with lid: place washed and rinsed chopped Kale or you can use pre chopped as well. Chop sun dried tomatoes on a cutting board and set aside.
Fill a pot with water and bring to a boil on stove top and add 1/2 cup pasta of choice.
Shred romano and Parmesan cheese divide in half and set aside – one half for dressing and one half for garnish.
Dressing
- In a small bowl add olive oil, balsamic. garlic pepper, onion powder and mix well.
- Add half of the shredded cheese blends and add to oil mixture.
- Then add chopped sun dried tomatoes to oil to allow them to combine in flavor.
Combine oils seasoning and sun dried tomatoes well.
Once pasta is cooked strain well and place pasta in bowl with chopped kale.
Its ok that it is hot it will help to wilt down the kale.
Add dressing mixture to the kale and pasta.
Toss salad well. Add extra garlic pepper if desired.
Add remaining parmesan and romano cheese blends to greens. Secure bowl with lid and let set in refrigerator for at least an hour. This also does well with overnight. I love these Viking Bowl Set they come in a variety of sizes all with secure lids easy for storing food and also have silcone grip so they don't slide.
Doesn't look delicious?
This is a perfect side for any dinner or even makes a wonderful lunch the following day.
Crazy Busy Mama TIP:
To save time you can use the pre chopped kale. You can use freshly chopped 1/2 red onion instead of onion powder if you wish.Feel free to use regular olive oil and balsamic. I just love my infused ones just adds a little extra flavor. You won't want to skip letting this one set up in refrigerator. You can even make it the night ahead and let it set too. Any left overs will keep good in refrigerator in air tight container for 3-5 days
Video Tutorial: Kale Pasta Salad
For those of you who love a video step by step tutorial here is one for you!
Also, if you try this recipe and love it I would so appreciate it if you would leave a comment below and rate the recipe a 5-star to let me know how it was! That helps me know what kind of recipes you want to see more of.
Kale Pasta Salad
Ingredients
- 4 cups kale chopped
- 1/3 cup parmesan
- 1/4 cup romano
- 1/2 cup pasta Trofie is what I used but any will do
- 1/4 cup sun dried tomatoes chopped
- 1/4 cup olive oil I used Persian Lime infused
- 2 tbsp balsamic I used grapefruit infused
- 1/2 tsp garlic pepper
- 1/2 tbsp onion powder
Instructions
- Fill a pot with water and bring to a boil on stove top and add 1/2 cup pasta of choice
- In a big bowl with lid: place washed and rinsed chopped Kale
- Chop sun dried tomatoes on a cutting board and set aside
- Shred romano and Parmesan cheese divide in half and set aside – one half for dressing and one half for garnish.
- Once pasta is cooked strain well and place pasta in bowl with chopped kale. Its ok that it is hot it will help to wilt down the kale.
- Add dressing mixture to the kale and pasta.
- Toss salad well.
- Add remaining parmesan and romano cheese blends along with extra garlic pepper if desired.
- Let set in refrigerator for at least an hour. This also does well with overnight.
Dressing
- In a small bowl add olive oil, balsamic. garlic pepper, onion powder and mix well.
- Add half of the shredded cheese blends and add to oil mixture.
- Then add chopped sun dried tomatoes to oil to allow them to combine in flavor.
- Let set in fridge for an hour or over night and enjoy!
Video
Notes
Nutrition
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Spotted this in your reel today and the timing was perfect. Thank you,
It made a nice lunch! 🩷