This Sun-Dried Tomato and Kale Pasta Salad is an easy pasta dish that sneaks in lots of vegetables! Cherry tomatoes, sun-dried tomatoes, kale, and fresh herbs make this pasta salad the freshest and most flavorful pasta you will eat this summer.
Pasta salad is one of my go-to side dishes when entertaining. I often open my refrigerator, see what vegetables and dressing I have, and make a quick pasta. However, I recently got a giant bunch of kale from my Nash Veggie's CSA box, and I knew that I wanted to make something special with it.
Looking for more easy summer side dishes? Try this Watermelon Salad with Hot Honey Dressing. Watermelon is the star of the show and pairs with crunchy kohlrabi for a salad that you can eat at any time. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This hearty side dish takes a nutritious twist by adding chickpeas and uses Greek yogurt instead of mayonnaise.
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Why You'll Love This Recipe
- It is delicious! The cherry tomatoes burst when baking to add a hint of sweetness that balances the earthy kale.
- Healthy! Pasta salad gets a bad rap but this pasta salad is an exception.
- Refrigerates well! If you like leftovers, this pasta salad is perfect! Or, make this pasta salad ahead of time for your next barbecue.
Ingredients
Note, honey is not shown in the above photo.
- You will need one pound of pasta. I like to use a pasta shape that is twisted such as rotini or capellini.
- Fresh kale is massaged with lemon juice, salt, and pepper and, then, tossed with the pasta.
- The sauce is made from oil-packed sun-dried tomatoes. Both the tomatoes and the oil are used.
- Cherry tomatoes are roasted in honey, olive oil, salt, and pepper and then tossed with the pasta. This adds a sweet flavor to the earthy kale.
- Freshly grated parmesan cheese adds a hint of salt to the salad.
- Fresh basil and oregano are added to complement the tomatoes.
Sun-Dried Tomato Sauce Ingredients
- Sun-dried tomatoes and the oil from the tomato jar are the base of the sauce. Note, you will not use all of the tomatoes in the jar. Use these tomatoes on your next sub!
- Dijon mustard and maple syrup give the sauce some tang and sweetness.
- Oregano, basil, salt, pepper, and garlic add the spices.
For exact measurements and ingredients, please see the below recipe card.
Substitutions
- In place of the kale, use fresh spinach or arugula.
- For a bolder dish, use feta cheese instead of parmesan cheese.
- Use grape tomatoes in place of the cherry tomatoes. Or, use red bell peppers in place of the cherry tomatoes. You can use fresh, chopped bell peppers or sauté them before adding them to the pasta.
- In place of the fresh basil and oregano, use your favorite fresh herbs. Fresh chives, thyme, rosemary, or parsley would be delicious in this salad.
Variations
- For a high-protein vegetarian pasta dish, use chickpea pasta.
- For a gluten-free dish, use gluten-free pasta.
- Add cooked Italian sausage to make this pasta salad a full meal.
- Top with grilled chicken, shrimp, or salmon.
- Add any cooked vegetables such as roasted zucchini or squash. Pasta salad is a great way to use leftover vegetables!
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook pasta to al dente according to pasta box directions. Drain and rinse with cold water to keep the pasta from cooking.
Step 2: Preheat oven to 425 degrees Fahrenheit. Toss cherry tomatoes with honey, olive oil, salt, and pepper. Cook tomatoes for 20 minutes until they begin to burst.
Step 3: Remove kale leaves from the stems. Add kale to a large bowl. Drizzle with lemon juice, salt, and pepper. Massage kale for about 2 minutes until kale turns a dark green color and is soft.
Step 4: Add sun-dried tomatoes, sun-dried tomato oil, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, pepper, dried basil, and dried oregano to a small food processor. Pulse ingredients together until blended, about 1 minute. Note that the sauce will be thick. If the sauce consistency appears too thick, add a little olive oil and pulse again.
Step 5: To a large mixing bowl, add the cooked pasta, kale, cherry tomatoes, and sun-dried tomato sauce. Mix to coat the pasta and kale with the sauce. Mix in the parmesan cheese, fresh basil, and fresh oregano. Stir again. Serve warm or refrigerate until ready to serve.
Equipment
- Large pot
- Small roasting pan
- Large mixing bowl
- Small food processor: here is the one that I use and love!
Storage
Store pasta salad refrigerated in an airtight container for up to 4 days. The best part about using kale in pasta salad is that it doesn't get soggy. The pasta and kale will continue to absorb the sauce and become more flavorful after being refrigerated for a day.
Top tip
Massage the kale well! Kale has a tough texture and an earthy flavor that most people (especially kids) do not like. By massaging the kale, the texture is broken down to a soft leaf that can absorb the flavor of the sauce. Make sure that you are massaging the kale and crunching the leaves until it is a dark hue and soft.
Related
Looking for other summer salad recipes like this? Try these:
Pairing
These are my favorite drinks to pair with summer meals:
📖 Recipe
Easy Sun-Dried Tomato and Kale Pasta Salad
Equipment
- Large Pot
- Small Roasting Pan
- Large Mixing Bowl
- Food Processor
Ingredients
- 1 pound Pasta
- 1 bunch Kale about 4 cups
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 cup Cherry Tomatoes
- 1 teaspoon Salt divided
- ½ teaspoon Black Pepper divided
- 1 teaspoon Honey
- ½ cup Parmesan Cheese
- ¼ cup Basil chopped
- 1 tablespoon Fresh Oregano chopped
Sun-Dried Tomato Dressing
- ½ cup Sun Dried Tomatoes Tomatoes
- 8 ounces Sun-Dried Tomato Oil from the jar
- 1 tablespoon Lemon Juice
- 2 Garlic Cloves minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Dried Basil
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Bring a large pot of water to a boil. Cook pasta until al dente.
- Add cherry tomatoes to a small baking dish. Drizzle with olive oil, honey, salt and pepper. Mix together to coat the tomatoes. Bake for 20 minutes until tomatoes are bursting.
- Remove stems from kale and tear or chop the kale into small pieces. Massage the kale with lemon juice, salt, and pepper until kale is dark green.
- Add the dressing ingredients, sun-dried tomatoes, oil from sun-dried tomatoes, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, black pepper, dried basil, and dried oregano, into a food processor. Pulse until smooth.
- Mix cooked pasta, kale, sun-dried tomato dressing, parmesan cheese, basil, and oregano in a large bowl. Serve warm or room temperature.
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