Description
A refreshing and nutritious kale pasta salad with a zesty lemon vinaigrette.
Ingredients
Scale
- 2 cups kale, stems removed and chopped
- 8 ounces pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the chopped kale, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Add the cooled pasta to the large bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg