Kale Pasta Salad with Sun-Dried Tomatoes is a vibrant, flavorful dish that combines tender pasta, fresh kale, sweet red bell peppers, and tangy sun-dried tomatoes in a zesty red wine vinaigrette. Perfect for meal prep, potlucks, picnics, or light lunches, this refreshing pasta salad becomes even more delicious after chilling, allowing the flavors to blend beautifully.
Why You’ll Love This Recipe
- Fresh, colorful, and packed with flavor
- Perfect for meal prep and make-ahead lunches
- Loaded with nutritious vegetables
- Easy to customize with your favorite add-ins
- Great for picnics, BBQs, and gatherings
- Light yet satisfying
- Delicious served cold
Ingredients
Salad
- 2 cups small pasta shape, dry (farfalle, cavatappi, penne, or rigatoni)
- 1 large bunch curly kale, torn or chopped (about 3–4 cups)
- 1 large red bell pepper, thinly sliced
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup Parmesan cheese, freshly grated
- 10 fresh basil leaves, chopped
Red Wine Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- While the pasta cooks, wash and prepare the kale, bell pepper, sun-dried tomatoes, Parmesan cheese, and basil.
- Add the kale, bell pepper, sun-dried tomatoes, Parmesan, and basil to a large mixing bowl.
- In a small bowl or jar, combine the olive oil, red wine vinegar, honey, Dijon mustard, thyme, garlic powder, salt, and pepper.
- Whisk or shake until the dressing is fully combined.
- Drain the cooked pasta and add it directly to the salad bowl.
- Pour the red wine vinaigrette over the salad.
- Toss thoroughly until all ingredients are evenly coated.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30–60 minutes before serving.
- Serve chilled for the best flavor and texture.
Tips & Tricks
- Massage the kale with a small amount of olive oil before mixing for an even softer texture.
- Use whole wheat pasta for extra fiber.
- Add grilled chicken for additional protein.
- Freshly grated Parmesan provides the best flavor.
- Allowing the salad to chill overnight enhances the taste.
- Reserve a little dressing to refresh leftovers before serving.
- Cherry tomatoes make a great addition for extra color and sweetness.
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Curly kale works best because it holds up well to the dressing.
- Baby kale can be substituted for a milder flavor.
- Feta cheese can replace Parmesan for a different flavor profile.
- Add toasted pine nuts or walnuts for extra crunch.
- This salad tastes even better the next day.
Nutrition (Approximate Per Serving)
- Calories: 295
- Protein: 8g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 4g
- Sugar: 4g
FAQ
Can I make Kale Pasta Salad with Sun-Dried Tomatoes ahead of time?
Yes. This salad is ideal for meal prep and often tastes better after sitting in the refrigerator overnight.
How long does kale pasta salad last?
Stored properly in the refrigerator, it will stay fresh for up to 4 days.
Do I need to massage the kale?
It’s optional, but massaging kale helps soften the leaves and improve texture.
What pasta works best?
Farfalle, cavatappi, penne, and rigatoni are all excellent choices because they hold the dressing well.
Can I add protein?
Absolutely. Grilled chicken, turkey, chickpeas, or white beans pair beautifully with this salad.
Is this recipe served warm or cold?
This recipe is best served chilled after resting in the refrigerator.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freezing is not recommended because the vegetables and dressing will lose their texture.
Reheating
No reheating is required. Serve cold directly from the refrigerator.
Similar Recipes
Kale Pasta Salad with Sun-Dried Tomatoes
Ingredients
Salad
- 2 cups small pasta shape dry (farfalle, cavatappi, penne, or rigatoni)
- 1 large bunch curly kale torn or chopped (about 3–4 cups)
- 1 large red bell pepper thinly sliced
- 1/3 cup sun-dried tomatoes chopped
- 1/3 cup Parmesan cheese freshly grated
- 10 fresh basil leaves chopped
Red Wine Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- While the pasta cooks, wash and prepare the kale, bell pepper, sun-dried tomatoes, Parmesan cheese, and basil.
- Add the kale, bell pepper, sun-dried tomatoes, Parmesan, and basil to a large mixing bowl.
- In a small bowl or jar, combine the olive oil, red wine vinegar, honey, Dijon mustard, thyme, garlic powder, salt, and pepper.
- Whisk or shake until the dressing is fully combined.
- Drain the cooked pasta and add it directly to the salad bowl.
- Pour the red wine vinaigrette over the salad.
- Toss thoroughly until all ingredients are evenly coated.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30–60 minutes before serving.
- Serve chilled for the best flavor and texture.
Notes
- Curly kale works best because it holds up well to the dressing.
- Baby kale can be substituted for a milder flavor.
- Feta cheese can replace Parmesan for a different flavor profile.
- Add toasted pine nuts or walnuts for extra crunch.
- This salad tastes even better the next day.
Conclusion
Kale Pasta Salad with Sun-Dried Tomatoes is a fresh and flavorful dish that combines wholesome ingredients with a bright homemade vinaigrette. Whether you’re preparing lunches for the week, bringing a dish to a gathering, or looking for a healthy side salad, this easy recipe is guaranteed to impress. The combination of kale, pasta, sun-dried tomatoes, and Parmesan creates a satisfying salad you’ll want to make again and again.