Kale Pasta Salad with Sun-Dried Tomatoes
Kale Pasta Salad with Sun-Dried Tomatoes combines tender pasta, fresh kale, Parmesan, and a tangy red wine vinaigrette.
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.