Kale Pesto Mozzarella Pasta Salad
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
10 servings
- 2 cups chopped kale
- 1 cup fresh basil, plus more for garnish
- 1/2 cup (65g) chopped walnuts
- 1/2 cup (120ml) extra-virgin olive oil
- 2/3 cup (50g) freshly grated parmesan cheese
- 3 garlic cloves, minced
- juice of 1 lemon (2 Tbsp)
- 1/4 teaspoon – 1/2 teaspoon salt
- 1 pound dry pasta (elbow, bow tie, rotini, etc)
- handful fresh basil
- 2 cups (300g) halved cherry tomatoes
- 6 ounces mozzarella, cubed (or shredded or mozzarella balls)
- 3/4 cup (105g) pine nuts (or chopped walnuts)
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Preparation
Step 1
Cook pasta according to package directions. Drain and cool for 5 minutes.
Step 2
Meanwhile, make the pesto. Combine kale, basil and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, parmesan, garlic, lemon juice, and salt. Start with 1/4 teaspoon and add more to taste. Run the processor until everything is blended together. Set aside.
Step 3
Stir the remaining pasta salad ingredients in with the pasta. Toss with pesto. Add more basil and pine nuts if you wish (I like lots of basil).
Step 4
Cover and store in the refrigerator for up to 1 week. Tastes best on day 2 or 3, so it’s perfect to make ahead of time!
Step 5
Save recipe for the next time?
Chef's notes
Special Tools (affiliate links):
Food Processor or Chopper | Glass Mixing Bowl
