Kale Pesto Mozzarella Pasta Salad

As seen on

Sally’s

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(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

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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!

Chef’s notes

Special Tools (affiliate links):

Food Processor or Chopper | Glass Mixing Bowl

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Seasonal Recipes

Skill Level

other

Kale Pesto Mozzarella Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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