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This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula.

This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com

This Kale Pesto Pasta Salad exudes spring vibes! The pesto has sneaky veggies – aka an entire bunch of kale! It gives the pesto a super earthy flavor that I’m obsessed with. The lemon juice adds lots of brightness, the chickpeas add some protein and the vegan feta adds some tang. This is the perfect pasta salad for meal prep or a party!

Step One: Make the Pasta & Pesto

This is a very quick recipe. The main steps are boiling the pasta and making the pesto.

I like to use a short macaroni pasta for this salad, but you can use your favorite! Cook the pasta until it is al dente, drain it and rinse it with cold water.

This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com
This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com

While the pasta is cooking, it is time to work on the pesto. I have another version of kale pesto that has been on TSV for years. But I decided to switch it up slightly and use a lot more kale and sunflower seeds. Everything you will need for the kale pesto is:

  • kale
  • fresh basil
  • garlic
  • sunflower seeds
  • lemon juice
  • salt & pepper
  • avocado oil

Add everything (except the oil) to a food processor. Blend until a chunky sauce starts to form. With the motor running, pour in the oil until your desired consistency is reached. Taste and adjust the seasonings as needed. Set aside.

This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com

Step Two: Assemble

And now it is time to assemble. To a very large bowl add the pasta, pesto, sun-dried tomatoes, shallot, feta, chickpeas and arugula. Toss until combined, taste and adjust the seasonings as needed – I added more lemon juice because I love a tart bite.

This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com
This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com

You can serve this salad at room temperature or chilled. If you are going to make this too far ahead of time I would wait to add the arugula. This way it won’t wilt too much.

This salad is great because it feeds a lot of people, has tons of veggies and is just plain delicious. It is a crowd pleaser for sure.

This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com

Kale Pesto Pasta Salad

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula.
4.80 from 5 ratings

Ingredients

  • 1 pound short pasta
  • 1 small bunch kale approx. 4 cups, I used lacinato kale
  • 1 cup fresh basil packed
  • 2 cloves garlic peeled
  • 1/3 cup sunflower seeds
  • 1 lemon juiced, plus more for serving
  • salt & pepper to taste
  • 1/3-1/2 cup avocado oil or sub olive oil
  • 1/4 cup sun-dried tomatoes roughly chopped
  • 1 shallot finely chopped
  • 6 ounces vegan feta crumbled
  • 2 handfuls arugula
  • 1 15-ounce can chickpeas drained & rinsed

Equipment

Instructions
 

  • Bring a large pot of water to a boil. Add the pasta and cook until al dente (approx. 8-10 minutes). Drain and rinse with cold water.
  • While the pasta is cooking, remove the stems from the kale and roughly chop it. Add the kale, basil, garlic, sunflower seeds, lemon juice, salt & pepper to a food processor. Blend until a chunky sauce starts to form – scraping down the sides as needed. With the motor running, pour in the oil until your desired consistency is reached. Taste and adjust the seasonings as needed. Set aside.
  • To a large mixing bowl add the pasta, pesto, sun-dried tomatoes, shallot, feta, arugula and chickpeas. Toss until combined, taste and add more lemon juice or salt if needed.
  • Serve at room temperature or chilled with extra lemon wedges on the side.

Video

Notes

  • This can be prepped ahead of time and kept in the fridge until ready to serve. It is best eaten same day, so the arugula doesn’t wilt. If making for meal prep, leave the arugula out and add it to each serving individually. 
Calories: 453kcal, Carbohydrates: 57g, Protein: 16g, Fat: 19g
Cuisine: American
Course: Main Course, Side Dish
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula | ThisSavoryVegan.com