Kale Pesto Pasta Salad
This Kale Pesto Pasta Salad is made with a dairy-free, earthy kale & basil pesto, vegan feta, chickpeas, sun-dried tomatoes & arugula.
Equipment
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
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.
Nutrition
Calories: 453kcal | Carbohydrates: 57g | Protein: 16g | Fat: 19g