Description
A vibrant and healthy pasta salad packed with kale, chickpeas, Mediterranean vegetables, and a zesty garlic vinaigrette. Perfect for lunch, dinner, or potlucks. Easy to make!
Ingredients
Scale
- 1 pound dried pasta (such as rotini, penne, or farfalle)
- 1 large bunch kale (about 8–10 cups, destemmed and chopped)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup crumbled feta cheese (optional)
- For the Garlic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2–4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1. Cook the pasta and blanch the kale: Bring a large pot of salted water to a boil. Add pasta and cook al dente. During the last 2 minutes, add kale. Drain pasta and kale together.
- 2. Prepare the vinaigrette: Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper in a small bowl or jar.
- 3. Assemble the salad: To the pot with pasta and kale, add chickpeas, cherry tomatoes, olives, red onion, parsley, and mint (if using).
- 4. Dress and toss: Pour vinaigrette over salad ingredients and toss gently to coat.
- 5. Chill (recommended): Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or at room temperature. Vinaigrette may separate; stir before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g