This kale pesto mozzarella pasta salad is not only easy to make, but it’s bursting with flavor, feeds a crowd, and keeps for days in the refrigerator.
- 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 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 (100g) pine nuts (or chopped walnuts)
- Cook pasta according to package directions. Drain and cool for 5 minutes.
- 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.
- 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).
- 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!