Kale Mac and Cheese
User Reviews
4.6
Kale Mac and Cheese
Description
This Kale Mac and Cheese recipe uses gemelli pasta cooked al dente and cooled to stop cooking. The kale is tenderized by massaging with kosher salt to break down its fibers, making it easier to eat. Added to the kale and pasta are julienne-cut sun-dried tomatoes, bottled minced garlic, Italian seasoning, crumbled feta, and grated Parmesan cheese, all tossed with olive oil.
The dish is served cold after refrigerating for at least an hour, allowing the flavors to meld. The combination of feta and Parmesan adds salty, tangy, and nutty notes while the sun-dried tomatoes provide bursts of sweetness and chew. The kale adds a hearty green texture that balances the softness of pasta. Garlic and Italian seasoning introduce aromatic depth.
This version of mac and cheese is a pasta salad variant rich in contrasting textures and bold flavors, making it suitable as a side dish or light meal. Serving chilled also makes it refreshing and convenient to prepare ahead.
Ingredients
- 1 pound gemelli pasta , dry
- 2 cups kale , packed
- 1 teaspoon kosher salt coarse
- 1/2 cup olive oil
- 1/2 cup tomatoes julienne cut, sun dried
- 1 teaspoon Italian seasoning homemade
- 1 tablespoons garlic bottled minced
- ½ cup feta cheese , crumbled
- ½ cup Parmesan Cheese , grated
Instructions
- Cook pasta according to package directions for al dente, drain, rinse quickly with cold water to stop the cooking process and set aside.
- Tear kale into small pieces, removing the ribs. Place in a large mixing bowl (or serving bowl).
- Sprinkle with coarse Kosher salt and then using clean hands, massage it well, breaking down the fibers so it is tender. The better you massage it, the easier it is to eat so don’t skip or rush this step.
- Add cooked pasta, olive oil, sun dried tomatoes, Italian seasoning, bottled minced garlic, feta and parmesan cheese to the kale, tossing to coat and combine.
- Cover and refrigerate for 1-4 hours (up to overnight) before serving. Toss again before serving to redistribute the dressing. Serve cold.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 348mg | 15% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 15mg | 17% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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