Servings
Font
Back
Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli
4.3 from 9 votes

Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli

Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli is a magically flavorful and nutritious side dish for any event!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 Servings
Calories: 464 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 penne pasta 12-ounce box, gluten-free
  • 1 broccoli chopped into florets, medium crown
  • 1 cup kale pesto sauce recipe below
  • 1 green onion chopped, bunch
  • ½ cup sun-dried tomatoes drained and patted dry, in oil
  • ½ teaspoon salt sea salt
  • Parmesan Cheese for serving
Kale Pesto Sauce:
  • 4 cups kale leaves packed
  • 2 cups basil packed, fresh leaves
  • 4 cloves garlic minced
  • 1/2 cup walnut raw
  • ½ cup pine nuts or more walnuts
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon salt to taste
  • 1/2 cup Asiago cheese optional*
  • 1 cup olive oil

Instructions

Prepare the Kale Pesto Sauce:
    Cup of Yum
  1. Prepare the kale pesto sauce by adding all of the ingredients except for the olive oil to a food processor. Pulse a few times to roughly chop all of the ingredients. Leaving the food processor on, drizzle the olive oil slowly through the top, until it’s completely incorporated. Transfer pesto sauce to a jar and refrigerate until ready to use (Note: Pesto can be made up to 4 days in advance)
Prepare the Pasta Salad:
  1. Bring a full pot of water to a boil and add the pasta and broccoli florets. Cook according to the instructions on the package of pasta (Note: I usually cook gluten-free pasta for 1 to 2 minutes less than the package specifies, because I like my pasta very al dente), or until both pasta and broccoli reach desired doneness. Strain the pasta and broccoli and rinse with lukewarm water. Set aside to cool. Once cool, chop the broccoli florets finely and place both pasta and broccoli in a large serving bowl.
  2. Add the green onion, sun-dried tomatoes, and sea salt to the serving bowl along with 1 cup of the kale pesto (save remaining kale pesto for future uses). Toss everything together until pasta is well coated.
  3. Taste for flavor and add more sea salt or pesto to taste. Serve with freshly grated asiago cheese.

Notes

  • *You can also use cider vinegar, white vinegar, or red wine vinegar
  • **To make vegan, omit the cheese and add 3 Tbsp nutritional yeast. If you don't follow a vegetarian diet, you can replace the asiago with parmesan.

Nutrition Information

Serving 1of 6 Calories 464kcal (23%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 28g (43%) Fiber 8g (32%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 464

% Daily Value*

Serving 1of 6
Calories 464kcal 23%
Carbohydrates 51g 17%
Protein 7g 14%
Fat 28g 43%
Fiber 8g 32%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.