Description
This vibrant Kale Pesto Mozzarella Pasta Salad is a fresh, flavorful, and healthy dish perfect for a quick lunch or a make-ahead side. Featuring a homemade kale and basil pesto blended with walnuts and parmesan, it’s tossed with tender pasta, juicy cherry tomatoes, and creamy mozzarella for a satisfying and colorful meal that keeps well in the fridge.
Ingredients
Pesto
- 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 (50g) freshly grated parmesan cheese
- 3 garlic cloves, minced
- juice of 1 lemon (2 Tbsp)
- 1/4 teaspoon – 1/2 teaspoon salt
Salad
- 1 pound dry pasta (elbow, bow tie, rotini, etc.)
- 2 cups (300g) halved cherry tomatoes
- 6 ounces mozzarella, cubed (or shredded or mozzarella balls)
- 3/4 cup (105g) pine nuts (or chopped walnuts)
- Handful fresh basil for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain thoroughly and allow it to cool for about 5 minutes to prevent wilting the fresh pesto when mixed later.
- Make the Pesto: While the pasta cooks, combine chopped kale, fresh basil, and chopped walnuts in a food processor. Pulse until the greens and nuts are finely chopped. Scrape down the sides to ensure even blending. Add the extra-virgin olive oil, grated parmesan cheese, minced garlic, lemon juice, and start with 1/4 teaspoon salt. Process until the mixture forms a smooth pesto. Taste and adjust salt if needed. Set the pesto aside.
- Assemble the Salad: In a large bowl, stir together the cooled pasta, halved cherry tomatoes, cubed mozzarella, and pine nuts (or walnuts). Toss gently with the prepared kale pesto, ensuring everything is evenly coated.
- Garnish and Store: Add extra basil and pine nuts on top if desired for additional flavor and presentation. Cover the salad and refrigerate. It keeps well up to 1 week and tastes best after resting for 2 to 3 days, making it ideal for meal prep or ahead-of-time serving.
Notes
- Use any pasta shape you prefer such as elbow, bow tie, or rotini.
- For a nut-free version, omit walnuts and pine nuts and replace with toasted seeds like sunflower or pumpkin seeds.
- Leftovers store well and the flavors deepen after a day or two in the fridge.
- Make sure to cool the pasta before mixing with pesto to keep the herbs vibrant and fresh.
- Use fresh mozzarella balls for a bite-sized, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
