Kale Pesto Mozzarella Pasta Salad
Ingredients
Kale Pesto
-
2
cups
chopped kale
-
1
cup
fresh basil
-
½
cup
chopped walnuts
-
½
cup
extra-virgin olive oil
-
⅔
cup
freshly grated parmesan cheese
-
3
cloves
garlic, minced
-
1
lemon
juice
-
¼
teaspoon
salt
Pasta Salad
-
1
pound
dry pasta
-
handful
fresh basil
-
2
cups
halved cherry tomatoes
-
6
ounces
mozzarella, cubed
-
¾
cup
pine nuts
Instructions
- Cook the pasta according to package directions, then drain and cool for 5 minutes.
- Make the pesto by combining kale, basil, and walnuts in a food processor and pulse until finely chopped.
- Add olive oil, parmesan, garlic, lemon juice, and salt to the food processor and blend until smooth.
- In a large bowl, combine the pasta with the remaining salad ingredients and toss with the pesto.
- Cover and store in the refrigerator for up to 1 week, with the best flavor on days 2 or 3.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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