Kale Pesto Pasta Salad Recipe

Makes: 3-4 servings

Nutritional Highlights:

1. Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense plant foods! Kale and cabbage both belong to the cruciferous vegetable family. Dark green cruciferous vegetables are optimal sources of vitamins and minerals as well as plant-based compounds called phytonutrients. We love cruciferous vegetables because even though they encompass a diverse list of vegetables, every one of them is packed with nutrition!
2. Basil and parsley are great herbs for our bodies as they provide plentiful vitamins and minerals, including antioxidants and powerful carotenoids.
3. Sun-dried tomatoes are a great source of fiber, vitamin C and vitamin K. When tomatoes are dried they retain their flavor and many of the antioxidants and vitamins, making them a great addition to your diet.

1. Kale Pesto

Ingredients

1 cup fresh basil

1 cup baby kale

3 cloves garlic

1 tbsp water

2 tbsp lemon juice

1/4 tsp sea salt

pinch of black pepper

1/3 cup olive oil

Directions

In a food processor or blender combine the fresh basil, baby kale, garlic, water and lemon juice then season with salt and pepper.

Because baby kale is so tender, it's great for eating raw and blending. If baby kale is unavailable to you, curly or dino kale would work but you might have to do some extra processing to smooth out those fibers - be sure to remove the stems!

With the motor running, add olive oil in a slow stream until emulsified and bright green. Taste and adjust for salt if needed.

Store in an airtight container in the refrigerator for up to 1 week

2. Creamy Ranch Dressing

Ingredients

1 1/2 cups vegan mayo of choice - We like Primal Kitchen

1/2 cup nutritional yeast

3 cloves garlic

1/4 cup parsley, chopped

1 tbsp dried dill

1 tsp garlic powder

2 tsp onion powder

1 tsp sea salt

1 tbsp dried chives

pinch of black pepper

1/3 cup lemon juice

2 tbsp apple cider vinegar

Directions

In a blender combine the vegan mayo, nutritional yeast, garlic, and chopped parsley until smooth. Ensure the garlic gets blended in well without any residual chunks by giving the garlic cloves a good smash. Put the cloves under your knife and hit the flat of the blade firmly with the heel of your hand to smash the garlic underneath.

Add in the dried herbs, salt and black pepper. Pour in the lemon juice and vinegar slowly until combined. Set aside in an airtight container.

3. Sun Dried Tomatoes

Ingredients

3 oz bag dehydrated sun dried tomatoes

2-3 cups water

1 clove garlic, minced

1/4 cup olive oil

1 tsp dried oregano

1 tsp dried basil

pinch of chili flakes

2 tbsp balsamic vinegar

Directions

Place the sun dried tomatoes in a small saucepan and cover with water. On low heat, simmer until they are plump, about 5 minutes. Drain and roughly chop the tomatoes.

In a saute pan combine the chopped tomatoes, olive oil, minced garlic, dried herbs, chili flakes, and balsamic vinegar. Simmer on low heat until the liquids are reduced and absorbed into the tomatoes. Pour into a heat-safe bowl and set aside.

4. Assemble the salad

Ingredients

1 box Banza pasta, cooked (whichever shape you prefer, we like rotini)

4 cups baby kale, spring mix, or your favorite mixed greens

4 cups shredded green cabbage

1 can of sliced black olives, drained

Directions

In a medium bowl combine the cooked and cooled pasta with the kale pesto. Mix well being sure to coat each piece of pasta evenly.

In a large bowl combine the greens, shredded cabbage, and sliced olives. Pour in the creamy ranch dressing to reference, adding more as you go. You can always add more but cannot take away!

Distribute the marinated tomatoes and kale pesto pasta on the surface of the salad for vibrant presentation. Get creative with your plating!

‍