by This 15-Minute Kale Pasta Salad with Sundried Tomatoes is about to be your new weekly meal prep staple! We use canned chickpeas to add some protein alongside my 5-Minute Healthy Lemon Greek Salad Dressing for fresh, lemony goodness and sundried tomatoes for tangy flavor for the perfect easy vegan lunch or dinner recipe!
To me, a Registered Dietitian, pasta salad is pretty much the perfect food, and this Kale Pasta Salad with Sundried Tomatoes is no exception!
You’ve got tender, massaged kale, tender pasta, crunchy walnuts and little flavor bombs of sweet-tangy sundried tomatoes in every bite. It’s lemony, savory, and super fresh and vibrant from the Healthy Lemon Greek Salad Dressing.
Basically, the kind of healthy pasta salad recipe you keep “taste testing” straight from the bowl… Or is that just me?!
Canned Chickpeas Add Some Protein!
Just like many of my healthy salad recipes, we use chickpeas to add a little protein and fiber!
With that being said, I’ve also tested this sundried tomato pasta salad using lentils or white beans, just like in my 30-Minute Healthy Vegan Lentil Sweet Potato Salad, instead of chickpeas, and they both turn out delicious!
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Totally Dairy-Free!
Wondering what the secret ingredient in this dairy free pasta salad that makes it still taste delicious, even without any dairy? Nutritional yeast!
I use nutritional yeast in tons of my vegan pasta recipes and it’s always such a hit! With that being said, I have tested this vegan pasta salad without using the nutritional yeast, and it’s still delicious- it just doesn’t quite have the same umami-packed flavor!
Chances are you’re gonna have some sundried tomatoes leftover after making this easy kale pasta salad, and I HIGHLY recommend you use them to try my 20-Minute Marry Me Chickpeas next! It’s nourishing, sooo creamy, and my most popular recipe for a reason!
Time to Toss Together Some Pasta Salad!
15-Minute Kale Pasta Salad with Sundried Tomatoes
Ingredients
- 454 g uncooked pasta, I used cellentani
- 4 cups chopped kale
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/4 tsp salt
- 540 ml canned chickpeas, drained and rinsed
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup chopped walnuts
- 3 tbsp nutritional yeast
- 1 batch 5-Minute Healthy Lemon Greek Salad Dressing
- 1/4 tsp fresh cracked black pepper
Equipment
- 1 Large pot
Instructions
- Cook pasta as per package instructions.
- Meanwhile, make a batch of the 5-Minute Healthy Lemon Greek Salad Dressing.
- Add the chopped kale to a large bowl and drizzle with olive oil, lemon juice and salt. Using your hands, massage the kale for 2-3 minutes, or until it turns a darker green and is softened and wilted.
- Add the chickpeas, sundried tomatoes, walnuts and cooked pasta to the bowl. Drizzle the 5-Minute Healthy Lemon Greek Salad Dressing, over top, as well as the nutritional yeast and black pepper. Mix well to combine and enjoy!
