Classic Kale Feta Pasta Salad

I’m always looking for a pasta salad that feels fresh enough for summer but hearty enough to actually fill you up. Most pasta salads are either drowning in mayo or taste like sad leftovers from a potluck. This one is different.

The secret is massaging the kale before tossing it with the pasta. It sounds weird, but trust me. It makes the kale softer and easier to eat, and it holds up way better than lettuce ever would. Plus, the combination of feta and parmesan gives you that salty, tangy punch without needing a heavy dressing.

I make this one constantly during the week because it keeps well in the fridge and tastes even better the next day. Throw it together on Sunday, and you’ve got lunch sorted for the next few days. No sad desk salads for you.

What Kind of Pasta Should I Use?

For this kale feta pasta salad, you’ll want to pick a pasta shape that can hold onto all that good dressing and catch the bits of kale and sun dried tomatoes. Short pasta shapes like fusilli, penne, or farfalle work really well because they have nooks and crannies that grab the other ingredients. If you’re looking for a healthier option, whole wheat pasta adds a nice nutty flavor that pairs well with the kale, or you could try chickpea or lentil pasta for extra protein. Just make sure to cook your pasta al dente since it’ll continue to soften a bit as it sits in the salad, and nobody wants mushy pasta salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Kale: If kale isn’t your thing or you don’t have any on hand, try spinach, arugula, or even chopped romaine. Just massage tougher greens like kale with a bit of olive oil to soften them up before mixing.
• Feta: You can swap feta for goat cheese if you want something creamier, or use more parmesan for a sharper taste. Ricotta salata also works nicely here.
• Sun dried tomatoes: Fresh cherry tomatoes cut in half make a good substitute, though you’ll lose that concentrated flavor. Roasted red peppers from a jar also work well as a replacement.
• Basil: No fresh basil? Try parsley or a mix of fresh herbs like oregano and thyme. You could also use about 1 tablespoon of dried basil, but add it to the dressing so it has time to rehydrate.
• White wine vinegar: Red wine vinegar, apple cider vinegar, or fresh lemon juice all work fine here. Start with 1 ½ teaspoons and adjust to taste.
• Pasta: Any short pasta shape works – rotini, penne, fusilli, or farfalle all hold the dressing well and mix nicely with the other ingredients.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not seasoning your pasta water generously with salt – it should taste like the ocean, since this is your only chance to flavor the pasta from the inside out.

Another common error is rinsing your cooked pasta with cold water and then skipping the crucial step of tossing it with a bit of olive oil, which prevents clumping and helps the dressing stick better later on.

Don’t skip massaging the kale for the full 1-2 minutes, as this breaks down the tough fibers and makes it much more tender and enjoyable to eat – your hands should feel slightly tired when you’re done.

Finally, underdressing is a real problem since pasta absorbs liquid as it sits, so make sure to add enough dressing and taste before chilling, then check again before serving and add more if needed.

What to Serve With Kale Feta Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs really well with grilled chicken, salmon, or shrimp if you want to add some protein. It’s also a great side dish for summer cookouts alongside burgers, hot dogs, or grilled vegetables. Since the salad has Mediterranean flavors from the feta and sun-dried tomatoes, it goes nicely with other Greek-inspired dishes like lamb kebabs or chicken souvlaki. For a lighter meal, just serve it with some warm pita bread and hummus on the side.

Storage Instructions

Store: This pasta salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 4 days. You might need to give it a quick stir and add a drizzle of olive oil before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: This is a great make-ahead dish for meal prep or parties. You can prepare it up to a day in advance, and it’ll taste even better the next day. Just hold off on adding the feta until right before serving if you want it to stay nice and crumbly.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 15 minutes before serving. Give it a good toss and taste it to see if it needs a splash more vinegar or olive oil to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 75-85 g

Ingredients

For the salad:

• 1.5 cups pasta (I always use Barilla rotini for the best texture)
• 3 cups kale (stems removed and sliced into 1/2-inch ribbons)
• 1/2 cup sun dried tomatoes (finely chopped into 1/4-inch pieces)
• 1/3 cup parmesan
• 1/3 cup feta

For the dressing:

• 1/2 cup basil (packed tightly to ensure a vibrant green color)
• 1/4 cup olive oil (I prefer California Olive Ranch for its smooth finish)
• 2.5 tsp white wine vinegar
• 3 garlic cloves
• 1/2 tsp salt
• black pepper
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes

Step 1: Prepare the Mise en Place and Massage the Kale

• 3 cups kale
• 1/2 cup sun dried tomatoes
• 1/2 cup basil
• 3 garlic cloves
• 1 tablespoon olive oil

While you start boiling water for the pasta, remove the kale stems and slice the leaves into 1/2-inch ribbons.

Finely chop the sun-dried tomatoes into 1/4-inch pieces, mince the garlic cloves, and pack the basil tightly to measure accurately.

Once prepped, place the sliced kale in a large bowl and drizzle with 1 tablespoon of the olive oil.

Massage the kale vigorously with your hands for 1-2 minutes until it becomes tender and darkens slightly—this breaks down the fibers and makes it much more pleasant to eat in a cold salad.

Step 2: Cook the Pasta

• 1.5 cups pasta

Boil salted water in a pot and cook the pasta according to package directions until al dente.

Drain well in a colander and set aside to cool slightly.

I find that letting the pasta cool for a few minutes before mixing prevents the cheeses from getting too oily and clumpy.

Step 3: Blend the Dressing

• 3 garlic cloves
• 1/2 cup basil
• 2.5 tsp white wine vinegar
• 1 tbsp fresh lemon juice
• 3 tablespoons olive oil
• 1/2 tsp salt
• black pepper
• 1/4 tsp red pepper flakes

While the pasta cooks, combine the garlic, basil, white wine vinegar, lemon juice, remaining 3 tablespoons of olive oil, salt, pepper, and red pepper flakes in a food processor.

Pulse until the basil and garlic are finely incorporated and you have a vibrant green dressing with a pourable consistency.

Taste and adjust seasoning as needed—the dressing should be balanced between bright acidity and herbaceous flavor.

Step 4: Assemble the Pasta Salad

• massaged kale from Step 1
• cooked pasta from Step 2
• sun-dried tomatoes from Step 1
• 1/3 cup parmesan
• 1/3 cup feta
• dressing from Step 3

In the same large bowl with the massaged kale, add the cooled pasta, sun-dried tomatoes, parmesan, and feta.

Pour the dressing from Step 3 over everything and toss thoroughly until all components are evenly coated and distributed.

Make sure to scrape the bottom of the bowl to incorporate any dressing that settles.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour before serving.

This allows the flavors to meld together and the kale to become even more tender.

The pasta salad actually tastes better the next day, so don’t hesitate to make it ahead for gatherings.

Classic Kale Feta Pasta Salad

Delicious Classic Kale Feta Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Calories: 950

Ingredients Method

Ingredients

  

For the salad::

• 1.5 cups pasta (I always use Barilla rotini for the best texture)
• 3 cups kale (stems removed and sliced into 1/2-inch ribbons)
• 1/2 cup sun dried tomatoes (finely chopped into 1/4-inch pieces)
• 1/3 cup parmesan
• 1/3 cup feta

For the dressing::

• 1/2 cup basil (packed tightly to ensure a vibrant green color)
• 1/4 cup olive oil (I prefer California Olive Ranch for its smooth finish)
• 2.5 tsp white wine vinegar
• 3 garlic cloves
• 1/2 tsp salt
• black pepper
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes

Method

 

1. While you start boiling water for the pasta, remove the kale stems and slice the leaves into 1/2-inch ribbons. Finely chop the sun-dried tomatoes into 1/4-inch pieces, mince the garlic cloves, and pack the basil tightly to measure accurately. Once prepped, place the sliced kale in a large bowl and drizzle with 1 tablespoon of the olive oil. Massage the kale vigorously with your hands for 1-2 minutes until it becomes tender and darkens slightly—this breaks down the fibers and makes it much more pleasant to eat in a cold salad.
2. Boil salted water in a pot and cook the pasta according to package directions until al dente. Drain well in a colander and set aside to cool slightly. I find that letting the pasta cool for a few minutes before mixing prevents the cheeses from getting too oily and clumpy.
3. While the pasta cooks, combine the garlic, basil, white wine vinegar, lemon juice, remaining 3 tablespoons of olive oil, salt, pepper, and red pepper flakes in a food processor. Pulse until the basil and garlic are finely incorporated and you have a vibrant green dressing with a pourable consistency. Taste and adjust seasoning as needed—the dressing should be balanced between bright acidity and herbaceous flavor.
4. In the same large bowl with the massaged kale, add the cooled pasta, sun-dried tomatoes, parmesan, and feta. Pour the dressing from Step 3 over everything and toss thoroughly until all components are evenly coated and distributed. Make sure to scrape the bottom of the bowl to incorporate any dressing that settles.
5. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the kale to become even more tender. The pasta salad actually tastes better the next day, so don't hesitate to make it ahead for gatherings.