I probably wouldn’t survive the summer if it weren’t for big cold “meal salads” like this Kale Pasta Salad. It has tender kale, pasta, chickpeas, juicy tomatoes, red onion, Parmesan, and a creamy balsamic vinaigrette for tons of tangy, savory flavor and texture. The chickpeas, half pound of pasta, and pantry dressing ingredients keep it budget-friendly, but it still feels filling enough for lunch, meal prep, potlucks, or cookouts. Oh, and it holds up REALLY well in the fridge because the kale actually gets more tender after sitting in the dressing. So yeah, it pretty much wins the “perfect summer meal” prize for me. 😊
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“I made this for a ladies night and it was a huge hit! I even had to make a second batch halfway through the night cause we ran out. The dressing is awesome, I used an immersion blender to bring it together. Massaging the kale made it perfect. It was my first time using that technique. Great recipe! It will now be in my rotation.”
TH
Why Kale Works So Well in Pasta Salad
I combined a few of my favorite things for this kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender. Then I added pasta to make it filling, chickpeas for budget-friendly bulk, grape tomatoes for juicy freshness, red onion for a savory bite, and a little Parmesan for salty, nutty umami (savory) flavor. This one is hitting all the bases!
I’ll always love a good classic pasta salad, but what I like about kale in this one is how well it holds up in the fridge. The leaves are sturdy enough to sit in the dressing without wilting into a sad little pile, and they actually get a little more tender as they soak up the flavor. The pasta will also keep absorbing dressing as it sits, so I like to save a little extra to stir in before serving. And if you’ve got half a can of beans, a handful of veggies, or some extra protein hanging out in the fridge, this kale pasta salad is easy to bulk up without overthinking it!
Recipe Success Tips
- Massage the kale until it softens. This step really does make a big difference! I add about one-third of the dressing to the chopped kale and use my hands to rub it into the leaves for 3-5 minutes. The kale should look darker, glossier, softer, and reduced in volume. This is what takes it from tough and chewy to tender and pasta salad-ready.
- Let the pasta cool before tossing. I like to cook the pasta until tender, then drain it and let it cool before adding it to the salad. Hot pasta can wilt the kale too much, soften the tomatoes, and make the Parmesan a little clumpy. If you rinse the pasta with cool water to speed things up, make sure to drain it really well so extra water doesn’t thin out the creamy balsamic dressing.
- Use a short pasta shape. Penne works great here, but rotini, bowtie, cavatappi, or farfalle are also good options. I try to stick with short shapes because they’re easy to scoop up with the kale, chickpeas, tomatoes, and red onion. Very large pasta shapes can make the salad feel a little clunky, in my experience.
BIG Kale Pasta Salad
Cost $7.88 recipe / $1.31 serving
Ingredients
Creamy Balsamic Vinaigrette
- ⅓ cup olive oil ($0.85)
- 3 Tbsp balsamic vinegar ($0.42)
- 2 Tbsp mayonnaise ($0.15)
- ½ Tbsp Dijon mustard ($0.09)
- 1 garlic clove (minced, $0.08)
- ½ tsp dried basil ($0.05)
- ¼ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
Salad
- 8 oz. penne pasta (uncooked, $0.67)
- 8 oz. chopped kale ($1.50*)
- 1 pint grape tomatoes ($2.00)
- ½ red onion ($0.22)
- 15 oz. can chickpeas (drained and rinsed, $1.09**)
- ½ cup Parmesan cheese (grated, $0.72)
Instructions
- Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
- Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
- Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
- Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
- Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
- Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make A BIG Kale Pasta Salad Step-by-Step Photos
Make the creamy balsamic dressing: Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper until smooth and creamy. The mayo and Dijon help the dressing come together so it coats the kale and pasta instead of sliding right off. Set the dressing aside while you prep the rest of the salad.
Cook and cool the pasta: Bring a pot of water to a boil, then add ½ lb. of pasta. I used penne, but any short pasta shape will work. Cook until tender, then drain the pasta in a colander and let it cool. You don’t want hot, steamy pasta going into the salad because it can soften the tomatoes and make the Parmesan clump a little.
Prep the kale: Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.
Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.
Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.
Prep the other salad ingredients: Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it for 10-15 minutes in ice water to take the sharp edge off.
Meanwhile, slice one pint of grape tomatoes in half.
Assemble the salad: Add the cooled pasta, tomatoes, red onion, chickpeas, and ½ cup grated Parmesan to the bowl with the massaged kale. Pour the remaining dressing over top, then stir until everything is evenly coated.
Season and serve: Taste the salad and add a little extra salt or pepper if needed.
Enjoy the salad immediately or refrigerate for later!
What Else Can I Add?
As with most salads, this easy kale pasta salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:
- Shredded chicken: Leftover pulled chicken, rotisserie chicken, or diced baked chicken breast would all make this salad more filling. Let the chicken cool first before stirring it in.
- Feta: For a saltier, tangier bite, crumbled feta is a great swap for Parmesan. I’d add it at the end so it keeps its texture and doesn’t disappear into the dressing.
- Pickled red onions: These are perfect if you want the onion flavor to be a little sweeter and brighter (swap them for the fresh onions). Add them right before serving so they keep their snap.
- Crispy chickpeas: A handful of crispy chickpeas gives the salad a little crunch alongside the tender kale and pasta. I’d swap them for the cooked chickpeas above, and sprinkle them over top before serving so they stay crisp.
- Olives: I love the briny, savory bite sliced olives add here! Slice them to make them go further, or keep them whole (pitt removed) if preferred.
- Shredded carrot: This is an easy way to add color, crunch, and a tiny bit of sweetness. Stir it right in with the kale and pasta.
- Sun-dried tomatoes: These bring a sweet, tangy, concentrated tomato flavor that plays really nicely with the balsamic dressing. Chop them small, and if they’re packed in oil, give them a quick drain first (…you could actually swap some of the olive oil in the dressing for the sundried tomato oil!)
- Avocado: Diced avocado is so good here for extra creaminess. Add it right before serving so it stays fresh and doesn’t go brown.
- Mozzarella: Cubed, shredded, or mozzarella pearls have a mild, creamy flavor that won’t compete with the dressing. Add it once the pasta has cooled so it keeps its shape.
- Cured meat: Salami or pepperoni will add a salty bite. I would dice or slice it thin so it blends into the salad instead of taking over.
Serving Suggestions
This kale pasta salad is BIG and makes 6 filling portions, about 2 cups each, so it works great as a meal prep lunch all on its own. If you’re serving it as a side salad, I’d plan on about 1 cup per person and pair it with a simple protein like grilled chicken or air fryer salmon. Both keep the plate feeling filling without competing with the other flavors in the salad. I also like adding something crunchy on the side, like toasted bread or pita chips, or a scoop of white bean hummus for a little extra creaminess and protein.
Storage Instructions
This fresh kale pasta salad will stay good in the fridge for about 3-4 days. Kale holds up beautifully to dressing, and pasta salads in general also hold up very well! Stir to redistribute the dressing before serving again.
Meal Prep
If you plan to meal prep this salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out, as the pasta will soak up some of the dressing).
Love Kale? Try These Salads Too!
- My Kale White Bean and Pesto Salad is a 20-minute cold salad with cannellini beans, chicken, tomatoes, pesto, and a bright squeeze of lemon.
- Kale and Salmon Caesar Salad turns budget-friendly canned salmon into a fast, filling meal with pasta, Parmesan, and creamy Caesar dressing!
- This Kale and Chicken Salad is loaded with juicy chicken, celery, almonds, golden raisins, and a tangy-sweet honey Dijon dressing.
Absolutely delicious. I just realized I left the parm out and I didn’t even notice. Absolutely will make again.
Had this salad with shredded rotisserie chicken and it was excellent!! For just two people, this is a VERY generous portion, but I think this will hold up nicely in the fridge for a day or so, so that takes care of lunch! xoxo
This salad is DIVINE! Paired with pan fried salmon… absolutely delicious. Perfect lunch pick me up! We swapped chickpeas for white beans and upped the kale.
SO GOOD and so easy to adapt with whatever you have hanging out in your fridge that needs to get used up.
I made this for a ladies night and it was a huge hit! I even had to make a second batch halfway through the night cause we ran out. The dressing is awesome, I used an immersion blender to bring it together. Massaging the kale made it perfect. It was my first time using that technique. Great recipe! It will now be in my rotation.
Thank you!
I’m in love with this pasta salad recipe! I did do a few changes to suit my taste but I highly recommend this dish!
So good!! Dressing is delicious. I copied another commenter’s method and let my kale sit in the dressing while I chopped veggies and cooked the pasta. The end result was 10/10.
Another Budget Bytes keeper! We had this tonight with rosemary bread from the Lidl bakery. I used baby kale, so instead of massaging it, I just dressed it and let it sit while I cooked the pasta, prepped the other veg, and made soft-boiled eggs (also using the BB method, of course!) so the dressing wilted the baby kale just slightly. Delicious!!
This was pretty good. The highlight was the vinaigrette. I’ve actually prepared a small bottle of it for other meals. The salad its self was fine, but didn’t really cohesively come together. I think one or two more salad ingredients could help, maybe cucumbers or olives? Also, I think a bowtie pasta would make the textures a little more even. We had hard time getting all the ingredients into a single bite. This recipe has definitely inspired me to start adding pasta to salads and experimenting with this formula for weekly meal prep. In the end, it was a good lunch for my partner and me, and I’m looking forward to enjoying more of this dressing!
My dressing was still super dark brown, not light like yours. Wondering if I did something wrong??
It’s hard to say as I wasn’t there for the cook, but my guess is the measurements were off or you left out an ingredient. Did you add the mayo? XOXO -Monti
Delicious! Added some chicken breast for more protein
This is so delicious! I had to make 2 batches in one week because my husband loved it as much. He usually hates kale, so that’s saying something!
Might be my favorite BB recipe yet!
Made this two days ago and just finished the leftovers. I love that it’s a salad that holds up over a couple of days. I dropped out the chickpeas (they contain a chemical I’m supposed to avoid) and added grilled chicken, and it was delicious! I’m thinking I’ll add smoked sausage coins next time since that’s pretty easy to cook without fully heating the kitchen. Thanks for the recipe!
This one is a keeper! Great dressing, holds up well, easy to add new stuff to to mix it up a little. Very welcome with all this awful heat, thank you!