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5 from 1 vote

Pasta Salad with Kale Pesto

This filling and delicious Pasta Salad with Kale Pesto is truly one of the best pasta salads. So refreshing and addictive, you'll keep making it all summer long!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Italian
Keyword: Pasta Salad with Kale Pesto
Servings: 4 servings
Calories: 1359kcal
Author: Tania Sheff


For Kale Pesto

  • 2 packed cups pre-cut chopped kale (thick ribs removed)
  • 10 fillets of canned or jarred anchovies in olive oil
  • 1 small garlic clove
  • 5 tbsp extra virgin olive oil
  • 3 oz mascarpone cheese (about 6 tbsp)
  • 1 tbsp chopped cashew nuts

For the salad

  • 4 cups cooked orecchiette pasta
  • 3 cups cherry tomatoes, cut in half
  • 3 cups mozzarella pearls, cut in half
  • 1/2 cup Kale Pesto


Kale Pesto

  • Steam the kale for 5 minutes. Drain, and let in cool slightly.
  • Place the kale, anchovies, garlic, olive oil, cashews, and mascarpone in a blender, Nutribullet, or food processor. Process until smooth and creamy. You may need to add a little water to achieve the right consistency.


  • Place all of the ingredients into a large mixing bowl and stir well.




Calories: 1359kcal | Carbohydrates: 42g | Protein: 64g | Fat: 104g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 45g | Cholesterol: 148mg | Sodium: 1336mg | Potassium: 686mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2550IU | Vitamin C: 23.9mg | Calcium: 1670mg | Iron: 4.3mg