Quick Mediterranean Kale Pasta Salad

If you’ve ever grabbed that amazing Mediterranean Kale Pasta Salad from Sam’s Club and wished you could make it at home, I’ve got you covered! I’ve been perfecting this copycat recipe, and it turns out the secret is really good sun-dried tomatoes and plenty of tangy feta cheese. Trust me, once you try this homemade version, you’ll never go back to store-bought.

Estimated Nutrition

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

• Calories: 1100-1250
• Protein: 30-38 g
• Fat: 65-75 g
• Carbohydrates: 90-110 g

Ingredients

For the salad:

• 3 cups rotini pasta
• 3 cups kale (stems removed and chopped into 1/2-inch ribbons)
• 1/2 cup feta cheese crumbles
• 1/3 cup grated parmesan cheese
• 1/3 cup sun-dried tomatoes (chopped into 1/4-inch bits)

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp basil pesto
• 3 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp garlic (freshly minced)
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• salt, to taste
• black pepper, to taste

Step 1: Prepare the Kale and Cook the Pasta

• 3 cups kale
• 1 tablespoon of the extra virgin olive oil
• 3 cups rotini pasta

Remove the tough stems from the kale and chop the leaves into 1/2-inch ribbons.

Place the kale in a large bowl and drizzle with 1 tablespoon of the olive oil, then massage it gently with your hands for 1-2 minutes until it becomes slightly tender and darker in color—this breaks down the fibers and makes it more pleasant to eat raw.

While the kale softens, cook the rotini pasta according to package directions in salted boiling water.

Drain the pasta thoroughly and set aside to cool slightly.

Step 2: Build the Dressing

• 3 tablespoons extra virgin olive oil
• 2 tbsp basil pesto
• 3 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp garlic
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• salt, to taste
• black pepper, to taste

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, basil pesto, white balsamic vinegar, fresh lemon juice, minced garlic, Italian seasoning, and red pepper flakes.

Whisk until well combined and emulsified.

I like to add a pinch of salt and black pepper to the dressing itself rather than just the final salad—it distributes the seasoning more evenly throughout the dish.

Step 3: Assemble and Dress the Salad

• massaged kale from Step 1
• cooked rotini pasta from Step 1
• 1/2 cup feta cheese crumbles
• 1/3 cup grated parmesan cheese
• 1/3 cup sun-dried tomatoes
• dressing mixture from Step 2

In a large bowl, combine the massaged kale from Step 1, cooled pasta from Step 1, feta cheese crumbles, grated Parmesan cheese, and chopped sun-dried tomatoes.

Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are well coated and evenly distributed.

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

Step 4: Rest and Serve

Cover the salad and refrigerate for at least 30 minutes before serving.

This resting period allows the flavors to meld together and the kale to continue softening slightly while absorbing the dressing.

I find the salad actually tastes better the next day, so don't hesitate to make it ahead—the flavors continue to develop and the texture becomes even more cohesive.

Quick Mediterranean Kale Pasta Salad

Delicious Quick Mediterranean Kale Pasta Salad recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the salad

• 3 cups rotini pasta
• 3 cups kale (stems removed and chopped into 1/2-inch ribbons)
• 1/2 cup feta cheese crumbles
• 1/3 cup grated parmesan cheese
• 1/3 cup sun-dried tomatoes (chopped into 1/4-inch bits)

For the dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp basil pesto
• 3 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp garlic (freshly minced)
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• salt, to taste
• black pepper, to taste

Method

 

1. Remove the tough stems from the kale and chop the leaves into 1/2-inch ribbons. Place the kale in a large bowl and drizzle with 1 tablespoon of the olive oil, then massage it gently with your hands for 1-2 minutes until it becomes slightly tender and darker in color—this breaks down the fibers and makes it more pleasant to eat raw. While the kale softens, cook the rotini pasta according to package directions in salted boiling water. Drain the pasta thoroughly and set aside to cool slightly.
2. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, basil pesto, white balsamic vinegar, fresh lemon juice, minced garlic, Italian seasoning, and red pepper flakes. Whisk until well combined and emulsified. I like to add a pinch of salt and black pepper to the dressing itself rather than just the final salad—it distributes the seasoning more evenly throughout the dish.
3. In a large bowl, combine the massaged kale from Step 1, cooled pasta from Step 1, feta cheese crumbles, grated Parmesan cheese, and chopped sun-dried tomatoes. Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are well coated and evenly distributed. Make sure to scrape the bottom of the bowl to incorporate any dressing that settles.
4. Cover the salad and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld together and the kale to continue softening slightly while absorbing the dressing. I find the salad actually tastes better the next day, so don't hesitate to make it ahead—the flavors continue to develop and the texture becomes even more cohesive.