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Kale pasta salad, an easy weeknight feast for your eyes as well as your tastebuds | Mother Would KNow

Weeknight Kale Pasta Salad

A simple and colorful salad loaded with vegetables (featuring kale) and with just enough pasta.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 1 bunch raw kale massaged with 1/2 of a lemon and ripped or cut into small pieces.
  • 1-2 carrots cut into small julienned strips or matchsticks
  • 1 red pepper also cut into small julienned strips or matchsticks
  • 10 pitted kalamata olives halved or quartered
  • 2 cups cooked small shaped pasta
  • 3 tablespoons olive oil
  • 1-2 tablespoons white balsamic vinegar or fresh lemon juice
  • 1/2 -1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper to taste


  1. Mix the kale pieces, carrots, red pepper, and the halves or quartered olives together.
  2. Add the pasta and toss the ingredients together.
  3. Mix together the oil, vinegar or lemon, oregano, salt and pepper.
  4. Toss about half of the dressing over the salad, mix, and taste. Add more dressing if desired.

Recipe Notes

I cut up my kale (after massaging it) by rolling the massaged leaves into cigar shapes and cutting them horizontally into thin linguini-like pieces. If any of the pieces is too long, I just rip or cut it in half or thirds. Ripping the leaves into small pieces works too.
I like to make my dressing by shaking the ingredients up in a small jar with a tight-fitting lid. Alternatively, put the ingredients into small bowl or cup and combine them by stirring vigorously with a fork or whisk.