Tortellini Kale Pesto Pasta Salad

Tortellini Kale Pesto Pasta Salad is a favorite Kale Pesto Pasta Salad recipe served warm or cold. Great for Easter, Memorial Day, 4th of July and Labor Day picnics.

It's the height of summer, and our garden is finally producing some goodies. My kale was finally at pickable size, so Colt and I made this Tortellini Kale Pesto Pasta Salad Sunday night as an easy cold dinner, but it's delicious served warm also. The heat here the last few weeks has been brutal, so anything to avoid turning the oven on is a plus.

Tortellini Kale Pesto Pasta Salad is based off of our favorite Tortellini Pesto Salad with a few modifications to the pesto for the kale. Both are a summer must in our house, and no one will even notice all the kale they are consuming. The kids were licking pesto off their plates! 

You probably didn't believe me when I told you've how much Pasta Salad I have been making in the recipe for Creamy Parmesan Veggie Pasta Salad, but I've definitely been on a roll. Colt and I even made a variation of this Asian Noodle Vegetable Salad with Chili Scallion Oil to take on a picnic to celebrate our birthday with Colts family last Saturday. It's another summer must make! I omitted the chicken, used Maifun Rice Noodles, and broccoli slaw. I highly suggest that too, if you're looking to switch up your pasta salad game. 

The best part is they all taste even better the next, so they can be made ahead, or packed in a lunch! 

Are you ready to make Kale Pesto Pasta Salad? I already told Colt to pick up some more refrigerated Tortellini to make this again! 

First off you'll need 2 cups Kale. I have purple and curly growing in our yard, but either will do. 

Make sure to trim off any excessive stem since it has a tendency to be tougher than the leaves.

In a food processor or blender pulse: 

• 2 cups Chopped Kale
• 1/3 cup Nuts like walnuts, pecans, almonds, or pine nuts
• 2 cloves Garlic
• 1 teaspoon Lemon Zest

Until fine.

Add: 

• 1 cup Fresh Basil
• 1/2 Grated Parmesan Cheese
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt

You can also add the 2 anchovy fillets pictured below at this step, and pulse, until well combined.

Slowly drizzle in 2/3 cup Extra Virgin Olive Oil, and blend until smooth.

After tasting the Kale Pesto I decided to add anchovies for the salty depth of flavor.  If you don't have any or really can't stand the taste they can be omitted, but I find they really help enhance the flavor.

Cook 20 ounces Fresh Tortellini according to the package directions, rinse under cold water until cold, for cold pasta salad. 

Drain well, add: 

• Kale Pesto
• 1/3 cup Sun-dried Tomatoes Packed In Oil Chopped
• 1/2 cup Grated Parmesan Cheese

Refrigerate until cold, or serve right away.

This friends is what summer is all about...

Cold Tortellini Kale Pesto Pasta Salad on a hot day, paired with an icy cold salad. Make sure to grab the easy printable recipe below.

We also love these other Pasta Salad Recipes:

• Tortellini Pesto Pasta Salad
• Mediterranean Couscous Pasta Salad
• Mediterranean Pasta Salad
• Creamy Parmesan Veggie Pasta Salad
• Italian Antipasto Pasta Salad 

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American

Yield: 6

Author: Serena Bakes Simply From Scratch

Tortellini Kale Pesto Salad

Tortellini Kale Pesto Pasta Salad is a favorite pasta salad served warm or cold from Serena Bakes Simply From Scratch.

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

Kale Pesto

• 2 cups Chopped Kale, Stems Removed
• 1/3 cup Nuts (Pecans, Walnuts, Almonds, or Pine nuts )
• 2 cloves Garlic
• 1 teaspoon Lemon Zest
• 1 cup Fresh Basil
• 1/2 cup Parmesan Cheese, Grated
• 2 whole Anchovy Fillets (optional)
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 2/3 cup Extra Virgin Olive Oil

Assemble Tortellini Kale Pesto Pasta Salad

• 20 ounces Fresh Tortellini
• 1/3 cup Sun-dried Tomatoes Packed In Oil, Chopped
• 1/2 cup Parmesan Cheese, Grated

instructions:

How to cook Tortellini Kale Pesto Salad

Kale Pesto

1. In a food processor or blender add kale, nuts, garlic, and lemon zest. Pulse until fine.
2. Add basil, parmesan cheese, anchovies, lemon juice, and salt. Pulse until fine.
3. Slow pour in olive oil while blending, until smooth.

Assemble Tortellini Kale Pesto Pasta Salad

1. Cook tortellini according to package instructions.
2. Drain and rinse under cold water, for cold pasta salad.
3. Stir together tortellini, kale pesto, sun-dried tomatoes, and remaining cheese together.
4. Serve room temperature, or refrigerate until cold

Calories
432.99

Fat (grams)
18.25

Sat. Fat (grams)
6.99

Carbs (grams)
53.70

Fiber (grams)
4.16

Net carbs
49.54

Sugar (grams)
1.83

Protein (grams)
20.83

Sodium (milligrams)
1067.42

Cholesterol (grams)
55.17

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2017/07/tortellini-kale-pesto-pasta-salad.html

©2017 Serena Bakes Simply From Scratch

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