Quick Vegan Kale Pasta Salad

Pasta salad gets a bad reputation from those sad, mayo-heavy bowls that sit out too long at picnics. But when you skip the mayo and load it up with fresh greens and a homemade pesto? That’s when pasta salad becomes something you actually want to eat.

This version starts with a kale and basil pesto that’s packed with flavor from garlic, sunflower seeds, and nutritional yeast. Then I toss in chickpeas for protein, plant-based feta for creaminess, and sun-dried tomatoes because they make everything better. It’s filling enough to work as a main dish but still feels light and fresh.

The best part? You can make this ahead and it actually gets better as it sits in the fridge. The pasta soaks up all that pesto goodness, and you’ve got lunch ready for the next few days. No sad desk salad for you.

What Kind of Kale Should I Use?

For this pasta salad, lacinato kale (also called dinosaur kale or Tuscan kale) is your best bet because it has a softer texture and milder flavor than curly kale. That said, curly kale will absolutely work if that’s what you have on hand – just make sure to massage it with a bit of olive oil first to break down the tougher leaves. Whichever type you choose, remove the thick center stems before using since they can be pretty chewy and fibrous. If you’re not a huge kale fan, you can even swap in half kale and half spinach to mellow out the flavor while still getting those leafy greens in there.

Options for Substitutions

This pasta salad is super adaptable, so feel free to swap things around based on what you have:

• Lacinato kale: Any type of kale works here – curly kale or red kale are both great options. You can also use spinach or Swiss chard if you prefer something milder. Just make sure to remove any tough stems before using.
• Sunflower seeds: Pine nuts, walnuts, or pepitas (pumpkin seeds) all work well in place of sunflower seeds. Toast them lightly for extra flavor.
• Avocado oil: Olive oil is a perfect substitute and actually more traditional for this type of salad. You can also use a neutral oil like grapeseed if that’s what you have on hand.
• Vegan feta: If you can’t find vegan feta, crumbled firm tofu marinated in lemon juice and salt makes a decent replacement. You could also use cubed avocado for creaminess, though it won’t have that tangy feta flavor.
• Arugula: Swap with baby spinach, mixed greens, or even more kale if needed.
• Chickpeas: White beans, edamame, or cooked lentils work nicely here. You could also use roasted chickpeas for added crunch.
• Basil: Fresh parsley or a mix of parsley and mint can replace basil, though the flavor profile will change slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents the noodles from turning mushy and clumping together.

Another common error is adding the kale pesto while the pasta is still warm – this can wilt the arugula and make everything look sad and limp, so make sure your pasta is completely cooled before mixing.

Don’t skip massaging your kale before blending it into the pesto, as this breaks down the tough fibers and makes the sauce smoother and less bitter.

Finally, pasta salad tends to dry out as it sits because the noodles absorb the dressing, so reserve a few tablespoons of the kale pesto to stir in right before serving to freshen everything up.

What to Serve With Kale Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside grilled vegetables like zucchini, bell peppers, or eggplant for a complete summer meal. It’s also great as a side dish at cookouts next to veggie burgers or grilled portobello mushrooms. If you’re looking for something lighter to round out the meal, a simple cucumber and tomato salad with a lemon vinaigrette complements the flavors really nicely. For gatherings, I’ll often pair this with some warm pita bread and hummus so everyone can snack while the main dishes are being served.

Storage Instructions

Store: This pasta salad actually gets better after sitting for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the fridge for up to 4 days. You might want to hold off on adding the arugula until right before serving so it doesn’t wilt too much.

Make Ahead: I love prepping this the night before a potluck or picnic. The flavors really meld together nicely overnight. Just give it a good stir before serving and add a squeeze of fresh lemon juice to brighten it back up.

Serve: This salad is great served cold or at room temperature. If you’re taking it somewhere, just pull it out of the fridge about 30 minutes before serving. Sometimes the dressing soaks into the pasta as it sits, so feel free to drizzle a bit more oil or lemon juice over the top if needed.

Estimated Nutrition

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

• Calories: 1850-2100
• Protein: 48-55 g
• Fat: 80-95 g
• Carbohydrates: 220-240 g

Ingredients

For the pesto sauce:

• 4 cups kale (stems removed and leaves torn into pieces)
• 1 cup fresh basil
• 3 garlic cloves (freshly minced)
• 1/2 cup sunflower seeds
• 1 lemon (juiced and zested)
• 2 tablespoons nutritional yeast
• 1/2 cup avocado oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

For the salad:

• 1 lb pasta (protein-based or whole grain)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 large shallot (thinly sliced)
• 6 oz plant-based feta crumbles
• 2 handfuls baby arugula
• 15 oz chickpeas (rinsed and drained)
• 1/4 teaspoon red pepper flakes

Step 1: Prepare Mise en Place and Toast the Seeds

• 4 cups kale
• 1 cup fresh basil
• 3 garlic cloves, minced
• 1/2 cup sunflower seeds
• 1 lemon, juiced and zested
• 1 large shallot, thinly sliced
• 1/2 cup sun-dried tomatoes, chopped

Remove kale stems and tear leaves into bite-sized pieces, then roughly chop the fresh basil.

Mince the garlic, juice and zest the lemon, thinly slice the shallot, and chop the sun-dried tomatoes.

Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their nutty flavor and adds depth to the pesto.

Step 2: Bring Pasta Water to a Boil

• Water
• Sea salt

Fill a large pot with salted water and bring it to a rolling boil.

This head start means your pasta will cook while you prepare the pesto in the next step, saving time overall.

Step 3: Create the Kale-Basil Pesto

• torn kale from Step 1
• chopped basil from Step 1
• minced garlic from Step 1
• toasted sunflower seeds from Step 1
• lemon juice and zest from Step 1
• 2 tablespoons nutritional yeast
• 1/2 cup avocado oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon red pepper flakes

Add the kale, basil, minced garlic, toasted sunflower seeds from Step 1, lemon juice, zest, nutritional yeast, sea salt, and red pepper flakes to a food processor.

Pulse until roughly combined, then slowly drizzle in the avocado oil while blending until you reach a chunky pesto consistency—I prefer a slightly textured sauce rather than completely smooth, as it has better mouthfeel and looks more appealing.

Don’t over-blend or the heat will cause the basil to brown.

Step 4: Cook the Pasta

• 1 lb pasta

Once the water reaches a boil, add the pasta and cook according to package directions, typically 8-10 minutes, until al dente.

Drain in a colander and rinse briefly with cool water to stop the cooking and remove excess starch—this helps the pasta maintain its texture and prevents it from becoming gummy when mixed with the pesto.

Step 5: Assemble the Pasta Salad

• cooked pasta from Step 4
• kale-basil pesto from Step 3
• sliced shallot from Step 1
• chopped sun-dried tomatoes from Step 1
• 15 oz chickpeas, rinsed and drained
• 6 oz plant-based feta crumbles
• 2 handfuls baby arugula

Transfer the cooked pasta to a large mixing bowl and pour the kale-basil pesto from Step 3 over it, tossing well to coat evenly.

Add the sliced shallot, chopped sun-dried tomatoes, rinsed chickpeas, plant-based feta crumbles, and baby arugula.

Toss gently to combine, being careful not to crush the arugula or crumbles.

Taste and adjust seasoning if needed.

Step 6: Finish and Serve

• Lemon wedges for serving

Transfer the pasta salad to a serving platter or individual bowls.

Serve at room temperature or chilled, with fresh lemon wedges on the side for guests to squeeze over their portions if desired.

Quick Vegan Kale Pasta Salad

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings 6 servings

Calories 1975 kcal

Ingredients

  

For the pesto sauce

• 4 cups kale (stems removed and leaves torn into pieces)
• 1 cup fresh basil
• 3 garlic cloves (freshly minced)
• 1/2 cup sunflower seeds
• 1 lemon (juiced and zested)
• 2 tablespoons nutritional yeast
• 1/2 cup avocado oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

For the salad

• 1 lb pasta (protein-based or whole grain)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 large shallot (thinly sliced)
• 6 oz plant-based feta crumbles
• 2 handfuls baby arugula
• 15 oz chickpeas (rinsed and drained)
• 1/4 teaspoon red pepper flakes

Instructions

 

• Remove kale stems and tear leaves into bite-sized pieces, then roughly chop the fresh basil. Mince the garlic, juice and zest the lemon, thinly slice the shallot, and chop the sun-dried tomatoes. Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their nutty flavor and adds depth to the pesto.
• Fill a large pot with salted water and bring it to a rolling boil. This head start means your pasta will cook while you prepare the pesto in the next step, saving time overall.
• Add the kale, basil, minced garlic, toasted sunflower seeds from Step 1, lemon juice, zest, nutritional yeast, sea salt, and red pepper flakes to a food processor. Pulse until roughly combined, then slowly drizzle in the avocado oil while blending until you reach a chunky pesto consistency—I prefer a slightly textured sauce rather than completely smooth, as it has better mouthfeel and looks more appealing. Don't over-blend or the heat will cause the basil to brown.
• Once the water reaches a boil, add the pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain in a colander and rinse briefly with cool water to stop the cooking and remove excess starch—this helps the pasta maintain its texture and prevents it from becoming gummy when mixed with the pesto.
• Transfer the cooked pasta to a large mixing bowl and pour the kale-basil pesto from Step 3 over it, tossing well to coat evenly. Add the sliced shallot, chopped sun-dried tomatoes, rinsed chickpeas, plant-based feta crumbles, and baby arugula. Toss gently to combine, being careful not to crush the arugula or crumbles. Taste and adjust seasoning if needed.
• Transfer the pasta salad to a serving platter or individual bowls. Serve at room temperature or chilled, with fresh lemon wedges on the side for guests to squeeze over their portions if desired.