Don’t let the kale in this homemade pasta salad scare you off. Its subtle, earthy flavor blends seamlessly into the salad while adding a pop of vibrant green color and a nutritional boost, which, in this simple salad, transforms the often-overlooked and disliked leafy green into a surprisingly delicious star ingredient. This vibrant and flavorful side dish features perfectly cooked spiral pasta tossed in a zesty Italian herb dressing, along with the addition of nutty parmesan cheese and the intense sweet flavor of sun-dried tomatoes. It’s a guaranteed healthy crowd-pleaser, perfect for potlucks, picnics, or even as a weeknight meal.

My ever-growing love affair with sun-dried tomatoes and kale continues with this quick and flavorful Italian-seasoned pasta salad. Earlier this year, I used finely chopped sun-dried tomatoes to make a Sun-Dried Tomato Dip with Italian Seasoning, and then I used finely chopped fresh kale to make a Chopped Kale Creamy Ranch Potato Salad. With this recipe, I’m combining those same two ingredients to make a quick and colorful pasta salad that’s healthier than a traditional mayonnaise-based pasta salad. Cause let’s just be real y’all, summer is only a few months away, and cute little dress season is fast approaching. Now, will this pasta salad help me lose the (cough, cough, cough) number of pounds I gained over the winter and help me fit into all of those cute little dresses? Probably not. But it’s a start. And in the case of this pasta salad, it’s important to remember that while kale might get stuck in my teeth, it’s much better than the unhealthier alternative of creamy fettuccine alfredo or spaghetti carbonara that would most likely get stuck on my ass. Small progress is still progress, right? One pound at a time, one healthier choice at a time, one wee step closer to zipping up that zipper on that cute little summer dress at a time. Preferably while not having to suck in my breath and stomach simultaneously when attempting to zip up that annoying and fat shaming blasted zipper.

Ingredients:

• Cold Water
• 2 Teaspoons Coarse Sea Salt
• 8-oz. Cellentani or Cavatappi Pasta
• 1/2 Cup Extra-Virgin Olive Oil
• 1/4 Cup White Wine Vinegar
• 1 Tablespoon Honey
• 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Sea Salt
• 3 Cups Fresh Kale, Destemmed and Finely Chopped (Approximately 3-oz.)
• 1/2 Cup to 3/4 Cup Sun-Dried Tomatoes, Finely Chopped
• 2-oz. to 3-oz. Freshly Shaved Parmesan Cheese

Directions:

1. Fill a large pot with cold water. Add the coarse sea salt and bring the water to a rolling boil over high heat.
2. When the water is boiling, add the pasta and stir. Cook for 11 to 12 minutes, or according to the package directions. The pasta should be cooked through but not soft and mushy.
3. Use a colander to drain the pasta. Rinse the pasta under cold water for a minute or two to help cool it down. Set aside.
4. In a large glass bowl, whisk together the olive oil, vinegar, honey, Italian seasoning, onion powder, black pepper, crushed red pepper flakes, and ground sea salt. Whisk until well combined.
5. Add the pasta, kale, and sun-dried tomatoes to the pasta. Stir well to combine.
6. Cover tightly with plastic wrap and refrigerate until chilled.
7. Before serving, add the shaved parmesan cheese and stir to combine.

Suggestions:

• I used Cellentani for this recipe, however, you can use Cavatappi or any other spiral-shaped pasta you prefer. Cook the pasta according to the package directions. The pasta should be cooked through but not soft and mushy. Running the pasta under cold water for a minute or two will help to cool it down.
• Since there is vinegar in this recipe, you will need to use a glass, ceramic, or non-reactive metal bowl to make and store it.
• Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought Italian herb seasoning that contains salt, omit the 1/4 teaspoon of finely ground sea salt that is suggested in this recipe.
• To chop the kale, first remove the stems. Take one kale leaf at a time and hold the stem end firmly in one hand. With your other hand, use your fingers to grip the base of the stem and slowly pull your fingers gently along the stem towards the tip of the leaf.
• Place the destemmed kale in a salad spinner or large bowl. Fill the salad spinner or large bowl with cold water, and use your hands to massage the kale and remove any dirt. Discard the water. Repeat this process at least two more times to ensure that there is no more dirt. Use the salad spinner to spin any excess water off of the kale. If you are using a bowl to rinse the kale, use a colander to shake off any excess water.
• Use dry-packed sun-dried tomatoes for this recipe, not oil-packed sun-dried tomatoes. Dry-packed tomatoes typically come in resealable plastic bags, which can often be found in the produce or Italian section of your local market. You can also find them online.
• Freshly shaved parmesan cheese is best for this recipe. Use a vegetable peeler to shave thin layers off the wedge of cheese. Add the shaved parmesan cheese just before serving. If the pasta is even just a little bit warm, it will melt the cheese.

Improvements:

• Add chopped or sliced green or black olives to this pasta salad.
• If you would like to serve this pasta salad as a main dish, try adding sliced pepperoni or diced chicken to it.
• Replace the shaved parmesan cheese with crumbled feta cheese.
• CLICK HERE to find more delicious pasta salad recipes.

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Yum

Sun-Dried Tomato & Kale Italian Pasta Salad

Ingredients:

• Cold Water
• 2 Teaspoons Coarse Sea Salt
• 8-oz. Cellentani or Cavatappi Pasta
• 1/2 Cup Extra-Virgin Olive Oil
• 1/4 Cup White Wine Vinegar
• 1 Tablespoon Honey
• 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Sea Salt
• 3 Cups Fresh Kale, Destemmed and Finely Chopped (Approximately 3-oz.)
• 1/2 Cup to 3/4 Cup Sun-Dried Tomatoes, Finely Chopped
• 2-oz. to 3-oz. Freshly Shaved Parmesan Cheese

Directions:

1. Fill a large pot with cold water. Add the coarse sea salt and bring the water to a rolling boil over high heat.
2. When the water is boiling, add the pasta and stir. Cook for 11 to 12 minutes, or according to the package directions. The pasta should be cooked through but not soft and mushy.
3. Use a colander to drain the pasta. Rinse the pasta under cold water for a minute or two to help cool it down. Set aside.
4. In a large glass bowl, whisk together the olive oil, vinegar, honey, Italian seasoning, onion powder, black pepper, crushed red pepper flakes, and ground sea salt. Whisk until well combined.
5. Add the pasta, kale, and sun-dried tomatoes to the pasta. Stir well to combine.
6. Cover tightly with plastic wrap and refrigerate until chilled.
7. Before serving, add the shaved parmesan cheese and stir to combine.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Sun-Dried Tomato & Kale Italian Pasta Salad. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.

In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.

Orange & Feta Italian Orzo Pasta Salad

This simple orzo pasta salad is the perfect side dish to complement almost any meal. It’s quick and easy to make, is neither too dry nor too oily, and has a bright orange citrusy flavor that pairs so well with its flavorful Italian dressing. A generous amount of feta cheese is the final touch to making this pasta salad incredibly delicious and irresistible.

In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Creamy Parmesan Acini di Pepe with Potatoes

“B” – Chocolate Espresso Rainbow Brownie Cookies

“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip

“D” – Sun-Dried Tomato Dip with Italian Seasoning

“E” – Cajun Deviled Eggs Garnished with Pickled Okra

“F” – Sausage Meatballs with Vodka Fennel Sauce

“G” – Guinness Stout Crockpot Simmered Corned Beef

“H” – Baked Homemade Buttery Herb Croutons

“I” – Sun-Dried Tomato & Kale Italian Pasta Salad

Please make sure to check out the other great “I” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.

• Es Teler (Indonesian Drunk Ice) by Culinary Cam
• Fresh Cherry Ice Cream by Food Lust People Love
• Ice Apple Salad by Mayuri’s Jikoni
• Ice Cream Wafflewiches by Jolene’s Recipe Journal
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• Instant Urad Dal Flour & Rava Medhu Vadas by Sneha’s Recipes
• Irish Colcannon Mac and Cheese by A Messy Kitchen
• Italian Chopped Salad by Blogghetti
• Italian Ice by A Day in the Life on the Farm
• Sun-Dried Tomato & Kale Italian Pasta Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice