This Kale & Tortellini Pasta Salad is made with fresh kale, roasted red peppers, shallots, garlic, tortellini pasta and a delicious lemon pesto dressing.
Course: Main Course
Keyword: kale pasta salad, tortellini pasta salad
1poundfive-cheese tortellini packagefrozen or fresh
1tablespoongarlic oilyou can use olive oil
1bunch purple kalecenter stems discarded
1red pepperstem & core removed, diced
1/3cupextra virgin olive oil
1/2cupfinely grated parmesan cheese
salt and pepperto taste
Prepare tortellini according to package directions. Drain and Toss with garlic oil. Set aside to cool.
Add 1 teaspoon of olive oil to a small sauté pan, add pepper, and cook over medium high heat for 5-7 minutes, until pepper starts to cook and become slightly charred on the edges. Remove from heat, set aside to cool.
Shred kale, shallots, and garlic using a food processor. If you don’t have a food processor then you can shred and thinly slice the vegetables with a knife.
Add kale to a large serving bowl, toss in cooled tortellini & red pepper. Set aside.
In a pint jar combine extra virgin olive oil, lemon juice, and pesto. Twist on the lid to the jar and shake until well combined.
Pour dressing over kale and tortellini. Sprinkle with parmesan cheese and gently toss with your hands to combine.
Serve immediately or set in the fridge until ready to serve.
I serve this as a cold pasta, but my husband loves it served warm. So do what works best for you.