pasta salad with basil kale pesto

Name: Pasta Salad with Basil Kale Pesto
Prep time: 15 min
Cook time: 30 min
Yield: 5
Cuisine: Italian
Ingredients: ## FOR THE BASIL KALE PESTO; 1 1/2 cup(s) fresh basil leaves, rinsed; 1 1/2 cup(s) fresh kale, rinsed and thick stems removed; 1 cup(s) arugula; 3 clove(s) garlic; 2 tablespoon(s) pumpkin seeds, lightly toasted; 1/4 teaspoon(s) red pepper flakes; - salt and pepper, to taste; 1/2 cup(s) parmesan or pecorino-romano cheese; 2/3 cup(s) olive oil, extra virgin; ## OTHER SALAD INGREDIENTS; 1 pound(s) orzo pasta; 2/3 large yellow or orange bell pepper, chopped into small pieces; 8 ounce(s) grape or cherry tomatoes, quartered; 1 can(s) 15 oz can of cannellini beans; 1/4 cup(s) kalamata or black olives, sliced; 1 tablespoon(s) olive oil, extra virgin

4 Pinches

Lynn Clay

Portland, OR

Updated on Jun 28, 2019

This salad can be served as a Side Dish or as a Vegetarian Main Dish

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prep time 15 Min

cook time 30 Min

method Stove Top

yield 5 serving(s)

Ingredients

FOR THE BASIL KALE PESTO
1 1/2 cups fresh basil leaves, rinsed
1 1/2 cups fresh kale, rinsed and thick stems removed
1 cup arugula
3 cloves garlic
2 tablespoons pumpkin seeds, lightly toasted
1/4 teaspoon red pepper flakes
- salt and pepper, to taste
1/2 cup parmesan or pecorino-romano cheese
2/3 cup olive oil, extra virgin
OTHER SALAD INGREDIENTS
1 pound orzo pasta
2/3 large yellow or orange bell pepper, chopped into small pieces
8 ounces grape or cherry tomatoes, quartered
1 can 15 oz can of cannellini beans
1/4 cup kalamata or black olives, sliced
1 tablespoon olive oil, extra virgin

How To Make pasta salad with basil kale pesto

Step 1

Put the basil, kale, arugula and garlic in a food processor, coarsely chopping to create enough room for the other ingredients.

Step 2

Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency.
Step 3

Cook the orzo according to package instructions. Do not overcook. Drain off the cooking water.
Step 4

If you are making this to serve later, leave the orzo in the strainer and rinse with cold water. This helps prevent sticking and further cooking of the pasta. Take care to thoroughly drain the water, then return the cooked orzo to a large mixing bowl.
Step 5

Stir the extra tablespoon of olive oil into the cooked orzo, then gradually stir in the pesto until it is completely coated. Set aside the remainder of the pesto to pass at the table.
Step 6

Stir in the peppers, followed by the beans, tomatoes and olives.
Step 7

Serve the salad with a side of extra pesto.
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