If you are looking for a vibrant and wholesome dish that bursts with flavor and nutrition, the Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe is an absolute winner. This salad combines the lovely bite of campanelle pasta with hearty kale, creamy feta, and tangy sundried tomatoes, all brought together by a luscious, herbaceous dressing. It’s fresh, colorful, and perfect for sharing with friends or enjoying as a satisfying solo lunch. Every forkful is a celebration of Mediterranean goodness that’s as nourishing as it is delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a unique role in creating a harmonious bowl of salad. Every component adds texture, color, or a burst of flavor that makes this dish truly special.
- 2 cups campanelle pasta: This bell-shaped pasta holds onto the dressing beautifully, ensuring every bite is flavorful.
- 2 cups kale, stems removed and roughly chopped: Adds a sturdy, earthy green base that’s packed with nutrients.
- 1/2 cup feta cheese, crumbled: Brings creaminess and a salty tang that balances the greens and tomatoes.
- 1/4 cup parmesan cheese, freshly grated: Adds a nutty depth and sharpness to the salad.
- 1/4 cup sundried tomatoes: Infuses a rich, slightly sweet chewiness that contrasts beautifully with the other textures.
- 1/4 cup olive oil: The foundation for the dressing, offering smoothness and a rich Mediterranean flavor.
- 2 tbsp basil paste: Injects fresh herbal brightness without needing fresh basil leaves on hand.
- 2-3 tbsp white balsamic vinegar: Adds a mild acidity that lifts the flavors without overpowering them.
- 1 tbsp minced garlic: A punch of pungency that energizes the dressing.
- 1 tsp The Spice Girl Kitchen Italian or Greek Seasoning: Brings authentic Mediterranean herbs and spices for seasoning depth.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
How to Make Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe
Step 1: Cook the Campanelle Pasta
Start by bringing a large pot of salted water to a rolling boil. Drop in the campanelle pasta and cook it according to the package instructions until it reaches that perfect al dente texture. This ensures your pasta has just the right firmness to stand out amidst the softer ingredients without becoming mushy.
Step 2: Cool the Pasta
Once cooked, drain the pasta immediately and rinse it under cold water. This step is crucial because it stops the cooking process right away and helps the pasta stay separate, so it doesn’t clump together later in the salad.
Step 3: Prepare the Kale
While the pasta cooks, get your kale ready. Remove the tough stems and roughly chop the leaves. To make the kale more tender and easier to eat, massage it gently with a drizzle of olive oil for 1 to 2 minutes. This breaks down the fibers, softening the leaves and making your salad more enjoyable with every bite.
Step 4: Whisk Together the Dressing
In a small bowl or jar, combine the olive oil, basil paste, white balsamic vinegar, minced garlic, Italian or Greek seasoning, and a pinch of salt and pepper. Whisk or shake vigorously until everything is well blended. Taste and adjust the seasoning if needed. This dressing is the soul of the salad, bringing all the flavors to life.
Step 5: Combine the Salad Ingredients
In a large mixing bowl, gently combine the cooled campanelle pasta, massaged kale, crumbled feta, freshly grated parmesan, and sundried tomatoes. This combination balances texture and flavor in a way that’s both satisfying and fresh.
Step 6: Dress and Toss the Salad
Pour the dressing evenly over the salad and toss gently but thoroughly to ensure every bit is coated with that delicious blend. For the best flavor, let the salad rest for about 30 minutes before serving; this allows the kale to soften further and the ingredients to meld beautifully.
Step 7: Final Toss and Serve
Give the salad one last toss just before plating and enjoy your delightful homemade Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe. It’s a dish that shines in both flavor and simplicity, perfect for any occasion.
How to Serve Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe
Garnishes
Adding fresh garnishes like torn basil leaves, a sprinkle of extra parmesan, or a drizzle of high-quality olive oil just before serving can lift this salad to another level. Toasted pine nuts or walnuts can provide a wonderful contrasting crunch and nutty flavor.
Side Dishes
This salad pairs beautifully with grilled chicken, shrimp, or even falafel for a vegetarian option. A side of warm pita bread or crusty sourdough will help scoop up all the tasty bits left on the plate.
Creative Ways to Present
For a stunning presentation, serve the salad in a large clear glass bowl so all the vibrant colors are visible. You can also build individual servings in small mason jars for packed lunches or a chic picnic vibe.
Make Ahead and Storage
Storing Leftovers
This salad keeps exceptionally well in the fridge for up to 3 days stored in an airtight container. The flavors continue to develop, and the kale softens further, making it even more delicious.
Freezing
Due to the fresh ingredients like kale and feta, this salad is not suitable for freezing as the texture and flavor will degrade. It’s best enjoyed fresh or refrigerated.
Reheating
Because this is a cold pasta salad, reheating is not recommended. Serve cold or at room temperature for the freshest taste and best texture.
FAQs
Can I substitute another type of pasta for campanelle?
Absolutely! While campanelle is ideal because of its shape, other pasta like rotini, farfalle, or penne can work well too. Just be sure to cook until al dente.
Is kale necessary or can I use another green?
Kale adds wonderful texture and nutrients, but you can substitute with spinach, arugula, or even chard if you prefer a milder green.
Can I make this salad vegan?
To make this salad vegan, swap out the feta and parmesan for your favorite plant-based cheeses or simply omit the cheese altogether. You may also want to adjust seasoning to boost flavor.
How important is the white balsamic vinegar?
White balsamic vinegar provides a gentle acidity and sweetness that brightens the salad. If you don’t have it, apple cider vinegar or a mild red wine vinegar are good alternatives.
Can I prepare this salad in advance for a party?
Yes! This Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe actually benefits from sitting a bit, making it a great make-ahead dish. Just toss again before serving.
Final Thoughts
There is something truly wonderful about a Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe that combines fresh, vibrant ingredients into a dish that satisfies every craving. Whether you’re serving it as a light lunch or a stunning side at dinner, this recipe promises a joyful experience in every bite. I warmly encourage you to give it a try, share it with loved ones, and make it a beloved staple in your kitchen.
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Mediterranean Campanelle Pasta Salad with Kale, Feta, and Sundried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean-inspired Campanelle Pasta Salad features tender kale, tangy feta, savory sundried tomatoes, and a bright basil and white balsamic dressing. It’s a refreshing, nutrient-packed dish that’s perfect for a light lunch or a flavorful side.
Ingredients
Salad
- 2 cups campanelle pasta
- 2 cups kale, stems removed and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup parmesan cheese, freshly grated
- 1/4 cup sundried tomatoes
Dressing
- 1/4 cup olive oil
- 2 tbsp basil paste
- 2–3 tbsp white balsamic vinegar
- 1 tbsp minced garlic
- 1 tsp The Spice Girl Kitchen Italian or Greek Seasoning
- Salt and pepper, to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Rinse pasta: Drain the pasta and immediately rinse under cold water to stop cooking and prevent sticking.
- Prepare kale: While the pasta cooks, massage the chopped kale with a drizzle of olive oil for 1-2 minutes to soften the fibers and tenderize the leaves.
- Make dressing: In a small bowl or jar, whisk together olive oil, basil paste, white balsamic vinegar, minced garlic, seasoning, and a pinch of salt and pepper. Adjust seasoning to taste.
- Combine salad ingredients: In a large bowl, mix the cooled pasta, massaged kale, feta cheese, parmesan cheese, and sundried tomatoes.
- Toss with dressing: Pour the dressing over the salad and toss well to coat all ingredients evenly. Let the salad sit for 30 minutes to allow the kale to soften further and the flavors to meld.
- Serve: Toss the salad once more before serving. Enjoy your vibrant Mediterranean-inspired pasta salad!
Notes
- Massaging kale helps break down its tough fibers, making it easier to digest and more pleasant to eat.
- Using cold water to rinse pasta stops the cooking process and keeps the texture perfect for salads.
- You can substitute sundried tomatoes with sun-dried tomatoes packed in oil for an even richer flavor.
- Letting the salad rest enhances the flavor absorption and softens the kale.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
