Kale & Tortellini Pasta Salad

This Kale & Tortellini Pasta Salad is made with fresh kale, roasted red peppers, shallots, garlic, tortellini pasta and a delicious lemon pesto dressing.

Prep Time 15

Cook Time 12

Total Time 30

Servings

Calories 332kcal

Author Sandra

Ingredients

1 pound five-cheese tortellini package frozen or fresh
1 tablespoon garlic oil you can use olive oil
1 bunch purple kale center stems discarded
1 red pepper stem & core removed, diced
2 shallots
1 clove garlic
1/3 cup extra virgin olive oil
1/3 cup lemon juice
2 tablespoons pesto
1/2 cup finely grated parmesan cheese
salt and pepper to taste

Instructions

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.

Notes

I serve this as a cold pasta, but my husband loves it served warm. So do what works best for you.

Nutrition