Kale Pasta Salad with Creamy Balsamic Dressing

This fresh and delicious bean and veggie packed Kale Pasta Salad is tossed in a creamy homemade balsamic dressing you’ll want to pour over everything in sight!

Kale Pasta Salad with orzo, red onions, tomatoes, chickpeas, and parmesan cheese

I’ve tested this rockin’ recipe a few different times and ways and it’s quickly becoming one of my favorite pasta salads ever! It’s such a delicious medley of flavors and textures plus it’s so flipping easy to make!

If you can boil a pot of pasta and chop some veggies, you can make this salad. It’s that simple!

Whether you need a salad to bring to a party or potluck, want an easy meal prep friendly lunch for the week, or simply need a pasta salad faceplant for dinner – this recipe delivers!

kale pasta salad ingredients in bowls: cooked orzo, chopped kale, chopped cherry tomatoes, sliced red onion, grated parmesan cheese, and creamy balsamic dressing

Veggie Variations and Swaps

I kept the veggies gloriously simple here by using a combination of finely chopped kale, quartered cherry tomatoes, fresh arugula, and sliced red onion. Diced bell pepper is super amazing in this salad and so is finely chopped broccoli or cauliflower florets.

I love adding chickpeas to mine for extra protein and fiber, but this salad can be made with white beans instead or without any beans if you prefer. I swapped out the beans and added shredded rotisserie chicken one time an it was super delish!

For the pasta, stick with orzo or try this scrumptious salad with ditalini, elbow macaroni, mini bowtie pasta or even rotini.

Kale Pasta Salad

This scrumptious salad recipe yields around 6-7 heaping 1 cup servings or 2-3 large meal sized portions (my husband and I can absolutely HOUSE this salad!) plus it’s also great for parties where everyone will serve themselves a little scoop and can be stretched to serve 12-18 small portions.

Leftovers are fantastic the next day! Sometimes I’ll toss the any remaining salad over a few handfuls of arugula the next day just to get some extra greens in my face. It’s delicious!

FIRST MAKE THE DRESSING

Peel, smash, and mince garlic and add to a small bowl.
Add remaining dressing ingredients and whisk well. I like this dressing zippy with a bit of tartness to liven up the beans and vegetables, but you are welcome to add a little extra honey (or sugar/agave) to taste.

NEXT COOK THE PASTA

Bing a pot of water to a boil, add a hearty pinch of salt, and cook orzo via package instructions, approx. 7 minutes, until al dente.
Once the pasta is tender, strain in a mesh sieve/colander and run some cold water to halt the cooking process.

PREP THE VEGGIES

While the orzo cooks, prep the remainder of the salad.
Thinly slice half a small red onion (the thinner the better!) and add to the dressing bowl to marinate.
Remove the kale leaves from the firm center stalk and finely chop into small pieces. I call this my kale confetti and when it’s nice and small it’s so easy to eat! Aim for 3-4 heaping cups.
Add kale to a large salad bowl and drizzle a spoonful of dressing over the greens. Use your hands to massage the dressing into the leaves for extra tender kale.
Cut cherry or grape tomatoes into quarters and drain and rinse chickpeas.

SALAD TIME!

Add the cooled orzo to the salad bowl with the kale along with the chickpeas and tomatoes.
Next add all the onions and around half the dressing to the bowl and mix well.
Grate fresh parmesan over the top of the salad and serve with remaining dressing on the side so everyone can add their perfect amount. Set out salt and pepper as well so it can be added, to taste. I love some fresh cracked black pepper on mine!
This salad is phenomenal for meal prep and can be kept in the fridge (dressing and all) for up to 3 days.

*I always use salt-free Mrs. Dash Italian Medley. It’s the most perfect blend of spices!
This recipe yields around 6-7 heaping 1 cup servings or 2-3 large meal sized portions (my husband and I can absolutely HOUSE this salad!) plus it’s also great for parties where everyone will serve themselves a little scoop and can be stretched to serve 12-18 small portions.
Variations: in place of chickpeas you can use great northern or cannellini beans or try it with shredded chopped rotisserie chicken if you’re serving a T-rex crowd. It’s great every which way!
Nutrition Facts below are estimated for each cup of salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Calories: 346kcal, Carbohydrates: 45g, Protein: 12g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 231mg, Potassium: 392mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1233IU, Vitamin C: 17mg, Calcium: 116mg, Iron: 3mg

I love this recipe with fresh parmesan cheese. You can seek out vegetarian parmesan at your local supermarket if needed or even opt for crumbled feta cheese if you’d like. It’s delicious every which way!

Recipe adapted from Budget Bytes and my Summer Orzo Pasta Salad.

Krazy for kale? (you know I am!) Check out my collection of over 26 amazing kale salads in my Kale Salad Recipe Collection.

If you get a chance to try this tasty kale pasta salad, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation and any extra mix-ins you added!

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