Roasted Carrot and Kale Pasta Salad
This Roasted Carrot and Kale Pasta Salad is a vibrant, nutritious dish that perfectly balances sweet roasted carrots with the earthy flavors of kale. Tossed in a zesty lemon dressing and topped with Parmesan cheese, this salad is not only visually stunning but also incredibly easy to prepare. Ideal for potlucks, picnics, or a simple weeknight dinner, it’s a recipe that will impress your guests without spending hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 cups fresh carrots, sliced
- 4 cups kale, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup grated Parmesan cheese
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sliced carrots with 1 tablespoon of olive oil, sea salt, and pepper on the baking sheet. Roast for 20-25 minutes until golden brown and tender.
- Boil salted water in a large pot and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine chopped kale with lemon juice and a sprinkle of salt. Massage gently until slightly wilted.
- Add roasted carrots and cooked pasta to the kale bowl. Drizzle with the remaining olive oil and toss gently.
- Sprinkle grated Parmesan over the top and give it one last toss before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: For added crunch, consider incorporating walnuts or sunflower seeds. Substitute kale with spinach or arugula for a different flavor profile. This salad can be made ahead of time; store components separately until ready to serve.