Gluten-free pasta can be finicky, but DeLallo’s holds its shape well and takes a dressing like regular pasta would. This is a cold pasta salad built on kale pesto, white wine vinegar, and a scattering of sesame seeds and chives. Good for fall when kale is at its best, and it works just as well as a side or a standalone meal.
How to Make Gluten-Free Kale Pesto Pasta
Cooking the pasta
Follow the package directions closely and don’t overcook. Gluten-free pasta goes from al dente to mushy faster than wheat pasta. A brief rinse under cool water stops the cooking and keeps the pieces separate when you dress it.
The kale
Remove the tough stems and chop the leaves finely. Raw kale in large pieces is unpleasant to eat with pasta. Fine-chopped, it softens slightly in the vinegar dressing and distributes through every forkful rather than sitting in clumps. 
Dressing balance
Whisk the white wine vinegar, olive oil, and pesto together before pouring over the pasta. Taste and adjust the vinegar before tossing. The pesto is savory and rich, so the acidity has real work to do here.
Kale Pesto Pasta
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
A vibrant gluten-free pasta dish, perfect for a fall gathering.
This dairy-free recipe is packed with fresh kale and pesto flavor.
Ingredients
- 2 lbs (907 g) DeLallo gluten-free pasta
- 1/4 cup white wine vinegar
- 1/4 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley
- 1 tsp sesame seeds
- 3 chives, finely chopped
- 1 cups (237 ml) finely chopped fresh kale
- 1 medium tomato, diced
- 3 tbsp DeLallo pesto
- 1/4 tsp freshly ground white pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Drain and rinse briefly under cool water. Transfer to a large mixing bowl.
- While the pasta cooks, finely chop the kale, removing any tough stems. Dice the tomato. Finely chop the parsley and chives.
- In a small bowl, whisk together the white wine vinegar, olive oil, pesto, sea salt, and white pepper until well combined.
- Pour the dressing over the pasta. Add the chopped kale, diced tomato, parsley, and chives. Toss everything gently until evenly coated.
- Sprinkle with sesame seeds. Serve warm or at room temperature. This pasta keeps well covered in the fridge for up to 2 days.
Notes
- For a richer flavor, lightly toast the sesame seeds before adding them to the pasta.
- If fresh kale is unavailable, use 1 cup of frozen chopped kale, thawed and squeezed dry.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. It may taste better reheated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 60
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I use regular pasta instead of gluten-free?
Yes. Any short pasta shape works well. Just adjust the cooking time to your pasta’s package directions.
What kind of kale works best here?
Lacinato (also called Tuscan or dinosaur) kale has a more tender texture and milder flavor when eaten raw. Curly kale works too but chop it very fine.
Can I use homemade pesto instead of store-bought?
Homemade pesto works great. Use about 3 tablespoons and adjust the olive oil and salt in the dressing since homemade pesto varies in richness and seasoning.
