Sun-Dried Tomato Pesto Pasta Salad with Kale and Artichokes

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For the Sun-Dried Tomato Pesto:

  • 1 cup sun-dried tomatoes (stored in OLIVE oil)
  • 1 cup fresh basil
  • 1/4 cup reserved olive oil from Sun-dried tomato jar (or any olive oil)
  • 2 tbsp pine nuts
  • 1/4 cup parmesan (or nutritional yeast if vegan)
  • 1 garlic clove, minced
  • 1/4 cup of water

For the Pasta Salad:

  • 1 box of pasta (approx 4 cups)
  • 3 cups artichoke hearts (stored in water), chopped
  • 1/2 head of kale, stemmed and chopped into small pieces
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  1. Add stemmed and chopped kale to a colander and place in the sink.
  2. Cook pasta according to instructions.
  3. When finished, pour pasta and water over kale to wilt kale.
  4. Add kale and pasta back to pot and top with artichoke hearts.
  5. Place all pesto ingredients into a blender or food processor and process until well combined.
  6. Add pesto to pot and stir so pasta, artichoke hearts and kale are coated.
  7. Top with salt and pepper.
  8. Store in refrigerator to cool and allow flavours to meld for at least 1 hour.
  9. Serve warm or cold.