Tuscan Kale, Bell Pepper, Zucchini, and Tomato Pasta Salad with Basil Pesto Vinaigrette
Raw vegetables and a spicy basil pesto vinaigrette that tastes like summer makes this Tuscan kale, bell pepper, zucchini, and tomato pasta salad the perfect warm weather meal.
Yield: 6-8 servings
For the basil pesto vinaigrette
  • ½ cup packed fresh basil
  • 1 clove garlic
  • 3 tbsp pine nuts
  • ½ cup olive oil
  • 4 tbsp harissa
  • Juice of 1 medium lemon
  • Salt and black pepper, to taste
For the pasta salad
  • 1 lb farfalle
  • 2 red bell peppers, diced
  • 1 zucchini, diced
  • 1 pint cherry tomatoes, quartered
  • 1 bunch lacinato kale, stemmed and shredded
  • ¾ lb ciliegine (mini mozzarella balls), cut into 6ths
  1. For the basil pesto vinaigrette, combine the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until chopped into very small pieces. With the food processor still running, add in the olive oil, harissa, and lemon juice and puree until smooth. Season to taste with salt and black pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain well.
  3. Toss the pasta with the bell peppers, zucchini, cherry tomatoes, and kale. Stir in the dressing and mozzarella balls, until combined. Serve warm or at room temperature.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/07/tuscan-kale-bell-pepper-zucchini-and-tomato-pasta-salad-with-basil-pesto-vinaigrette.html