I decided to go green in this out-of-the-box mac salad. Here’s why: kale is a leafy multivitamin, providing more than 200 percent of your daily requirement for vitamin A, and more than 100 percent for vitamin C in just one chopped cup. It also delivers two key antioxidants that promote eye health: lutein and zeaxanthin.

Incorporated into a luxurious pesto tossed with whole-grain macaroni, it plays double duty, by upgrading any backyard BBQ and showering your body with green goodness.

This recipe comes from my new book, Joy Bauer’s Superfood! To learn more, click here.

Try my Chicken Parm Meatballs and Penne alla Vodka!

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Kale-Pesto Macaroni Salad

Incorporated into a luxurious pesto tossed with whole-grain macaroni, it plays double duty, by upgrading any backyard BBQ and showering your body with green goodness.
Servings: 8 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients
 

  • 1 pound whole-grain elbow macaroni
  • 2 garlic cloves, roughly chopped
  • ¼ cup blanched, toasted almond slivers*
  • ¾ to 1 teaspoon kosher salt
  • Pinch black pepper
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 4 cups loosely packed baby kale leaves
  • 1 cup loosely packed fresh basil leaves
  • 5 tablespoons extra-virgin olive oil
  • *You may swap in pine nuts or walnuts.

Instructions
 

  • Cook the macaroni according to the package directions, drain, and set aside.

FOR THE PESTO:

  • Place the garlic, almonds, salt, pepper, cheese, lemon juice, kale, and basil in a food processor or blender and pulse until the greens are finely chopped.
  • Add 3 to 4 tablespoons water and scrape down the sides. Drizzle in the oil while you continue to pulse until everything is evenly blended.
  • Toss in a small ice cube while blending to maintain a bright green color. Season with additional salt and pepper to taste. Toss the kale pesto with cooked whole grain pasta (about 1 tablespoon pesto for 1 cup cooked macaroni).
  • Toss the pesto with cooked pasta (about 1 tablespoon pesto for 1 cup cooked macaroni). Serve chilled or at room temperature.

Notes

NOTE: You’ll have plenty leftover pesto; store in a sealed jar with a thin layer of olive oil on top to prevent it from turning brown.
Nutrition provided for 1 cup pesto macaroni.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 230Carbohydrates: 38gProtein: 9gTotal Fat: 6.5g— Unsaturated Fat: 5.5g— Saturated Fat: 1gCholesterol: 0mgSodium: 100mgFiber: 8gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!