Whole Grain Macaroni Salad with Kale Pesto
This is a fresh and flavorful spin on macaroni salad and pesto… that’s ultra green and full of herby goodness!
How this recipe came to be
This was one of those “use-what-you’ve-got” kitchen moments. I had a bag of baby kale that was starting to wilt, some basil that needed saving, and a box of elbow pasta sitting in the pantry. So I tossed the greens with seasonings in the blender to make a quick pesto, stirred it into cooked and chilled noodles, and voilà—this salad was born. It’s been on repeat in my kitchen ever since!
In this dish, the pesto isn’t just a dressing—it’s the main event. It brings big flavor and a boost of fragrant goodness, thanks to the combo of kale, basil, garlic, almonds, and lemon. Tossed with fiber-rich whole-grain macaroni and a sprinkle of Parmesan, it becomes a creamy, crave-worthy pasta salad that’s perfect for warm-weather gatherings or easy weekday lunches. (Truth be told, you can easily warm leftovers in the microwave and enjoy it hot, too.)
What makes this salad a keeper:
- Fresh + herby: The homemade kale-basil pesto brings a bright, zippy flavor to every bite.
- Mayo-free, but still creamy: Thanks to olive oil, toasted (blanched, skin-off) almonds, and Parmesan, you get a nutrient-rich luscious texture.
- Packs well: Perfect for meal prep, potlucks, or lunchboxes—holds up beautifully in the fridge.
- Easy to personalize: Toss in sliced cherry tomatoes, roasted red peppers, green peas, white beans, or chickpeas to make it your own. You can also use traditional pine nuts instead of the blanched almonds.
If you looooove pesto like me, try these other yummy creations:
Whether you’re serving this macaroni salad at a backyard BBQ or meal prepping for the week ahead, it’s a pesto-powered dish that delivers on both flavor and nourishment!
Try my Chicken Parm Meatballs and Penne alla Vodka!
Whole Grain Macaroni Salad with Kale Pesto
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
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.
