Whole Grain Macaroni Salad with Kale Pesto
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.
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.
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.
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: 0gIron: 2.1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.