Creamy Macaroni Salad with Kale
Updated Feb 15, 2021, Published May 14, 2015
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This Creamy Macaroni Salad with Kale is delicious and healthy. It’s the perfect spring or summer dish to toss together for something quick and easy.
Creamy Macaroni Salad with Kale
Ingredients
- 1 pound gluten-free macaroni pasta
- 1 bunch kale, stems removed, leaves finely chopped
- 1 large shallot, diced
- 2 garlic cloves
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons white miso
- ¼ cup mayonnaise , or Vegenaise
- Salt and pepper, to taste
Instructions
- Cook the pasta according to the package instructions. About 1 minute before the pasta is done, add the kale. Stir to submerge the kale in the boiling water. Cook for 60 seconds.
- Drain the pasta and kale with a fine mesh strainer and run under cold water until cool enough to touch. Transfer to a large mixing bowl and set aside.
- In a blender, combine the shallot, garlic, lemon juice, olive oil, and tahini. Blend until creamy and smooth. Transfer to a bowl and mix in the miso and mayonnaise. Pour the dressing over the pasta and kale. Stir to combine. Season to taste with salt and pepper.
Nutrition
Calories: 435kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gCholesterol: 3mgSodium: 281mgPotassium: 263mgFiber: 3gSugar: 2gVitamin A: 950IUVitamin C: 12.3mgCalcium: 42mgIron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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